Herby Chicken Ricotta Meatballs in Cheesy Marinara Sauce

I make these herby ricotta chicken meatballs all the time, and they never disappoint. The ricotta cheese makes them melt-in-your-mouth tender, while fresh basil and parsley give them that vibrant, herby flavor that lifts the whole dish. They’re baked right in the marinara, which keeps them juicy and makes the sauce extra delicious. I usually keep it simple with a good-quality jarred marinara, but if you want to really elevate the dish, my homemade Italian marinara sauce takes it over the top.

What I love most about this recipe is that it’s a big-flavor dinner that comes together with very little effort. Using chicken lightens things up, but I’ve also made these with beef when I wanted something heartier, and they were just as delicious. I like to serve the meatballs with a loaf of warm garlic bread and a simple green salad to round out the meal. It’s the kind of dinner that feels comforting and satisfying without being heavy—and it’s always a hit at my table.

Once you try these, you’ll see why they’ve become a go-to in my kitchen. They’re easy, versatile, and absolutely bursting with flavor. Whether you’re cooking a cozy weeknight dinner or entertaining friends, these herby ricotta chicken meatballs are the kind of dish that makes everyone happy.

• 1 lb ground chicken
• ¾ cup ricotta
• ¼ cup EACH: chopped basil and chopped parsley
• ½ cup breadcrumbs
• ½ cup grated parmesan cheese
• 1 teaspoon EACH: salt and pepper
• 1 tablespoon olive oil

• 1 jar marinara sauce (around 24 ounces)
• 1 ball fresh mozzarella (around 8 ounces)