Lemon Chicken Ricotta Meatballs

This Lemon Chicken Ricotta Meatballs recipe transforms simple ground chicken into juicy, tender morsels bursting with fresh citrus flavor. Incorporating ricotta cheese adds moisture and tenderness that many chicken meatball recipes lack. Paired with an optional creamy lemon sauce, this dish is quick to prepare and makes an impressive meal for family or guests.

I first made this recipe when I wanted something healthier but satisfying for dinner. My family loved the lemon brightness and how tender the meatballs were. It quickly became a repeat dinner in our rotation.

Ingredients

• Ground chicken: mix of white and dark meat for richer flavor and juiciness
• Whole milk ricotta cheese: which ensures tenderness and moisture
• Panko breadcrumbs: that give light texture glutenfree versions work well too
• Fresh lemon zest and lemon juice: add vivid citrusy brightness essential for the flavor profile
• Garlic and fresh herbs parsley and basil: that build layers of fresh complexity
• Parmesan cheese: offers umami and depth choose a good quality aged Parmesan if possible
• Olive oil: for prepping the baking sheet to get a golden crust without sticking
• Butter and flour: to create a classic roux for thickening cornstarch is a good glutenfree alternative
• Chicken broth: as the savory base
• Heavy cream: for richness coconut cream is a dairyfree option
• Fresh lemon juice and zest: to echo the bright citrus theme
• Salt and pepper: to finish seasoning according to taste

Instructions

Prepare Your Workspace and Oven:

Preheat your oven to 400 degrees Fahrenheit 200 degrees Celsius. Line a large baking sheet with parchment paper to prevent sticking and brush lightly with olive oil. This step helps achieve a golden brown and prevents the meatballs from adhering to the sheet.

Mix the Meatball Ingredients:

In a large bowl gently combine ground chicken ricotta cheese panko breadcrumbs beaten egg lemon zest and juice minced garlic chopped parsley and basil grated Parmesan salt pepper and optional red pepper flakes. Use your hands to mix just until everything comes together to avoid tough meatballs. The mixture will be wetter than usual due to the ricotta which is what keeps the meatballs tender.

Shape Your Meatballs:

Moisten your hands with water to prevent sticking and form the mixture into meatballs about one and a half inches in diameter. Arrange them spaced about one inch apart on the prepared baking sheet so they cook evenly.

Bake to Perfection:

Place the meatballs in the oven and bake for 20 to 25 minutes or until their internal temperature reaches 165 degrees Fahrenheit 74 degrees Celsius. For an appealing golden finish broil for about two minutes but watch carefully to avoid burning.

Prepare the Lemon Sauce Optional:

While meatballs are baking melt butter in a saucepan over medium heat. Whisk in flour and cook for one to two minutes until the mixture takes on a pale golden color. Slowly pour in chicken broth whisking continuously to prevent lumps. Stir in lemon juice and lemon zest then simmer for three to four minutes until the sauce thickens slightly. Lower the heat and stir in heavy cream then season with salt and pepper to taste.

Combine and Serve:

Before serving gently toss the baked meatballs in the warm lemon sauce or serve the sauce on the side for dipping. This keeps the meatballs moist and coats them with the bright tang of lemon cream.

My favorite ingredient here is the fresh lemon zest which elevates the dish with a brightness that cuts through the richness of ricotta and cream. One of my most memorable moments was serving these meatballs at a family dinner where even the picky eaters asked for seconds.

Storage Tips

Store leftover cooked meatballs in an airtight container in the refrigerator for up to three days. Cool completely before sealing to maintain freshness. Freeze cooked meatballs in a single layer on a baking sheet first to avoid sticking then transfer to airtight freezer safe bags or containers. They keep well for up to two months. Thaw overnight in the refrigerator before reheating in an oven at 350 degrees Fahrenheit 175 degrees Celsius for 10 to 15 minutes or in the microwave on medium power.

Ingredient Substitutions

For a leaner version use ground chicken breast but be aware meatballs may be slightly less juicy. Substitute Greek yogurt for ricotta for a tangier but still moist texture. Use glutenfree breadcrumbs or crushed glutenfree crackers to avoid gluten. Replace heavy cream with coconut cream for a dairyfree option. Adding finely grated zucchini with excess moisture squeezed out can increase vegetable content and add moisture.

Serving Suggestions

Serve these meatballs over zucchini noodles or whole wheat pasta to keep meals light and healthful. For a Mediterranean twist stack them in grain bowls using quinoa cucumbers cherry tomatoes and tzatziki sauce. Use them as sliders with baby buns and lemon aioli for a fun appetizer. Thread meatballs and veggies on skewers for entertaining and pair with a crisp white wine like Sauvignon Blanc.

These lemon ricotta chicken meatballs are bright tender and simple to make. They reheat well and are perfect for meal prep or a relaxed family dinner.

Common Recipe Questions

→ Can I make these meatballs without ricotta cheese?

Yes, Greek yogurt can be used as a substitute to retain moisture and provide a slight tangy flavor, though ricotta offers the best texture.

→ Is it possible to pan-fry these meatballs instead of baking?

Absolutely, cook meatballs in a skillet with olive oil over medium heat for 3-4 minutes per side; baking yields a more even texture and less hands-on attention.

→ Can I prepare the meatball mixture ahead of time?

Yes, refrigerating the mixture up to 24 hours before shaping improves flavor and texture by allowing the ingredients to meld.

→ What’s the best ground chicken to use?

A mix of dark and white meat (85-90% lean) ensures juicier results; lean breast-only meat tends to be drier.

→ Can these meatballs be made gluten-free?

Yes, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers without affecting taste or texture significantly.