Name: Green Goddess Chicken Ricotta Meatballs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb (450g) ground chicken; 1/2 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 1/4 cup almond flour (or breadcrumbs if not low-carb); 1 large egg; 2 cloves garlic, minced; 1 teaspoon onion powder; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil (for frying); 1/2 cup mayonnaise; 1/2 cup Greek yogurt; 1/2 avocado; 1 clove garlic; 1/4 cup fresh parsley; 1/4 cup fresh basil; 2 tablespoons fresh chives; Juice of 1 lemon; Salt and pepper, to taste

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Tender, juicy chicken meatballs enriched with creamy ricotta and paired with a fresh, vibrant Green Goddess sauce, this Green Goddess Chicken Ricotta Meatballs recipe is perfect for a wholesome main course or a crowd-pleasing appetizer. I love how the creamy ricotta gives the meatballs an incredibly soft texture, and the bright herbs in the sauce add a zesty, refreshing balance. Whether I serve this dish for a weeknight dinner or meal prep it for the week ahead, it never fails to impress.

Green Goddess Chicken Ricotta Meatballs

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

1 lb (450g) ground chicken

½ cup ricotta cheese

¼ cup grated Parmesan cheese

¼ cup almond flour (or breadcrumbs if not low-carb)

1 large egg

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon dried basil

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil (for frying)

For the Green Goddess Sauce:

½ cup mayonnaise

½ cup Greek yogurt

½ avocado

1 clove garlic

¼ cup fresh parsley

¼ cup fresh basil

2 tablespoons fresh chives

Juice of 1 lemon

Salt and pepper, to taste

Directions

I start by mixing all the meatball ingredients in a large bowl—just until combined. Overmixing can make them tough, so I keep it light. Then, I shape them into small 1-inch balls, which helps them cook evenly.

In a skillet, I heat olive oil over medium heat and cook the meatballs in batches, turning them occasionally until golden brown and cooked through. It usually takes about 8 to 10 minutes.

For the Green Goddess sauce, I just throw all the ingredients into a blender—mayo, Greek yogurt, avocado, garlic, herbs, and lemon juice—and blend until silky smooth. A pinch of salt and pepper at the end balances everything out.

To serve, I either dip the meatballs in the sauce or drizzle it generously over the top. Both ways are delicious.

Servings and timing

Servings: 6

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Calories: 260 kcal per serving

Variations

When I want to switch things up, I sometimes use ground turkey instead of chicken, or swap out the herbs in the sauce depending on what’s in my fridge. Cilantro adds a fun twist, and dill gives it a punchy freshness. For a spicier version, I mix a pinch of red pepper flakes into the meatballs or add jalapeño to the sauce.

Storage/Reheating

I store leftover meatballs in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a skillet over low heat or pop them in the microwave for a minute or two until heated through. The Green Goddess sauce keeps well for about 3 days in the fridge, but I always give it a stir before serving again.

FAQs

What can I use instead of ricotta in the meatballs?

If I don’t have ricotta, I use cottage cheese or cream cheese. Both give a similar creaminess, though I prefer to blend cottage cheese first for a smoother texture.

Can I bake the meatballs instead of frying?

Yes, I’ve baked them at 400°F (200°C) for 15–18 minutes. I turn them halfway through to get that golden color on all sides.

Is this recipe freezer-friendly?

Absolutely. I freeze the cooked meatballs in a single layer, then transfer them to a container. They reheat great in the oven or skillet. I don't recommend freezing the sauce, though—it tends to separate.

Can I make the sauce ahead of time?

Definitely. I often make the sauce a day in advance to let the flavors meld. I just store it in the fridge in a sealed jar or container.

What do I serve with these meatballs?

I like to serve them with roasted veggies, a fresh green salad, or zucchini noodles. For a more filling meal, brown rice or quinoa works great, too.

Conclusion

Green Goddess Chicken Ricotta Meatballs are one of those recipes I keep in rotation because they check all the boxes: easy, flavorful, healthy, and versatile. Whether I’m cooking for myself or sharing with friends, they always get rave reviews. With their creamy texture and herby dipping sauce, they truly live up to their name.

Recipe:

Green Goddess Chicken Ricotta Meatballs

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Author: Cheryl
Total Time: 25 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

Tender and juicy chicken meatballs enriched with creamy ricotta, served with a vibrant, herb-packed Green Goddess sauce. This gluten-free, keto-friendly dish is easy to make, high in protein, and bursting with flavor—perfect for a wholesome main course or appetizer.

Instructions

In a large bowl, combine the ground chicken, ricotta cheese, Parmesan, almond flour, egg, minced garlic, onion powder, dried basil, salt, and pepper. Mix until just combined; avoid overmixing.
Shape the mixture into small 1-inch meatballs.
Heat olive oil in a skillet over medium heat. Cook meatballs in batches, turning occasionally until golden brown and cooked through, about 8–10 minutes.
In a blender or food processor, combine mayonnaise, Greek yogurt, avocado, garlic, parsley, basil, chives, and lemon juice. Blend until smooth.
Season the Green Goddess sauce with salt and pepper to taste.
Serve meatballs warm with the sauce for dipping or drizzling on top.