Here’s a comforting, flavorful Southern-Style Baked Chicken Ricotta Meatballs recipe—tender, juicy, and baked (not fried) with classic Southern seasonings 🍗🧀✨
🍗 Southern-Style Baked Chicken Ricotta Meatballs
Ingredients (serves 4–6)
Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta cheese (whole milk works best)
- 1/2 cup breadcrumbs or crushed crackers
- 1 large egg
- 1/4 cup finely diced onion
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp smoked paprika (optional but very Southern)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme or parsley
- Salt and black pepper, to taste
- 1 tbsp melted butter or olive oil
Optional Southern Glaze (highly recommended)
- 2 tbsp melted butter
- 1 tbsp honey
- 1/2 tsp hot sauce (optional)
Instructions
- Preheat oven
- Preheat to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Mix meatballs
- In a large bowl, gently mix ground chicken, ricotta, breadcrumbs, egg, onion, garlic, seasonings, salt, pepper, and melted butter.
- Mix just until combined (don’t overmix—this keeps them tender).
- Shape
- Roll into meatballs about 1½ inches in size.
- Place on prepared baking sheet with space between them.
- Bake
- Bake for 18–22 minutes, until cooked through and lightly golden.
- Optional glaze
- Mix melted butter, honey, and hot sauce.
- Brush over meatballs and return to oven for 3–5 minutes.
- Serve
- Serve hot with mashed potatoes, rice, grits, or buttery biscuits.
Tips
- Ricotta keeps chicken meatballs extra moist—don’t skip it.
- For crispier edges, broil for 1–2 minutes at the end.
- These reheat beautifully and freeze well.
If you’d like, I can also give you:
- a Southern cream gravy version
- a BBQ-glazed version
- or a cheesy baked casserole version
Just let me know 😊
