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Chicken Ricotta Meatballs with Simple Tomato Sauce 🍗🍅
Soft and moist chicken meatballs made with creamy ricotta, Parmesan and simple seasonings, served with an easy homemade tomato sauce. A comforting family dinner for toddlers.
Ricotta helps keep these chicken meatballs soft and moist, while the simple tomato sauce adds extra flavor. They can be served with baby-friendly pasta or vegetables for a complete meal.
Ingredients
For the Meatballs
- 1 lb ground chicken 454 g ground chicken
- ½ cup ricotta cheese About 120 g ricotta cheese
- ¼ cup breadcrumbs or panko About 30 g breadcrumbs or panko
- 1 large egg
- 2 tbsp freshly grated Parmesan cheese About 10 g freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 ½ tsp Italian seasoning 7.5 ml Italian seasoning
- ½ tsp salt, optional 2.5 ml salt, optional
For the Simple Tomato Sauce
- 2 tbsp olive oil 30 ml olive oil
- ½ medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste 15 ml tomato paste
- 1 can crushed tomatoes, 28 oz 1 can crushed tomatoes, about 794 g
- 1 ½ tsp dried oregano 7.5 ml dried oregano
- ½ tsp dried basil 2.5 ml dried basil
- ¼ tsp crushed red pepper, optional 1.25 ml crushed red pepper, optional
- Salt and black pepper, to taste
Instructions
For the Meatballs
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix the ground chicken, ricotta, breadcrumbs, egg, Parmesan, garlic, Italian seasoning and salt, if using, until well combined.
- Scoop or roll the mixture into 3-tbsp meatballs. You can also shape them into short finger shapes if preferred.
- Place the meatballs in an oven-safe skillet, Dutch oven or baking sheet, leaving a little space between each one.
- Bake for 25–30 minutes or until completely cooked through. The center should reach 165°F (74°C).
- Optional: broil for the final 1–2 minutes for a lightly golden surface. Watch carefully.
For the Simple Tomato Sauce
- Heat the olive oil in a large pot or Dutch oven over medium-low heat.
- Add the onion and garlic. Cook, stirring, for 3–5 minutes, until softened and fragrant.
- Stir in the tomato paste and cook for 1–2 minutes, until it begins to darken.
- Add the crushed tomatoes, oregano, basil and red pepper, if using. Add salt and black pepper if desired.
- Lower the heat, cover and simmer for about 30 minutes, stirring occasionally.
- For a smoother sauce, carefully blend with an immersion blender. Otherwise, leave the sauce slightly chunky.
Toddler Serving Guide
12–23 months: Allow the meatballs to cool slightly before serving.
For toddlers who are comfortable picking up small pieces, cut the meatballs into small, manageable bite-sized pieces.
For younger toddlers or those who prefer to self-feed with their hands, the meatballs can be shaped into finger-friendly forms before cooking.
Serve with baby-friendly pasta and tomato sauce, or add a soft cooked vegetable such as broccoli or spinach.
Toddler-Friendly Tips
- Chicken: Cook the meatballs completely. The center should reach 165°F (74°C).
- Salt: Salt is optional in the original recipe. It can be omitted for a lower-sodium toddler version.
- Dairy: Ricotta and Parmesan are dairy products.
- Egg: The recipe contains egg.
- Breadcrumbs: Use gluten-free breadcrumbs if needed.
- Avoid making the meatballs overly firm or dry. The ricotta helps keep them soft and moist.
- Always serve your toddler seated upright and under adult supervision.
Recipe Tips
- Ground chicken thighs or chicken with some fat work well because they help keep the meatballs moist.
- Fresh breadcrumbs, plain breadcrumbs, panko or gluten-free breadcrumbs can all be used.
- Freshly grated Parmesan melts and incorporates well into the mixture.
- Italian seasoning can be replaced with a combination of dried basil and oregano.
- The meatballs can be finished in the tomato sauce instead of being completely baked separately.
- Serve with baby-friendly pasta and vegetables to make a balanced meal.
Storage
- Refrigerator: Store cooked meatballs in an airtight container for up to 4 days.
- Freezer: Meatballs can be frozen for up to 3 months.
- Meatballs can be frozen either cooked or uncooked. Freeze them separately on a lined baking sheet first, then transfer to a freezer-safe container or bag.
- To reheat, warm the meatballs gently in the tomato sauce or until heated completely through.
