Description

These Baked Chicken Ricotta Meatballs with Spinach are a healthy, flavorful twist on traditional meatballs. Made with lean ground chicken, creamy ricotta, fresh spinach, and fragrant herbs, they bake to golden perfection and are perfect served with marinara sauce, pasta, or steamed vegetables. This quick and easy recipe is perfect for a nutritious weeknight dinner that the family will love.

Ingredients

Scale

Meatball Ingredients

1 lb ground chicken
1 cup ricotta cheese
1 cup fresh spinach, finely chopped
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs (optional for binding)
1 large egg
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

For Baking

2 tbsp olive oil (for greasing or drizzling)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil to prevent the meatballs from sticking.
Prepare the Meatball Mixture: In a large mixing bowl, combine ground chicken, ricotta cheese, finely chopped spinach, grated Parmesan cheese, breadcrumbs if using, egg, minced garlic, dried oregano, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated, ensuring the mixture is cohesive for shaping.
Form the Meatballs: Using clean hands, shape the mixture into meatballs approximately 1 to 1.5 inches in diameter. Arrange the meatballs evenly spaced on the prepared baking sheet to allow for even cooking.
Bake the Meatballs: Lightly drizzle olive oil over the meatballs to promote browning and moisture. Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the meatballs are golden brown and reach an internal temperature of 165°F (74°C) to ensure they are cooked through.
Serve: Remove the meatballs from the oven and serve warm. These meatballs pair wonderfully with marinara sauce, atop your favorite pasta, or alongside steamed vegetables for a balanced meal. Enjoy your delicious and healthy chicken ricotta meatballs!

Notes

Using breadcrumbs is optional but helps with binding the meatballs.
Ensure the meatballs reach an internal temperature of 165°F for safety.
Fresh spinach adds moisture and nutrients; finely chop to avoid large leafy pieces.
You can substitute dried oregano with Italian seasoning for variation.
Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.