Chicken Meatballs with Ricotta
Tender chicken meatballs made with ricotta and Italian breadcrumbs, browned in a skillet and simmered in marinara. Finish each serving with cottage cheese and Parmesan for the viral Hailey Bieber-inspired version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings, approximately 12 meatballs
- Category: Dinner
Ingredients
For the Chicken Meatballs
- 1 pound ground chicken
- ¼ cup whole-milk ricotta
- ½ cup Italian-style breadcrumbs, regular or gluten-free
- 1 large egg
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
For the Sauce and Toppings
- 1 24-ounce jar marinara sauce
- ½ cup cottage cheese, or approximately 2 tablespoons per serving
- ¼ cup freshly grated Parmesan
- Fresh basil, optional
- Red pepper flakes, optional
- Freshly ground black pepper, optional
Instructions
- Add the ground chicken, ricotta, breadcrumbs, egg, Italian seasoning, garlic powder, salt and pepper to a large mixing bowl. Mix gently with clean hands until just combined — stop as soon as the ricotta and seasonings are evenly distributed.
- Let the mixture rest for 5 minutes so the breadcrumbs absorb some of the moisture.
- Divide into approximately 12 evenly sized meatballs. Wet or lightly oil your hands, or use a cookie scoop, to prevent sticking.
- Heat the olive oil in a large skillet over medium heat.
- Add the meatballs in a single layer with space between them. Cook 6 to 8 minutes, turning occasionally, until browned on several sides. Do not move them until a crust forms or they will stick and break.
- Pour the marinara into the skillet and gently roll the meatballs to coat.
- Bring to a simmer, reduce the heat, cover and cook 12 to 15 minutes, until the meatballs reach 165°F in the center.
- Divide the meatballs and marinara between four shallow bowls.
- Top each serving with cold cottage cheese, Parmesan and optional basil, red pepper flakes or black pepper.
- Serve immediately, while the temperature contrast is still there.
Notes
- Ground chicken is naturally sticky. Wet hands or a cookie scoop make shaping much easier.
- If the mixture is too loose to hold a shape, add one tablespoon of breadcrumbs.
- Do not overmix — worked-over ground chicken turns dense and rubbery.
- Use whole-milk ricotta. Fat-free is watery and won’t keep the meatballs tender.
- Ground chicken labeled 93% lean or lower is more forgiving than ground breast.
- Ground turkey can replace the ground chicken one-for-one.
- To bake instead: 400°F for 18 to 22 minutes, or 425°F with 2 to 3 minutes under the broiler for more crust.
- To air fry: 375°F for 10 to 12 minutes in a single layer, turning halfway.
- For a smoother topping, blend the cottage cheese before serving.
- Keep cottage cheese separate from leftovers and add it after reheating.
- Refrigerate cooked meatballs and marinara for 3 to 4 days, or freeze up to 3 months.
Find it online: https://reachwellth.com/chicken-meatballs-with-ricotta/