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Adding ricotta cheese to chicken meatballs creates an incredibly moist and tender texture that is hard to beat. This Lemon Chicken Ricotta Meatballs recipe brings a bright, fresh twist with lemon zest and juice, making these bites full of flavor and perfect for a simple dinner or entertaining. The method is straightforward enough for home cooks of all levels, yet yields results that feel special and restaurant quality.
I first tried this recipe when craving something lighter but satisfying, and it quickly became a family favorite. The combination of the creamy ricotta with zesty lemon had everyone asking for seconds.
Ingredients
- One pound ground chicken: a mix of white and dark meat offers the best flavor and juiciness
- Three quarters cup whole milk ricotta: essential for moisture and softness, opt for fresh high quality ricotta for best results
- Half a cup panko breadcrumbs: they add lightness and help with binding, gluten free alternatives work well too
- One large egg: binds the mixture together without making it tough
- Two tablespoons fresh lemon zest: provides fragrant citrus oils that brighten the meatballs
- Two tablespoons fresh lemon juice: adds acidity for balance and tang
- Three cloves garlic minced: gives aromatic depth and savory punch
- Quarter cup fresh parsley finely chopped: adds freshness and subtle herbal notes
- Two tablespoons fresh basil chopped: complements the lemon with sweet, aromatic warmth
- One third cup grated Parmesan cheese: adds umami richness and enhances flavor complexity
- One teaspoon salt: balances all the flavors, do not skimp
- Half teaspoon black pepper: adds mild heat and complements the garlic
- Quarter teaspoon red pepper flakes optional: for a gentle kick if you like a little spice
- Two tablespoons olive oil for baking sheet: prevents sticking and helps create a golden crust
- Two tablespoons butter for sauce: base for the sauce, brings richness
- Two tablespoons all purpose flour for sauce: thickens the sauce, cornstarch works for gluten free
- One cup chicken broth for sauce: adds savory depth and moisture
- Quarter cup fresh lemon juice for sauce: mirrors the meatballs' freshness
- One tablespoon lemon zest for sauce: intensifies lemon aroma
- Quarter cup heavy cream for sauce: adds silky texture, coconut cream for dairy free option
- Salt and pepper to taste for sauce: to finish seasoning perfectly
Instructions
- Prepare Your Workspace and Oven:
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and lightly brush it with olive oil. This step prevents sticking and helps the meatballs brown beautifully on the outside.
- Mix the Meatball Ingredients:
- In a large bowl, gently combine the ground chicken, ricotta, breadcrumbs, egg, lemon zest and juice, garlic, parsley, basil, Parmesan, salt, pepper, and red pepper flakes if using. Use your hands to mix just until all ingredients are incorporated. Be careful not to overmix; this keeps the texture tender rather than dense.
- Shape Your Meatballs:
- Dampen your hands slightly to prevent sticking. Roll the mixture into 1 and a half inch meatballs, making approximately 20 to 24 pieces. Arrange them evenly spaced on the prepared baking sheet so they cook evenly.
- Bake to Perfection:
- Place the tray in the oven and bake for 20 to 25 minutes. You can use a meat thermometer to check the internal temperature, which should reach 165 degrees Fahrenheit. For a golden finish, broil the meatballs for the last 2 minutes but watch carefully to avoid burning.
- Prepare the Lemon Sauce if Using:
- While meatballs bake, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 to 2 minutes until the mixture turns light golden. Slowly whisk in chicken broth to avoid lumps. Add lemon zest and lemon juice, then simmer 3 to 4 minutes until slightly thickened. Lower heat, stir in heavy cream and season with salt and pepper to taste.
- Combine and Serve:
- Toss the cooked meatballs gently in the warm lemon sauce just before serving. Alternatively, serve the sauce on the side for dipping so everyone can add as much as they like.
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I love using fresh herbs particularly basil and parsley for that bright herbaceous note that pairs beautifully with lemon. One family dinner stands out when I made these meatballs on a rare sunny day and we ate al fresco, everyone smiling with a plate full of light, flavorful bites.
Storage tips
Leftover cooked meatballs keep well in an airtight container in the refrigerator for up to three days. To freeze, arrange cooked meatballs on a baking sheet lined with parchment and freeze until firm then transfer to a freezer safe bag or container to prevent sticking; they last up to two months this way. Reheat thawed meatballs in a 350 degree oven for 10 to 15 minutes or microwave on medium power.
Ingredient substitutions
If you prefer a leaner option, use ground chicken breast but expect slightly less juicy meatballs. Greek yogurt can replace ricotta for a tangier but still moist texture. Rolled oats can substitute breadcrumbs to add fiber and nutrients. For a dairy free version, try plant based ricotta alternatives and use nutritional yeast in place of Parmesan.
Serving suggestions
These meatballs work great served over zucchini noodles or whole wheat pasta. Try them in Mediterranean style grain bowls with quinoa, cucumber, tomato, and tzatziki. For a fun twist, make them into sliders with mini buns, arugula, and lemon aioli. They also shine on skewers with grilled vegetables as appetizers for a party.
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These lemon ricotta chicken meatballs are bright, tender, and versatile, perfect for weeknight dinners or entertaining.
Frequently Asked Questions About Recipes
- → How does ricotta affect the texture?
Ricotta adds moisture and creaminess, making the meatballs tender and preventing dryness during baking.
- → Can I pan-fry instead of baking?
Yes, pan-frying in olive oil creates a crisp exterior, but baking ensures even cooking and a moist interior.
- → Is refrigeration necessary before shaping?
Chilling the mixture for 30 minutes firms it up, improving texture and flavor development, though it's optional if short on time.
- → What ground chicken is best?
A blend of white and dark meat offers juicier meatballs than lean breast alone, which can dry out.
- → How to make a gluten-free version?
Substitute panko breadcrumbs with gluten-free alternatives like crushed gluten-free crackers or oats for texture.