If you are searching for a dish that combines comfort, nutrition, and a burst of fresh flavors, the Baked Chicken Ricotta Meatballs with Spinach Recipe is your new best friend in the kitchen. These meatballs are tender, juicy, and packed with vibrant spinach and creamy ricotta, making every bite a delightful experience. Perfectly baked to golden perfection, this recipe brings together simple ingredients that create an impressive dish suitable for family dinners, casual gatherings, or meal prep that tastes like it took hours to prepare.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each bringing its unique touch to the final dish. From the moist and delicate ground chicken to the creamy ricotta that adds richness, and the fresh spinach providing a lovely burst of color and nutrients, every component plays a vital role in flavor, texture, and appearance.
- 1 pound ground chicken: Provides a lean, tender base for the meatballs that keeps them light but flavorful.
- ½ cup ricotta cheese: Adds creamy moisture that ensures the meatballs stay soft and luscious.
- 1 cup fresh spinach (chopped): Packs in fresh, green goodness and subtle earthiness without overpowering the dish.
- ¼ cup grated Parmesan cheese: Brings a salty, nutty depth that heightens the overall flavor profile.
- â…“ cup breadcrumbs (plain or Italian-style): Helps bind the mixture while adding just enough texture and bite.
- 1 egg: Acts as a natural binder to hold all the ingredients together perfectly.
- 2 cloves garlic (minced): Infuses the meatballs with a bright, aromatic punch that wakes up your taste buds.
- 1 teaspoon Italian seasoning: Provides a fragrant blend of herbs that lifts the entire dish.
- ½ teaspoon salt: Essential to enhance and balance all the flavors.
- ¼ teaspoon black pepper: Adds subtle warmth and depth.
- Olive oil spray or drizzle for baking: Helps achieve that golden-brown finish without extra fuss.
How to Make Baked Chicken Ricotta Meatballs with Spinach Recipe
Step 1: Preheat and Prepare
Begin by setting your oven to 400°F and lining a baking sheet with parchment paper. This simple step ensures your meatballs bake evenly and don’t stick, making cleanup much easier and your meatballs picture-perfect.
Step 2: Mix the Ingredients
In a large bowl, gently combine the ground chicken, ricotta cheese, chopped spinach, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper. Mixing just until combined is crucial—you want the ingredients to meld without turning the mixture too dense or tough.
Step 3: Shape the Meatballs
Using damp hands or a small scoop, form the mixture into uniform 1 ½-inch meatballs. Arrange them evenly spaced on your prepared baking sheet. Consistent sizing ensures each meatball cooks at the same rate for even juiciness and texture.
Step 4: Add Olive Oil and Bake
Lightly spray or drizzle the tops of the meatballs with olive oil, which encourages that beautiful golden crust during baking. Pop them into the oven and bake for 20 to 22 minutes until they are cooked through and wonderfully browned. For extra finish and a bit more color, you can broil them for an additional 2 minutes—watch closely to avoid burning.
How to Serve Baked Chicken Ricotta Meatballs with Spinach Recipe
Garnishes
Top these meatballs with freshly chopped basil or parsley for a fresh burst of color and brightness. A light sprinkle of extra Parmesan can add a savory touch that complements the cheese already inside the meatballs beautifully.
Side Dishes
Serve alongside a cozy bowl of marinara sauce and your favorite pasta for a classic meal or pair with steamed veggies and a grain bowl if you are aiming for a healthy, balanced dinner. These meatballs also shine over creamy polenta or a simple arugula salad tossed with lemon vinaigrette.
Creative Ways to Present
For a fun twist, turn these into sliders by placing them in mini buns with a dollop of sauce and some fresh greens. They also make a fantastic appetizer—just thread them on skewers with cherry tomatoes and mozzarella balls for an easy party snack everyone will love.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, simply place any leftover meatballs in an airtight container and store them in the refrigerator. They hold their fresh flavor and texture well for up to 3 days, making for excellent next-day lunches or quick dinners.
Freezing
This Baked Chicken Ricotta Meatballs with Spinach Recipe freezes beautifully. Freeze cooked meatballs in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They will keep for up to 3 months and thaw quickly when you’re ready to enjoy them again.
Reheating
To reheat, pop the meatballs in a preheated oven at 350°F for about 10-12 minutes or microwave them covered for 1-2 minutes until heated through. This method helps maintain their juicy interior while refreshing their delicious flavors.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey will work just as well and will provide a similar texture and taste. Just keep in mind turkey can sometimes be leaner, so the ricotta cheese really helps maintain moisture.
Do I have to use fresh spinach or can I use frozen?
Fresh spinach is ideal for texture and flavor, but if you only have frozen, make sure to thaw and squeeze out excess water before mixing it into the meatballs to prevent sogginess.
How do I make these meatballs low-carb?
Simply swap out the breadcrumbs for almond flour or crushed pork rinds. Both options help retain the structure without adding extra carbs.
Can I bake these meatballs on a wire rack instead of directly on the baking sheet?
Yes, baking on a wire rack allows excess fat to drip away and can give slightly crispier edges, which is a lovely texture contrast with the tender interior.
What sauces pair best with this recipe?
Marinara is the classic choice, but these meatballs also taste fantastic with pesto, a garlic yogurt sauce, or even a simple lemon butter sauce for a Mediterranean twist.
Final Thoughts
Once you try the Baked Chicken Ricotta Meatballs with Spinach Recipe, you’ll wonder how you ever lived without it. They’re easy to make, packed with flavor, and versatile enough to fit any meal plan or occasion. Give this recipe a whirl, and soon it might just become your go-to comfort food that feels like a warm hug from the inside out.
Print
Baked Chicken Ricotta Meatballs with Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 20 meatballs (4 servings)
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: High-Protein
Description
Delicious and healthy Baked Chicken Ricotta Meatballs with Spinach, combining lean ground chicken, creamy ricotta cheese, and fresh spinach for a flavorful Italian-American main course. These meatballs are baked to perfection for a tender and juicy bite, making them perfect for serving with marinara sauce, pasta, or grain bowls. Easy to prepare and great for meal prep, they also offer a high-protein option suitable for nutritious family dinners.
Ingredients
Meatballs
- 1 pound ground chicken
- ½ cup ricotta cheese
- 1 cup fresh spinach, chopped
- ¼ cup grated Parmesan cheese
- â…“ cup breadcrumbs (plain or Italian-style)
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil spray or drizzle for baking
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large bowl, combine the ground chicken, ricotta cheese, chopped spinach, grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently just until everything is evenly incorporated, being careful not to overmix to keep the meatballs tender.
- Form Meatballs: Using damp hands or a scoop, shape the mixture into meatballs about 1½ inches in diameter. Place them evenly spaced on the prepared baking sheet to allow even cooking.
- Prepare for Baking: Lightly spray or drizzle the tops of the meatballs with olive oil to encourage browning and add flavor during baking.
- Bake: Bake the meatballs in the preheated oven for 20 to 22 minutes, or until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C) for food safety.
- Optional Broiling: For extra browning and a slightly crispier exterior, broil the meatballs for an additional 2 minutes at the end of the baking time, watching carefully to avoid burning.
Notes
- Serve these meatballs with marinara sauce, over pasta, or in grain bowls for a complete meal.
- They freeze well after baking, making them an excellent option for meal prep and quick dinners.
- For a low-carb alternative, substitute breadcrumbs with almond flour without altering the texture significantly.
