Lemon Chicken Ricotta Meatballs
These lemon chicken ricotta meatballs are impossibly tender, juicy, and bright — a perfect weeknight recipe that feels both cozy and refreshing. Easy to prep, freezer-friendly, and full of Mediterranean flavor.
Servings: 4 people
Calories: 280kcal
Equipment
- 1 Large mixing bowl For combining ingredients
- 1 Baking sheet If using oven method
- 1 Nonstick skillet For pan-frying option
- 1 Spatula or tongs For flipping meatballs
Ingredients
- 1 lb Ground chicken Preferably dark meat for moisture
- 1/2 cup Ricotta cheese Whole-milk preferred
- 1 Egg
- 1 tsp Lemon zest About 1 lemon
- 1 tbsp Lemon juice Freshly squeezed
- 1 clove Garlic Minced
- 2 tbsp Fresh parsley Chopped
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1/4 cup Breadcrumbs Optional – for firmer texture
- 1 tbsp Olive oil For pan-frying
Instructions
- Group: How to Make Lemon Chicken Ricotta Meatballs
- In a mixing bowl, combine ground chicken, ricotta, egg, lemon zest and juice, garlic, parsley, salt, and pepper. Add breadcrumbs if desired.
- Gently mix with hands or fork until just combined. Do not overmix.
- Form into 16–18 meatballs and place on a plate or lined baking sheet.
- To pan-fry: Heat olive oil in a skillet over medium. Cook meatballs in batches until golden and cooked through (about 10–12 minutes).
- To bake: Preheat oven to 400°F (200°C). Bake meatballs for 18–20 minutes, or until internal temp reaches 165°F.
- (Optional) Whisk lemon sauce ingredients together and drizzle over meatballs before serving.
