Tender Ricotta Chicken Meatballs baked to perfection with your favorite marinara. This recipe yields 15-18 large meatballs, perfect for enjoying with pasta or as meatball subs.
1: Preheat the oven to 400°.
2: In a mixing bowl, add the ground chicken, bread crumbs, ricotta, eggs, garlic powder, onion powder, italian seasoning, and chopped parsley (save a pinch for garnish).
3: Season the ground chicken with salt and pepper.
4: Mix everything together until all ingredients are evenly combined.
5: Tip: Keep a little bowl of avocado oil next to you to dip your hands into as you roll the meatballs.
6: Use a scoop (roughly 4 Tbsp) to roll large meatballs - the oil on your hands will help roll them.
7: Place each meatball into the baking dish and then drizzle a little olive oil on top of the meatballs.
8: Bake at 400° for 20 minutes.
9: Take them out of the oven and pour your favorite marinara over the meatballs.
10: Back into the oven until the meatballs are cooked through (5-10 minutes) to reach an internal temp of 165°.
11: Garnish with chopped parsley and ENJOY.
