Chicken Ricotta Meatballs

4.0
(2)
2 Reviews
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These ricotta chicken meatballs are both budget friendly and a lighter alternative to the traditional beef meatball, while still being flavorful and satisfying. The roasted tomato sauce is a delicious accompaniment.

By TheDailyGourmet
Published on July 29, 2024
white bowl of ricotta chicken meatballs in light tomato sauce
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Servings:
6
Yield:
24 meatballs
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Ingredients

Original recipe (1X) yields 6 servings

Meatballs

  • 2 teaspoons oil

  • 1/2 white onion, finely diced

  • 6 cloves garlic, minced

  • 1/2 teaspoon freshly ground black pepper, divided

  • 3/4 teaspoon salt, divided

  • 1/2 cup panko

  • 1/4 cup ricotta cheese

  • 1 large egg

  • 1/2 teaspoon Italian seasoning

  • 1 pound ground chicken

Sauce

  • 15 Roma tomatoes, cut in half lengthwise

  • 1 onion, quartered

  • 2 tablespoons olive oil

  • 8 cloves garlic, peeled

  • 1/2 teaspoon salt, or to taste

  • 1 teaspoon Italian seasoning, or to taste

  • basil leaves, cut into thin strips, for garnish

  • shaved Parmesan, for garnish

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.

  2. Heat olive oil in a skillet. Add onion and garlic, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook until soft and translucent, 3 to 5 minutes. Let cool to room temperature.

  3. Combine panko and ricotta in a bowl and mix well. Add egg and season with remaining salt, pepper and Italian seasoning; mix to combine. Add ground chicken, and cooked onion and garlic mixture; mix gently to combine.

  4. Shape into about 24 meatballs and place on the prepared baking sheet.

  5. Bake meatballs in the preheated oven until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C),  about 20 minutes; remove to cool.

  6. To make the sauce, preheat the oven to 425 degrees F (220 degrees C).

  7. Coat the tomatoes with olive oil, then place cut side down in a single layer on a rimmed baking sheet. Add onion and garlic cloves to the baking sheet and sprinkle everything with salt.

  8. Roast in the preheated oven until tomato skins begin to shrivel and tomatoes begin to release their juice, about 25 minutes.

  9. Remove and let cool slightly. Carefully discard the skins.

  10. Place tomatoes, onion, and garlic in a blender and blend to your preferred consistency. Stir in Italian seasoning and serve with chicken meatballs. Garnish with basil and shaved Parmesan.

    Cook’s Note

    If you want a thicker sauce, cook the processed sauce down in a saucepan to the desired thickness. This sauce will keep in the refrigerator for up to 3 days or in the freezer for up to a year. Makes about 6 cups.

Nutrition Facts (per serving)

378 Calories
21g Fat
20g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 378
% Daily Value *
Total Fat 21g 28%
Saturated Fat 7g 33%
Cholesterol 129mg 43%
Sodium 896mg 39%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 28g 56%
Vitamin C 25mg 28%
Calcium 236mg 18%
Iron 2mg 12%
Potassium 1025mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.