These green goddess chicken meatballs combine the bright, herb-forward flavors of green goddess dressing—fresh herbs, lemon, garlic—with tender ricotta-studded chicken meatballs and a lively green goddess drizzle. They’re juicy, spring-like, and perfect for weeknight dinners or meal prep.
It’s meatball Monday, and these are an easy way to enjoy bold, fresh flavors in a simple main dish.
These meatballs use ground chicken mixed with ricotta cheese for extra tenderness and moisture, plus a generous amount of fresh herbs, lemon zest, and garlic. The ricotta keeps each bite soft and juicy, while the herbs bring that classic green goddess brightness. I usually make a separate green goddess dressing to drizzle or dip, but the meatballs are flavorful on their own if you’re short on time.
Green goddess is one of those versatile flavor profiles that fits with everything. The hallmark is lots of fresh herbs—basil, parsley, chives—and a bit of lemon and garlic for tang and punch. Creamy elements like ricotta in the meatballs and yogurt or mayo in the dressing round it out. If you like herb-forward sauces, you’ll love turning those components into meatballs.
Meatballs are hugely adaptable and excellent for meal prep since they freeze and reheat well. These keep their texture and flavor after storage, so leftovers can be used over grains, tossed into salads, or reheated with a bit of extra dressing.
The ricotta is the secret weapon here. A good scoop of ricotta in the mixture yields a softer, juicier meatball compared with lean ground chicken alone. Combined with fresh herbs and lemon zest, the result is both tender and aromatic.
I like a mix of basil, parsley and chives in the meatballs, but use whatever fresh herbs you have—dill, tarragon, or cilantro would also work if you prefer. A touch of breadcrumbs helps hold the meatballs together, and one egg binds everything without weighing down the mixture. Lemon zest brightens the whole batch.
I usually brown the meatballs in a skillet for color and crispness, then finish them through on the stove or in the oven. To bake, place them on a sheet at 350°F for 20–30 minutes, checking for an internal temperature of 165°F. If you brown first, a quick finish in the oven takes less time.
Our favorite ways to serve these meatballs are over roasted vegetables or grains—rice, couscous, or quinoa—or on top of a fresh salad. They pair particularly well with greens and grain bowls, where the green goddess dressing ties everything together. Even without the dressing, the meatballs are satisfying and flavorful.
For the dressing I often skip avocado in this version so it keeps longer in the fridge; the combination of yogurt, mayonnaise, greens, herbs, lemon and garlic yields a tangy, punchy drizzle that’s perfect over warm meatballs.
Green is a great color for the season and these meatballs are a simple, crowd-pleasing way to celebrate fresh herbs.
Green Goddess Chicken Ricotta Meatballs
Green Goddess Chicken Ricotta Meatballs
4
people
30 mins
30 mins
1 hr
Ingredients
- 1 pound ground chicken
- 2/3 cup seasoned bread crumbs
- 1/4 cup ricotta cheese
- 3 garlic cloves, minced
- 2 tablespoons fresh lemon zest
- 1 large egg, lightly beaten
- 1/2 cup mixed fresh herbs (parsley, basil, chives)
- Kosher salt and pepper
- 1–2 tablespoons olive oil for cooking
Green Goddess Dressing
- 1/3 cup plain Greek yogurt
- 3 tablespoons mayonnaise
- 2 garlic cloves
- 1/3 cup baby arugula or spinach
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon snipped chives
- 1 tablespoon freshly squeezed lemon juice
- Pinch crushed red pepper flakes
- Big pinch kosher salt and pepper
Instructions
- Mix together the ground chicken, bread crumbs, ricotta, minced garlic, lemon zest, egg, chopped fresh herbs, and a big pinch of salt and pepper. Stir until just combined, then form into 1–2 inch meatballs—wetting your hands helps create smooth balls. Arrange on a plate.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides until golden. Cook until the internal temperature reaches 165°F. If needed, finish in a 350°F oven for 10–20 minutes depending on size.
- Serve meatballs drizzled with green goddess dressing alongside rice, couscous, quinoa, roasted vegetables, or a salad.
Green Goddess Dressing
- Add all dressing ingredients to a blender or food processor and blend until smooth. Taste and adjust salt, lemon, or herbs as needed.
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Literally the greenest.