Heat the oven to 425F. Line a rimmed baking sheet with parchment paper, brush the paper with 1 tablespoon olive oil, and set aside.
Combine the chicken, breadcrumbs, ricotta, garlic, shallot, rosemary, and salt in a large bowl. Using clean hands, mix everything together until evenly blended. Using your hands, form the mixture into 1 1⁄2-inch balls and place them, evenly spaced, on the prepared baking sheet.
Drizzle the meatballs with a bit more olive oil and place in the oven. Bake for 15 to 17 minutes until an instant-read thermometer placed in the center of the meatballs reads at least 165F. Remove from the oven and let cool before storing in an airtight container in the refrigerator.