Chicken Ricotta Meatballs

These chicken ricotta meatballs are tender, juicy, and finished with a caramelized tomato paste glaze for an easy, elevated Italian-inspired dinner.

These are my favorite chicken meatballs of all time. I’ve been making versions of them for years, but the addition of ricotta changed everything. It makes them incredibly moist and adds a milky richness that keeps the chicken tender without weighing it down.

I always take the time to sweat the onions until they’re very soft (but not browned). They almost melt into the meat, which gives the meatballs a sweetness and depth that you won’t get from raw onion mixed straight in.

And then there’s the tomato paste schmear. This is the part that feels wrong the first time you do it. Olive oil and tomato paste won’t actually mix, but we mash them together anyway and glob a little onto each meatball. In the oven, it transforms into a deeply caramelized glaze with sweet, concentrated tomato flavor. It takes these meatballs to the next level of delicious. 

I love to serve these with my favorite tomato sauce from Marcella Hazan— the classic butter and onion one (you can find the sauce in this giant meatball recipe). I also love to add something bitter and green alongside, like roasted broccoli rabe, to balance the richness and keep the meal feeling fresh.

How to make chicken ricotta meatballs:

Recipe Tips

Use whole-milk ricotta. Lower-fat versions release more water and won’t give the same tender texture. They can also be gritty, and that texture won’t disappear once baked.

Mixing gently matters. Overworking ground chicken makes it dense. Stop as soon as everything comes together.

The tomato paste topping will look messy. That’s part of it. It will turn into a delicious glaze in the oven.

Lightly wet your hands when shaping the meatballs. The mixture is soft and sticky, and a little water makes rolling much easier.

Finish off any leftover ricotta by dolloping it onto this white sauce pizza. It’s a great way to use up the rest!

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