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recipe for chicken meatballs

Kale And Ricotta Chicken Meatballs

This delicious poultry dish is keto, paleo, whole 30 and oven baked.
Prep Time 12 mins
Cook Time 28 mins
Resting time 10 mins
Total Time 50 mins
Course Appetizer, Main Course
Cuisine American
Servings 24 Meatballs
Calories 51 kcal


  • sheet pan or baking pan
  • large mixing bowl


  • 1 pound ground chicken meat
  • 1/4 Cup Orange juice
  • 2 Tbsp Seasoning salt
  • 1/2 Tbsp garlic powder
  • 1 Tbsp Mustard powder
  • 2 Cups Chopped kale
  • 1/2 Cup Finely chopped white onion
  • 3/4 Cup Crumbled ricotta
  • 1 large Egg


  • In a large mixing bowl combine the chicken, egg, onions, orange juice, and seasoning
  • Use your hands or a potato masher to mix and fold all the ingredients until they are thoroughly combined 
  • *Optional* allow the chicken meat to marinate for 30 minutes or more 
  • In the meantime, chop the kale up into small pieces. Make sure to remove all the tiny stems because they can poke out of the meatballs
  • Then add the chopped kale and ricotta cheese into the seasoned chicken mixture and mix/fold/mash until they are also thoroughly combined throughout the meat
  • Manually mold the meat into 24 meatballs (make them as close to equally sized as possible) 
  • Spray a sheet pan or large baking pan with non stick cooking spray
  • Preheat to the oven to 350F 
  • Bake for approximately 20 minutes 


Nutrition Facts
Servings: 24
Amount per serving
Calories 51
% Daily Value*
Total Fat 2.3g 3%
Saturated Fat 0.9g 4%
Cholesterol 22mg 7%
Sodium 608mg 26%
Total Carbohydrate 1.8g 1%
Dietary Fiber 0.2g 1%
Total Sugars 0.4g
Protein 5.5
Vitamin D 1mcg 4%
Calcium 33mg 3%
Iron 0mg 2%
Potassium 54mg 1
Keyword chicken, easy recipe, gluten free, keto, meat, oven baked, paleo