Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper and Italian spices.
Today I want to share a recipe I came up with a recipe I came up with for CHICKEN meatballs that taste great. I’ve been making a variety of meatballs for years and years using beef, turkey and chicken.
This time I played with different ingredients and came up with a small batch recipe, perfect for two people OR enough for one person to enjoy (with leftovers)!
It is so easy to make these meatballs! Simply combine ingredients, shape into meatballs, then bake. That’s the basics of how truly easy the meatballs are to make. If you can do that… you’ve got this!
Even though the meatballs themselves have great flavor, I like to serve them on a bed of marinara sauce for even more taste and color. You may also like to serve them with pasta, which is another wonderful option, as well.
I hope you enjoy these cheese, veggie and spice-filled chicken meatballs because they taste great! Here’s how to make them.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Meatballs
Place ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, an egg, diced bell pepper and baby spinach in a medium bowl.
Add minced garlic, dried oregano, basil, and salt and pepper, and then stir well, to fully combine these ingredients.
Now it’s time to shape that mixture into meatballs! This recipe will yield about 8 meatballs in total, unless you are doubling or tripling the ingredients to serve more people.
Shape the mixture into meatballs about 1½” wide. Roll the mixture one at a time into a ball, and then place the meatball on a parchment paper lined baking sheet. Continue until you have eight chicken ricotta meatballs of equal size.
Bake The Meatballs
Bake the meatballs in a preheated 400°F (or 204.4°C) oven for 23-25 minutes. You do not need to turn them while they are baking.
When done, they should be cooked through, and golden brown on the outside. Transfer baking sheet to a wire rack to cool slightly before serving.
Serve The Chicken Ricotta Meatballs For 2
To serve the chicken ricotta meatballs for 2, spoon warm marinara sauce (purchased or homemade) in the bottom of a 2 quart bowl or baking dish.
Add enough sauce to cover the bottom with about 1/2″ of sauce. Set the hot meatballs on top of the sauce. Sprinkle the meatballs with additional finely grated Parmesan cheese, and serve immediately.
The meatballs are wonderful served “as is”, with that little bit of sauce. Of course if you want to, serve the meatballs on top of cooked spaghetti noodles.
I really hope you enjoy these tasty chicken ricotta meatballs, and trust you’ll like them as much as we do! These meatballs are a great option for a meal that doesn’t take much effort to make… and they taste good, too!
Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. I hope you have a GREAT day today, and may God bless and keep you!
Looking For More MEATBALL Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring meatballs, including:
- Hawaiian Meatballs and Rice
- Mom’s Swedish Meatballs and Rice
- Firecracker Chicken Meatballs
- Easy Meatballs For Spaghetti
- Chicken Enchilada Meatballs
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper and Italian spices.
- ½ pound ground chicken
- ¼ cup ricotta cheese
- 3 Tablespoons grated Parmesan cheese
- 2 Tablespoons plain dried breadcrumbs
- 2 Tablespoons chopped fresh baby spinach **finely chopped- stems removed
- 2 Tablespoons chopped red bell pepper **finely chopped- seeds removed
- 1 large egg
- 1 teaspoon minced garlic
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon salt and pepper ( ¼ t. each)
Preheat oven to 400℉ or 204.4℃. Line a rimmed baking sheet with parchment paper or silpat mat.
Place all ingredients (except optional garnish) in a medium bowl. Stir well, to fully combine.
Shape and roll mixture into 8 meatballs, each about 1½" wide. Place meatballs on the parchment (or silpat)-lined baking sheet in a single layer.
Bake meatballs at 400°F (or 204.4°C) for 23-25 minutes without disturbing. When done, they should be cooked through, and golden brown on the outside. Let meatballs cool 1 minute before transferring them to the sauce (using a spatula).
To serve, spoon warm marinara sauce (purchased or homemade) in the bottom of a 2 quart bowl or baking dish. Add enough sauce to cover the bottom with about 1/2" of sauce. Set the hot meatballs in a single layer on top of the sauce. Sprinkle meatballs with additional grated Parmesan cheese, if desired. Serve immediately.
NOTE: Optional Parmesan garnish and marinara sauce were not included in the caloric calculation as quantities used and varieties may differ widely.
Here’s one more to pin on your Pinterest boards!