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Baked Chicken Ricotta Meatballs with herb flecks and melted parmesan in a thick red tomato sauce.

Chicken Ricotta Meatballs in Chunky Rustic Marinara

These tender Chicken Ricotta Meatballs are baked to golden-brown perfection and simmered in a thick, chunky marinara sauce. A high-protein, moisture-rich dinner featuring fresh herbs and creamy ricotta for the ultimate melt-in-your-mouth texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Recipe Components
  • 1 lb ground chicken 93% lean recommended (454g)
  • 1/2 cup whole milk ricotta cheese 125g
  • 1/2 cup Panko breadcrumbs 60g
  • 1/2 cup Parmesan cheese 50g, finely grated and divided
  • 1 large egg beaten
  • 1/4 cup fresh flat-leaf parsley 15g, finely chopped
  • 1 tsp kosher salt 6g
  • 24 oz marinara sauce chunky variety (680g)

Equipment

  • 1 Rimmed Baking Sheet For achieving a golden-brown crust.
  • 1 Large Mixing Bowl
  • 1 1.5 tbsp Cookie Scoop For uniform meatball sizing.
  • 1 Wide Skillet For simmering the sauce.

Method
 

Preparation and Baking
  1. Preheat oven to 400°F (200°C). In a large bowl, gently combine ground chicken, ricotta, panko, egg, half the parmesan, parsley, and salt until herb flecks are distributed.
  2. Roll mixture into 1.5-inch balls and place on a greased baking sheet. Bake for 18-20 minutes until golden-brown and firm.
Saucing and Serving
  1. Heat marinara in a skillet. Add baked meatballs and simmer for 5 minutes until coated in thick sauce.
  2. Serve in a shallow bowl, topping with remaining parmesan and fresh parsley.

Notes

Do not overmix the chicken to avoid toughness.
If the mixture is too sticky, chill for 20 minutes before rolling.