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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 21 meatballs
- Category: Main
- Method: Oven
- Cuisine: Italian
Ingredients
- 4 tbsp olive oil, divided
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 3/4 cup panko breadcrumbs
- 3/4 cup whole-milk ricotta
- 1 large egg
- 4 tbsp tomato paste, divided
- 3 tbsp finely chopped flat-leaf parsley
- 1 lb ground chicken
- flaky salt
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil and spray with nonstick spray.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions and a pinch of salt and cook, stirring, until soft and translucent, 8- 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to a large bowl and let cook slightly.
- Add panko, ricotta, egg, 2 tablespoons tomato paste, 1 teaspoon salt, and black pepper to taste. Stir until well mixed. Add ground chicken and mix until just combined.
- Scoop mixture into 1 1/2-oz (3 tablespoons) balls and roll smooth, wetting your hands lightly if they get very sticky, and arrange on the prepared pan.
- Stir together remaining 2 tablespoon olive oil and 2 tablespoons tomato paste in a small bowl, smooshing it to combine as best you can. Brush it over the tops and sprinkle with flaky salt.
- Bake until just cooked through, 15- 20 minutes. Serve hot.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1 meatball
- Calories: 95
- Sugar: 1g
- Sodium: 125mg
- Fat: 5.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 29mg
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