Ingredients
Scale
- 1 pound (454 g) ground chicken
- 1/2 cup (about 125 to 130 g) whole-milk ricotta cheese
- 1/3 cup (40 g) plain gluten-free breadcrumbs
- 1/4 cup (25 g) finely grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, finely minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes, optional
- 2 teaspoons olive oil, for brushing
Instructions
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- In a large bowl, stir together the ricotta, Parmesan, egg, garlic, parsley, Italian seasoning, onion powder, salt, black pepper, and optional red pepper flakes until evenly combined.
- Stir in the gluten-free breadcrumbs. Add the ground chicken and fold gently just until the mixture is uniform. Do not overmix.
- Divide the mixture into 20 portions and gently shape each into a meatball about 1 1/2 inches wide. Arrange on the prepared baking sheet with space between them.
- Brush the tops lightly with the olive oil.
- Bake for 18 to 22 minutes, until the meatballs are set and the thickest meatball reaches 165°F (74°C) on an instant-read thermometer.
- Let the meatballs rest for 3 minutes before serving. Serve plain or with warm marinara, gluten-free pasta, rice, polenta, vegetables, or salad.
Notes
- If the ricotta has visible excess whey, drain it briefly before measuring.
- The raw mixture should be soft but scoopable. If it is too loose to hold a rounded shape, let it stand for 5 minutes, then add 1 tablespoon more gluten-free breadcrumbs only if needed.
- Use breadcrumbs labeled gluten free and verify packaged seasonings when gluten cross-contact matters.
- Cook ground chicken meatballs to 165°F (74°C) measured in the center of the thickest meatball.
- Refrigerate cooked meatballs for 3 to 4 days. For best texture, freeze cooked meatballs for up to about 2 months.
- Nutrition is an estimate for 5 meatballs and is based on USDA FoodData Central values for ground chicken, whole-milk ricotta, egg, and Parmesan plus a representative labeled plain gluten-free breadcrumb product. Marinara, pasta, and serving additions are not included.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Italian-American
- Diet: Gluten Free