Name: Chicken and Ricotta Meatballs (Baked or Pan-Fried) Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 4 h 5 min
Cuisine: Georgian
Ingredients: 3 tablespoons warm water (110-115 F); 1 tablespoon sugar; 1 teaspoon active dry yeast; 5 ¼ cups all-purpose flour, sifted; 7 tablespoons milk; 1 cup water; 1 egg; ½ teaspoon salt; 1 tablespoon vegetable oil (such as avocado oil); 2 cups shredded Mozzarella cheese; 2 cups Feta, Halloumi, or Sulguni cheese, crumbled; ½ cup water; 6 eggs; 2 tablespoons chopped parsley; 3 tablespoons melted butter

Jump to Recipe· 4.4 from 3 reviews

If you’re craving a comforting and flavorful twist on classic comfort food, you simply have to try this Chicken and Ricotta Meatballs (Baked or Pan-Fried) Recipe. Juicy chicken meets creamy ricotta, creating the most luscious, tender meatballs that are perfect whether baked for a hands-off dinner or pan-fried for a crispy, golden crust. This recipe is a wholesome crowd-pleaser, packed with fresh herbs and spices, offering a delightful harmony of flavor and texture in every bite. Trust me, once you make these meatballs, they’ll quickly become a kitchen staple you love sharing with family and friends.

Ingredients You’ll Need

A smooth, round ball of pale dough lightly dusted with white flour sits in the center on a white marbled surface. Around it, on the top right side, there are two clear bowls, one filled with white flour and the other with grains. On the bottom right corner, there is a wooden rolling pin. On the left side, there is a white and black striped cloth partially shown. The dough looks soft and slightly shiny, with a few faint wrinkles on the top, and the whole scene is well lit with natural light photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet essential, combining to give the meatballs their perfect blend of moisture, flavor, and tenderness. Each one plays a special part in making your Chicken and Ricotta Meatballs (Baked or Pan-Fried) Recipe a success.

Ground chicken: Provides a lean, mild-flavored base that keeps the meatballs tender.
Ricotta cheese: Adds creamy richness, keeping the meatballs moist and smooth.
Parmesan cheese: Gives a savory depth and a slight nuttiness that complements the chicken perfectly.
Fresh parsley: Brightens the meatballs with a touch of herbal freshness.
Garlic cloves: Infuses a warm, aromatic kick that elevates the flavor.
Egg: Acts as a binder to hold everything together beautifully.
Bread crumbs: Adds just the right amount of structure without drying out the meatballs.
Salt and pepper: Essential seasonings that enhance all the natural flavors.
Olive oil or cooking oil: Used for pan-frying to create a crispy, golden exterior.

How to Make Chicken and Ricotta Meatballs (Baked or Pan-Fried) Recipe

Step 1: Mix the Meatball Ingredients

Start by combining the ground chicken with ricotta, Parmesan, minced garlic, chopped parsley, bread crumbs, egg, salt, and pepper. Use your hands or a spoon to mix everything gently but thoroughly — be careful not to overwork the mixture, or the meatballs could end up dense instead of light and tender.

Step 2: Shape the Meatballs

Form the mixture into evenly sized balls, about the size of a golf ball. This ensures they cook evenly, whether you bake or pan-fry them.

Step 3: Choose Your Cooking Method

If baking, place the meatballs on a parchment-lined baking sheet and bake in a preheated oven at 400°F for about 20-25 minutes, turning halfway through to brown them nicely. For pan-frying, heat oil over medium heat and cook the meatballs in batches, turning frequently, until beautifully golden and cooked through — this usually takes around 12-15 minutes.

Step 4: Check for Doneness

Meatballs should reach an internal temperature of 165°F. Cut into one to ensure no pink remains inside, and the texture is juicy and tender.

How to Serve Chicken and Ricotta Meatballs (Baked or Pan-Fried) Recipe

Two oval-shaped bread boats with lightly golden-brown crusts are resting on a white parchment paper over a white marbled texture. Each bread boat has a slightly raised edge that fits a sunny yellow egg yolk set in a firmer white egg center. Small pieces of finely chopped green herbs are sprinkled over the egg and the bread edges, with a larger green parsley leaf on the left bread boat. To the bottom right are three bright red cherry tomatoes with small green stems. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle freshly chopped parsley or basil for a burst of color and freshness. A light drizzle of good quality extra virgin olive oil or a dusting of grated Parmesan cheese adds just the right finishing touch that makes these meatballs pop.

Side Dishes

These meatballs are versatile and pair beautifully with a variety of sides such as zesty marinara sauce over spaghetti, creamy polenta, or a crisp green salad for refreshing contrast. Roasted vegetables or garlic bread are also fantastic companions for a cozy meal.

Creative Ways to Present

For a fun twist, serve the meatballs on mini skewers as party appetizers, or stuff them inside warm pita bread with fresh tzatziki and lettuce for a handheld delight. You can also build a hearty meatball sandwich with melted mozzarella and your favorite sauce to impress everyone at the table.

Make Ahead and Storage

Storing Leftovers

Cool any leftover meatballs completely and store them in an airtight container in the refrigerator for up to 3 days. They reheat beautifully while retaining their tenderness and flavor.

Freezing

These Chicken and Ricotta Meatballs (Baked or Pan-Fried) Recipe freeze wonderfully. Lay them out on a baking tray to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months, making meal prep a breeze.

Reheating

Reheat meatballs gently in a skillet over medium-low heat or in the oven at 350°F until warmed through to prevent drying out. You can also microwave them covered with a damp paper towel for a quick fix, but the skillet offers the best texture.

FAQs

Can I use other types of cheese instead of ricotta?

Absolutely! While ricotta provides creaminess, you can substitute with cottage cheese or even cream cheese for a slightly different texture and flavor. Just keep the moisture content in mind.

Is it better to bake or pan-fry the meatballs?

Both methods are wonderful. Baking is hands-off and healthier, giving you tender meatballs, while pan-frying creates a crispy crust that adds great texture. Choose based on your mood and kitchen setup.

How can I make these meatballs gluten-free?

Simply swap regular bread crumbs for gluten-free ones or use almond flour to bind the mixture. The meatballs will still stay moist and flavorful.

Can I prepare the meatballs in advance and cook them later?

You can shape the meatballs and refrigerate them uncovered for a few hours or overnight, which often helps them hold together better when cooking. Just be sure to cover them when stored longer to prevent drying out.

What are some great sauces to serve with these meatballs?

Tomato-based sauces like marinara or a spicy arrabbiata are classics. For a creamier option, try a garlic herb yogurt sauce or even a lemon butter sauce for a bright contrast.

Final Thoughts

There’s something so satisfying about making and sharing Chicken and Ricotta Meatballs (Baked or Pan-Fried) Recipe. Whether you bake them for ease or pan-fry them for that golden crust, they bring wholesome comfort and a burst of flavor that feels like a warm hug. I can’t wait for you to try this recipe and make it your new favorite dish to serve any night of the week!