Baked Chicken Ricotta Meatballs
Ingredients:
1 pound ground chicken
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1/4 cup fresh parsley, chopped
1 large egg
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 jar (24 ounces) marinara sauce
1 cup shredded mozzarella cheese
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, parsley, egg, garlic, salt, pepper, oregano, and basil. Mix until well combined.
Using your hands, form the mixture into meatballs, about 1.5 inches in diameter. Place the meatballs on the prepared baking sheet, spacing them about 1 inch apart.
Bake the meatballs in the preheated oven for 20 minutes, or until they are cooked through and golden brown.
While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat until warmed through.
Once the meatballs are done, remove them from the oven and carefully transfer them to the saucepan with the marinara sauce. Stir gently to coat the meatballs in the sauce.
Sprinkle the shredded mozzarella cheese over the meatballs and cover the saucepan. Allow the cheese to melt for about 5 minutes over low heat.
Serve the meatballs hot, garnished with additional parsley if desired.
Serves 4
Nutritional Information (per serving):
Calories: 350
Net Carbs: 10g
Protein: 30g
Fat: 20g
Tips & Variations:
For a gluten-free option, substitute breadcrumbs with crushed gluten-free crackers or almond flour.
Add chopped spinach or finely grated zucchini to the meatball mixture for extra veggies and moisture.