These small batch chicken meatballs are perfect for those nights you want homemade comfort food, but want it easy! Ground chicken is mixed with ricotta, Parmesan, mozzarella, zucchini, garlic, and breadcrumbs for tender meatballs that stay moist and flavorful.
The recipe makes a smaller amount that’s just right for one person plus a few to freeze when you want extras for another meal. They freeze well, so you can make a batch ahead and pull out just the number you need.
What Makes These Meatballs Work
- These chicken meatballs are especially handy for small-household cooking because you aren’t committed to making a family-size batch.
- The ricotta and grated zucchini help keep the lean ground chicken tender rather than dry, while Parmesan, mozzarella, garlic, and basil add plenty of flavor.
- They’re also flexible. Make the small batch for dinner tonight, double the recipe if you’d like leftovers, or make an extra batch specifically for the freezer.
A Few Ingredient Notes
Ground chicken: Lean and mild, ground chicken works especially well with the cheeses and seasonings in these meatballs.
Ricotta: Adds moisture and gives the meatballs a softer, more tender texture.
Zucchini: A little grated zucchini adds moisture without making the meatballs taste like zucchini.
Parmesan and mozzarella: Using both cheeses adds flavor as well as a little richness to the chicken mixture.
Marinara sauce: Use your favorite jarred sauce to keep dinner simple, or use homemade marinara if you have some on hand.
Dish Duty: Standard Cleanup
Standard Cleanup 🧽🧽
You’ll need one mixing bowl and one small baking dish, plus a few basic measuring and prep tools. Everything bakes in the same dish, so cleanup stays pretty manageable.
How to Make Chicken Meatballs
Start by combining the ground chicken with the ricotta, breadcrumbs, egg, garlic, seasonings, cheeses, and zucchini.
Mix just until everything is evenly combined.
Shape the mixture into meatballs of roughly equal size so they cook evenly.
Cook the meatballs in olive oil until browned and cooked through, then add the marinara sauce and let everything warm together.
Finish with fresh basil and a little additional Parmesan, if you like.
Don’t Overmix the Meatballs
Ground chicken is fairly lean, so try not to work the mixture more than necessary. Mix the ingredients just until combined and gently shape the meatballs.
This helps keep them tender rather than dense.
Small Batch, But Easy to Double
One of the advantages of this recipe is that you can make exactly what you need.
The small batch is a good size for one or two people, especially if you’re serving the meatballs with pasta or another side. If you’d rather cook once and have another dinner ready to go, simply double the ingredients.
You can refrigerate the extra cooked meatballs for another meal or freeze them for later.
Freezer-Friendly Chicken Meatballs
These are a good recipe to tuck away in the freezer because you don’t have to thaw an entire large batch at once.
Once the cooked meatballs have cooled completely, place them in a freezer-safe container or bag. If you want to be able to remove just one or two at a time, freeze the meatballs separately on a small baking sheet first, then transfer them to a freezer container once firm.
You can freeze the meatballs with or without marinara sauce.
Label the container with the date so they’re easy to keep track of.
Serving Ideas
Chicken meatballs and marinara are an easy match for pasta, but pasta isn’t the only option.
Try serving them with toasted Italian bread, spooning them over creamy polenta, tucking them into a small meatball sandwich, or pairing them with a vegetable and salad for a lighter dinner.
They’re also good reheated for lunch the next day.
Tips for Making a Small Batch of Meatballs
Keep the meatballs fairly uniform in size so they finish cooking at about the same time.
Because chicken is lean, avoid overcooking them. Cook ground chicken to a safe internal temperature of 165°F.
If the meatball mixture feels very soft, give the breadcrumbs a few minutes to absorb some of the moisture before shaping.
And if you’re already getting the ingredients out, consider making a double batch. It takes very little additional effort and gives you an easy freezer meal for another night.
Storing Leftovers
Store leftover chicken meatballs in a covered container in the refrigerator along with the marinara sauce.
Reheat only the amount you plan to eat so the meatballs aren’t repeatedly heated and cooled.
For longer storage, freeze the meatballs and use them whenever you need a quick small-batch dinner.
Ingredients
Recipe Directions
- Preheat oven at 400°F
- In a large bowl, combine the ground chicken, shredded zucchini, breadcrumbs, shredded mozzarella, ricotta cheese, salt, black pepper, minced garlic and egg.
- Mix well with your hands until ingredients are well combined, but don't over mix.
- Add olive oil to a casserole dish and shape the meatballs. Wet your hands to prevent the mixture from sticking. Use a #20 scoop I if you have) to make evenly sized meatballs.
- Bake the meatballs without the sauce for 20 minutes.
- Remove the casserole dish from the oven. Pour the marinara sauce around and over the meatballs. Sprinkle with grated Parmesan cheese and add a few fresh basil leaves. Place small spoonfuls of ricotta cheese on top.
- Return the casserole dish to the oven and bake for another 10 minutes or until the sauce is hot and the meatballs are cooked through and golden brown on top.
- Garnish with fresh basil leaves and serve.
Nutrition
Notes
skinless and boneless breasts into pieces and process them in a food
processor until finely ground.
● Zucchini: Drain the zucchini lightly so the meatball mixture isn’t too
wet.
● Dampen your hands: Slightly damp hands make shaping the sticky
mixture much easier.