These Baked Chicken Ricotta Meatballs are incredibly tender, juicy, and full of flavor. Ricotta cheese keeps them moist while baking provides a healthier twist. Perfect with pasta, as an appetizer, or on their own!
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a large bowl, combine ground chicken, ricotta cheese, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, onion powder, salt, pepper, and parsley.
Mix gently until just combined. Avoid over-mixing to keep the meatballs tender.
Use a tablespoon or cookie scoop to form the mixture into 1½-inch meatballs and place them on the prepared baking sheet.
Spray the tops lightly with olive oil spray, if desired.
Bake for 18-20 minutes, or until the internal temperature reaches 75°C (165°F) and the tops are lightly browned.
Optional: Broil for 2-3 minutes for extra crispiness.
Serve warm with marinara sauce over pasta or on their own. Garnish with fresh herbs and Parmesan if desired.