I love making these herby ricotta chicken meatballs because the ricotta makes them tender, and the basil and parsley give them incredible fresh flavor. They’re baked in marinara sauce for a big-flavor dinner that comes together with minimal effort using simple ingredients.
I make these herby ricotta chicken meatballs all the time, and they never disappoint. The ricotta cheese makes them melt-in-your-mouth tender, while fresh basil and parsley give them that vibrant, herby flavor that lifts the whole dish. They’re baked right in the marinara, which keeps them juicy and makes the sauce extra delicious. I usually keep it simple with a good-quality jarred marinara, but if you want to really elevate the dish, my homemade Italian marinara sauce takes it over the top.
What I love most about this recipe is that it’s a big-flavor dinner that comes together with very little effort. Using chicken lightens things up, but I’ve also made these with beef when I wanted something heartier, and they were just as delicious. I like to serve the meatballs with a loaf of warm garlic bread and a simple green salad to round out the meal. It’s the kind of dinner that feels comforting and satisfying without being heavy—and it’s always a hit at my table.
Once you try these, you’ll see why they’ve become a go-to in my kitchen. They’re easy, versatile, and absolutely bursting with flavor. Whether you’re cooking a cozy weeknight dinner or entertaining friends, these herby ricotta chicken meatballs are the kind of dish that makes everyone happy.
These are ingredients you’ll often find in my kitchen, which is one of the reasons I reach for this recipe so often. Sometimes I’ll use all parsley or all basil, if I don’t have both. A sprinkle of cheddar on top changes the direction, but I assure you it’s a tasty swap. Also, quick oats or almond flour can step in for the breadcrumbs, if you’d like!
Herby Chicken Ricotta Meatballs in Cheesy Marinara Sauce
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Ingredients
Herby Ricotta Meatballs
- ▢ 1 lb ground chicken
- ▢ ¾ cup ricotta
- ▢ ¼ cup EACH: chopped basil and chopped parsley
- ▢ ½ cup breadcrumbs
- ▢ ½ cup grated parmesan cheese
- ▢ 1 teaspoon EACH: salt and pepper
- ▢ 1 tablespoon olive oil
Everything else
- ▢ 1 jar marinara sauce (around 24 ounces)
- ▢ 1 ball fresh mozzarella (around 8 ounces)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. In a large bowl, mix the ground chicken, ricotta, basil, parsley, breadcrumbs, parmesan, salt, and pepper. 1 lb ground chicken, ¾ cup ricotta, ¼ cup EACH: chopped basil and chopped parsley, ½ cup breadcrumbs, ½ cup grated parmesan cheese, 1 teaspoon EACH: salt and pepper
- Use a cookie scoop to portion the meat, then, wet your hands lightly and roll them into balls. For speed, first scoop all the meat onto a plate, then roll all the balls at once.
- Drizzle the olive oil into an oven safe pan and then add the meatballs. Bake for 10 minutes. 1 tablespoon olive oil
- Remove the pan from the oven and pour the marinara sauce over the top. Tear the mozzarella ball into pieces and scatter them around the meatballs. Return the pan to the oven for another 15 minutes, until the sauce is bubbling and the meatballs are fully cooked. If you’d like a little more color on the cheese, you can broil it for 3-5 minutes. 1 jar marinara sauce, 1 ball fresh mozzarella
- Serve the meatballs with a sprinkle of chopped basil.
Notes
Nutrition
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Can’t get enough of these chicken ricotta meatballs!
Herby Chicken Ricotta Meatballs in Cheesy Marinara Sauce
Ingredients
Herby Ricotta Meatballs
- 1 lb ground chicken
- ¾ cup ricotta
- ¼ cup EACH: chopped basil and chopped parsley
- ½ cup breadcrumbs
- ½ cup grated parmesan cheese
- 1 teaspoon EACH: salt and pepper
- 1 tablespoon olive oil
Everything else
- 1 jar marinara sauce , around 24 ounces
- 1 ball fresh mozzarella , around 8 ounces
Instructions
- Preheat your oven to 425 degrees Fahrenheit. In a large bowl, mix the ground chicken, ricotta, basil, parsley, breadcrumbs, parmesan, salt, and pepper. 1 lb ground chicken, ¾ cup ricotta, ¼ cup EACH: chopped basil and chopped parsley, ½ cup breadcrumbs, ½ cup grated parmesan cheese, 1 teaspoon EACH: salt and pepper
- Use a cookie scoop to portion the meat, then, wet your hands lightly and roll them into balls. For speed, first scoop all the meat onto a plate, then roll all the balls at once.
- Drizzle the olive oil into an oven safe pan and then add the meatballs. Bake for 10 minutes. 1 tablespoon olive oil
- Remove the pan from the oven and pour the marinara sauce over the top. Tear the mozzarella ball into pieces and scatter them around the meatballs. Return the pan to the oven for another 15 minutes, until the sauce is bubbling and the meatballs are fully cooked. If you’d like a little more color on the cheese, you can broil it for 3-5 minutes. 1 jar marinara sauce, 1 ball fresh mozzarella
- Serve the meatballs with a sprinkle of chopped basil.
