These chicken meatballs are sooo easy to make, and when my picky eater asked for three helpings, I knew this recipe was a keeper. They’re juicy, cheesy, and full of flavor — with or without the Parmesan cream sauce.
I love serving these with roasted sweet potatoes and a veggie, but they’re versatile enough for pasta night, rice bowls, or even sliders. The best part? They freeze beautifully, making them the ultimate meal prep protein.
Why You'll Love This Recipe
• Kid-Approved – even picky eaters ask for seconds
• Protein-Packed – made with lean ground chicken + ricotta + Parmesan
• Easy Weeknight Dinner – bake in the oven, no babysitting required
• Freezer-Friendly – make ahead for busy nights
• Sauce Optional – enjoy plain, or elevate with a silky Parmesan cream sauce
Ingredients
For the Meatballs
• 1 lb ground chicken
• 1/2 cup ricotta cheese
• 1/2 cup Parmesan cheese
• 1/2 cup breadcrumbs
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Italian seasoning
For the Parmesan Cream Sauce
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup Parmesan cheese
• Salt and pepper, to taste
Instructions
1. Prep the Meatballs
• Preheat oven to 400°F.
• In a large bowl, combine all meatball ingredients and mix until well combined.
• Scoop out the mixture with a small cookie scoop or tablespoon, roll into balls, and place on a parchment-lined baking sheet.
2. Bake
• Bake for about 20 minutes, or until the meatballs reach an internal temperature of 165°F.
3. Make the Sauce
• While the meatballs bake, melt butter in a medium skillet over medium heat.
• Add garlic and sauté until fragrant.
• Stir in heavy cream and Parmesan, whisking until smooth.
• Season with salt and pepper. Simmer for a few minutes until thickened. (If it gets too thick, thin with a splash of milk or water.)
4. Serve & Enjoy
• Drizzle the sauce over the meatballs, or serve on the side for dipping.
How To Freeze Chicken Meatballs
• Let cooked meatballs cool completely.
• Place on a baking sheet and freeze for 1–2 hours until solid.
• Transfer to a freezer bag and store for up to 3 months.
• To reheat: bake at 375°F until warmed through, or simmer gently in sauce.
Serving Ideas
• Over spaghetti with marinara or cream sauce
• With roasted veggies + sweet potatoes for a healthy plate
• In sliders for game day
• On top of rice or quinoa bowls
These baked chicken meatballs are everything you want in a weeknight dinner: quick, flavorful, and family-approved. Whether you enjoy them plain or dressed up with Parmesan cream sauce, I promise they’ll become a staple in your kitchen.
Easy Baked Chicken Meatballs with Parmesan Cream Sauce
Ingredients
For the Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/2 cup Parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Italian seasoning
For the Parmesan Cream Sauce
- 2 tbsp butter
- 2 garlic cloves minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese
- Salt and pepper to taste
Instructions
Prep the Meatballs
- Preheat oven to 400°F.
- In a large bowl, combine all meatball ingredients and mix until well combined.
- Scoop out the mixture with a small cookie scoop or tablespoon, roll into balls, and place on a parchment-lined baking sheet.
Bake
- Bake for about 20 minutes, or until the meatballs reach an internal temperature of 165°F.
Make the Sauce
- While the meatballs bake, melt butter in a medium skillet over medium heat.
- Add garlic and sauté until fragrant.
- Stir in heavy cream and Parmesan, whisking until smooth.
- Season with salt and pepper. Simmer for a few minutes until thickened. (If it gets too thick, thin with a splash of milk or water.)
Serve & Enjoy
- Drizzle the sauce over the meatballs, or serve on the side for dipping.
Notes
• Let cooked meatballs cool completely.
• Place on a baking sheet and freeze for 1–2 hours until solid.
• Transfer to a freezer bag and store for up to 3 months.
• To reheat: bake at 375°F until warmed through, or simmer gently in sauce.
