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Chicken and ricotta meatballs simmered in creamy fire-roasted tomato sauce topped with basil, Parmesan, and dollops of ricotta.

Chicken and Ricotta Meatballs with Creamy Fire-Roasted Tomato Sauce

Moist and tender Chicken and Ricotta Meatballs simmered in a rich, creamy fire-roasted tomato sauce. Serve over pasta for an easy family dinner everyone will love.
*Quick Note Before You Dive In: This recipe card covers the basics, but if you're looking for ingredient substitutions, storage tips, serving suggestions, and step-by-step photos, scroll back up! Everything you need for foolproof results is in the post.
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Prep Time 10 minutes
Cook Time 40 minutes
Inactive Time 15 minutes
Total Time 1 hour 5 minutes
Course Dinner, Mains
Cuisine American, Italian
Servings 6 makes 24 meatballs
Calories 560 kcal

Ingredients
  

For the meatballs:

  • 1 egg
  • ¾ cup (165g) whole milk ricotta cheese
  • ½ cup panko breadcrumbs
  • ¼ cup (60g) grated onion see note
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic about 1 clove
  • ¾ teaspoon Italian seasoning
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 1 pound (454g) 93% lean ground chicken
  • ¼ cup (14g) grated Parmesan cheese finely grated

For the sauce:

  • 1 tablespoon olive oil
  • ½ cup (120g) grated onion see note
  • 2 teaspoons minced garlic about 2 cloves
  • 1 28-ounce can (794g) crushed fire-roasted tomatoes see note
  • ¾ teaspoon Italian seasoning
  • Salt + pepper to taste
  • 1 cup (227ml) heavy cream
  • ½ cup (110g) ricotta cheese
  • ¼ cup (14g) grated Parmesan cheese finely grated
  • Fresh basil optional

Equipment

Instructions
 

Make the meatballs:

  • Preheat oven to 375°F. Line a large baking sheet with parchment.
  • In a mixing bowl, combine the egg, ricotta cheese, panko, grated onion, olive oil, garlic, and seasonings. Let the mixture sit for 5 minutes to hydrate.
  • Fold in the ground chicken and Parmesan cheese until combined. Do not overmix.
  • Scoop mixture with a medium-sized cookie scoop and place on the prepared baking sheet.
  • Place the baking sheet in the freezer for 15 minutes to help the meatballs hold their shape.
  • Smooth the meatballs by rolling them between oiled hands, then place them back on the baking sheet, spaced 1 inch apart.
  • Bake for 15-18 minutes, or until an instant-read thermometer inserted into the center registers 165°F. Set the meatballs aside while you make the sauce.

Make the sauce:

  • In a large, deep skillet or pot, heat the olive oil over medium heat.
  • Add the onion and sauté for 2-3 minutes, until translucent. Add the garlic and cook for 1 minute, until fragrant.
  • Add the fire-roasted tomatoes, Italian seasoning, and salt and pepper to taste.
  • Increase the heat to medium-high and simmer uncovered for 10-15 minutes, stirring occasionally, until the mixture has thickened.
  • Stir in the heavy cream and continue cooking for 2-3 minutes.
  • Transfer the baked meatballs to the sauce, dollop with the ricotta, and add Parmesan cheese.
  • Reduce the heat to medium, cover, and cook for another 3-5 minutes, until the meatballs are warmed through and the cheese is just beginning to melt.
  • Top with fresh basil, if desired, and serve over cooked pasta.

Notes:

Nutritional information is based on 4 meatballs per serving and does not include pasta.
I prefer using grated onion instead of minced because it gives the meatballs a smoother texture, and the added onion juice infuses every bite with incredible flavor. Use the large holes on the box grater. Feel free to mince or finely chop the onion if preferred. 
Due to its lower fat content, chicken meatballs can overcook quickly. To avoid a dry texture, check for doneness after 15 minutes. If you don’t have an instant-read thermometer, slice one of the meatballs open. If the interior is still pink and soft enough to leave an indentation with your finger, the meatballs will need more cooking time.
You can substitute regular breadcrumbs for the panko. If your breadcrumbs are more finely ground, then reduce the amount to 1/3 cup.
If using diced fire-roasted tomatoes instead of crushed, add 2 tablespoons of tomato paste and blend the sauce until smooth.
Serve with your favorite pasta. I recommend short pasta shapes with plenty of ridges and curves, such as cavatappi, rigatoni, or fusilli, which help the creamy sauce coat the noodles.

Nutrition

Serving: 267gCalories: 560kcalCarbohydrates: 35gProtein: 30gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 171mgSodium: 1533mgPotassium: 1906mgFiber: 6gSugar: 19gVitamin A: 2952IUVitamin C: 31mgCalcium: 288mgIron: 5mg
Keyword chicken and ricotta meatballs, chicken meatballs, comfort food, family dinner, fire-roasted tomato sauce, high-protein dinner, make-ahead meal, pasta dinner, ricotta meatballs, weeknight dinner
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