Southern Baked Chicken Ricotta Meatballs
A tender, juicy, oven-baked meatball with comforting Southern flavors
Ingredients
For the Meatballs
- 1 lb (450 g) ground chicken
- ½ cup whole-milk ricotta cheese
- ½ cup breadcrumbs (plain or Italian-style)
- 1 large egg
- ½ small onion, finely grated or minced
- 2 cloves garlic, minced
- ¼ cup finely chopped fresh parsley
- ¼ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (optional, for Southern heat)
Optional Southern Glaze (recommended)
- ½ cup barbecue sauce or honey mustard
- 1 tablespoon melted butter
- 1 teaspoon apple cider vinegar
Directions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Step 2: Prepare the Meatball Mixture
In a large mixing bowl:
- Add the ground chicken.
- Gently fold in the ricotta cheese.
- Add breadcrumbs, egg, onion, garlic, parsley, and Parmesan.
- Sprinkle in salt, black pepper, smoked paprika, onion powder, garlic powder, thyme, and cayenne pepper.
Mix just until combined. Do not overmix, as this can make the meatballs dense.
Step 3: Shape the Meatballs
Using clean hands or a scoop, form the mixture into 1½-inch meatballs. Place them evenly spaced on the prepared baking sheet.
Step 4: Bake
Bake uncovered for 18–22 minutes, or until the meatballs are lightly golden and the internal temperature reaches 165°F (74°C).
Step 5: Add the Southern Glaze (Optional but Delicious)
While the meatballs bake, stir together barbecue sauce (or honey mustard), melted butter, and apple cider vinegar.
Remove meatballs from the oven, brush or spoon the glaze over them, then return to the oven for 5 more minutes until sticky and caramelized.
Step 6: Serve
Remove from oven and let rest for 5 minutes before serving.
Serving Suggestions
- Serve over buttery mashed potatoes or Southern-style rice
- Pair with collard greens, green beans, or mac and cheese
- Use in sub rolls with melted mozzarella for a Southern meatball sandwich
Tips for Best Results
- Ricotta keeps the chicken meatballs moist—whole milk ricotta works best.
- If the mixture feels too soft, chill it for 10 minutes before shaping.
- For extra crisp edges, broil for the last 2 minutes.
