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Baked Chicken Tinga Ricotta Meatballs

(Serves 4)

Discover the Flavor Fusion of Baked Chicken Tinga Ricotta Meatballs! Imagine juicy chicken meatballs infused with the rich, smoky flavors of traditional Mexican Tinga, perfectly balanced with the creamy decadence of ricotta cheese. These meatballs are baked to golden perfection, offering a guilt-free indulgence that’s as wholesome as it is delicious.


Recipe and photo credit: Cooking Panda.

You Will Need


  • 1 pound ground chicken
  • 1/2 cup ricotta cheese
  • 1/4 cup breadcrumbs
  • 1 egg, lightly beaten
  • 3 tablespoons Chicken Tinga Street Taco Pouch
  • Salt and pepper to taste
  • Cooking spray

Avocado Crema Sauce:

  • 1 ripe avocado, peeled and pitted
  • 1/2 cup sour cream or Greek yogurt
  • 1 clove garlic, minced
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro, chopped
  • Salt and pepper to taste
  • Water (as needed to adjust consistency)
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
  2. Make meatballs: In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, beaten egg, Chicken Tinga Street Taco Pouch, salt, and pepper. Mix well until all ingredients are evenly combined.
  3. Using your hands or a small scoop, form the mixture into meatballs of your desired size. Place them on the prepared baking sheet, leaving a little space between each meatball. Once all the meatballs are formed, lightly spray the tops with cooking spray. This will help them brown nicely in the oven.
  4. Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and golden brown on the outside. You can test for doneness by cutting into one of the larger meatballs to ensure there is no pinkness in the center. Once cooked, remove the meatballs from the oven and let them cool slightly before serving.
  5. While meatballs are cooking, make the avocado crema: In a blender or food processor, combine the avocado, sour cream or Greek yogurt, minced garlic, lime juice, and chopped cilantro. Blend until smooth and creamy. If the sauce is too thick, you can thin it out with a little water, adding a tablespoon at a time until you reach your desired consistency. Season the avocado crema sauce with salt and pepper to taste. Adjust the lime juice and cilantro as needed to suit your preference.
  6. Transfer the sauce to a serving bowl and refrigerate until ready to serve. Serve the Baked Chicken Taco Ricotta Meatballs with the avocado crema sauce on the side for dipping or drizzling. Enjoy the delicious combination of flavors!