Juicy, tender, and full of flavor, these Green Goddess Chicken Ricotta Meatballs are a modern twist on classic comfort food. I blend lean ground chicken with creamy ricotta cheese and fresh herbs to create a moist, delicate meatball that’s anything but ordinary. Paired with a tangy, herbaceous green goddess sauce, this dish feels indulgent while still being wholesome and nutritious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Ricotta Meatballs:
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs (or almond flour for gluten-free)
1 egg, lightly beaten
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
1 tbsp fresh chives, chopped
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil (for pan-frying or baking)
For the Green Goddess Sauce:
1/2 cup Greek yogurt
1/4 cup mayonnaise
1/2 avocado
2 tbsp fresh parsley
2 tbsp fresh basil
1 tbsp fresh chives
1 tbsp lemon juice
1 clove garlic
Salt & black pepper, to taste
Directions
I start by mixing the ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, and herbs in a large bowl until everything is just combined—being careful not to overmix so the meatballs stay tender.
Then I roll the mixture into 1-inch balls and either pan-fry them in olive oil or bake them until golden brown and fully cooked. Both methods work well, depending on how much time or cleanup I want.
While the meatballs cook, I make the green goddess sauce by blending all the ingredients in a food processor until smooth and creamy. I always taste and adjust the seasoning at the end.
Once the meatballs are ready, I serve them warm with a generous drizzle or side of the sauce.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: ~280 kcal per serving
Variations
Sometimes I like to switch things up by using ground turkey instead of chicken for a slightly different flavor. When I want a bit more spice, I’ll add a pinch of red pepper flakes to the meatball mix. If I’m avoiding dairy, I swap the ricotta with a plant-based alternative and use coconut yogurt in the sauce. And for a low-carb option, I always go with almond flour instead of breadcrumbs.
Storage/Reheating
I store leftover meatballs in an airtight container in the fridge for up to 4 days. When reheating, I usually warm them in a skillet over medium heat or pop them in the oven at 350°F until heated through. The green goddess sauce keeps well in the fridge for 3–4 days—just give it a stir before serving.
FAQs
How do I know when the meatballs are fully cooked?
I check that the internal temperature has reached 165°F (74°C) and that the meatballs are browned on the outside. If I’m baking them, I usually cut one open to be sure.
Can I make the meatballs ahead of time?
Yes, I often prepare the meatball mixture and shape them in advance. I keep them in the fridge for up to 24 hours before cooking or freeze them raw for later use.
What can I serve with these meatballs?
I like serving them with a side salad, roasted veggies, or over quinoa or rice. They also make a great appetizer with toothpicks and sauce on the side.
Can I freeze the meatballs?
Definitely. I freeze them cooked or uncooked. When I freeze them uncooked, I place them on a tray to firm up, then transfer to a freezer bag. Cooked meatballs just need to be reheated straight from the freezer.
Is there a dairy-free version of the sauce?
Yes, I’ve made the sauce using dairy-free yogurt and vegan mayo, and it turns out great. Just make sure to check the consistency and adjust seasoning.
Conclusion
These Green Goddess Chicken Ricotta Meatballs are a fresh, flavorful way to elevate everyday meals. I love how easy they are to make, how adaptable they are for different diets, and how beautifully they pair with that creamy green goddess sauce. Whether I’m cooking for myself or entertaining guests, they’re always a go-to favorite in my kitchen.
📖 Recipe:
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Green Goddess Chicken Ricotta Meatballs
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Juicy, tender, and packed with fresh herbs, these Green Goddess Chicken Ricotta Meatballs are a wholesome twist on classic comfort food. Made with lean chicken, creamy ricotta, and served with a tangy green goddess sauce, they’re perfect for dinner, meal prep, or appetizers.
Ingredients
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs (or almond flour for gluten-free)
1 egg, lightly beaten
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
1 tbsp fresh chives, chopped
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil (for pan-frying or baking)
1/2 cup Greek yogurt
1/4 cup mayonnaise
1/2 avocado
2 tbsp fresh parsley
2 tbsp fresh basil
1 tbsp fresh chives
1 tbsp lemon juice
1 clove garlic
Salt & black pepper, to taste
Instructions
- In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs (or almond flour), egg, minced garlic, parsley, basil, chives, salt, and black pepper. Mix until just combined—do not overmix.
- Form the mixture into 1-inch meatballs using your hands or a scoop.
- Heat olive oil in a skillet over medium heat and cook the meatballs until golden brown and cooked through, about 10–12 minutes. Alternatively, bake them at 400°F (200°C) for 18–20 minutes.
- While the meatballs cook, make the green goddess sauce by blending Greek yogurt, mayonnaise, avocado, parsley, basil, chives, lemon juice, garlic, salt, and pepper in a food processor until smooth.
- Serve the meatballs warm with a generous drizzle or a side of the green goddess sauce.
Notes
Use almond flour instead of breadcrumbs for a gluten-free or low-carb option.
Ground turkey can be substituted for chicken.
Add red pepper flakes for a touch of heat.
Dairy-free swaps: use plant-based ricotta and coconut yogurt in the sauce.
Leftovers can be stored in the fridge for up to 4 days or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking or Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 1g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg
