Baked Chicken Ricotta Meatballs with Spinach
These Baked Chicken Ricotta Meatballs with Spinach are a delicious, protein-packed meal that’s easy to make, healthy, and versatile! Perfect for meal prep, family dinners, or party appetizers!
Ingredients You’ll Need
The secret to these flavorful, juicy chicken meatballs lies in simple ingredients:
For the Meatballs:
1 lb ground chicken (or swap for ground turkey for a lighter option)
½ cup ricotta cheese (for creamy texture)
1 cup fresh spinach, finely chopped
¼ cup grated Parmesan cheese (adds umami and richness)
1 large egg (helps bind everything together)
½ cup breadcrumbs (use gluten-free breadcrumbs if needed)
2 cloves garlic, minced
1 teaspoon dried oregano (for Italian-style flavor)
Salt & black pepper, to taste
1 tablespoon olive oil (optional, for brushing)
For Serving:
Marinara sauce (homemade or store-bought)
Cooked pasta, zucchini noodles, or crusty bread
Fresh basil, chopped (for garnish)
How to Make Baked Chicken Ricotta Meatballs
Follow these simple steps to make moist, flavorful, and healthy meatballs:
Step 1: Preheat the Oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, combine ground chicken, ricotta, chopped spinach, Parmesan, egg, breadcrumbs, garlic, oregano, salt, and pepper. Mix gently with a spoon or hands don’t overmix!
Step 3: Shape the Meatballs
Scoop about 1–2 tablespoons of the mixture and roll into meatballs. Place them evenly on the baking sheet.
Step 4: Bake Until Golden & Juicy
Brush the tops with olive oil (for extra crispiness).
Bake for 18–20 minutes, or until the internal temp reaches 165°F (75°C).
Step 5: Serve & Enjoy!
Serve warm with marinara sauce on the side or toss in sauce for extra flavor. Garnish with fresh basil and serve with pasta, zoodles, or crusty bread.
Why You’ll Love This Recipe
These Baked Chicken Ricotta Meatballs with Spinach are a healthy, protein-packed meal that’s bursting with flavor! Here’s why they’re a must-try:
Light & Lean Made with ground chicken and baked instead of fried for a low-fat option.
Creamy & Moist Ricotta cheese keeps the meatballs tender and full of flavor.
Loaded with Greens Fresh spinach adds nutrients and a pop of color.
Versatile Perfect as an appetizer, meal prep, or served with pasta, zoodles, or sandwiches.
Family-Friendly A crowd-pleaser for kids and adults alike!
Why These Chicken Meatballs Are So Good
These baked ricotta meatballs are the ultimate balance of textures and flavors:
Ricotta cheese = Soft, creamy, and keeps them juicy.
Spinach = Boosts nutrition and adds a fresh touch.
Oregano & Garlic = Classic Italian seasoning.
Baking method = Healthier than frying, but still golden and delicious!
Variations & Add-Ons
Want to customize your Baked Chicken Ricotta Meatballs? Try these ideas:
Make It Spicy Add red pepper flakes or cayenne pepper for a kick.
Gluten-Free Option Use gluten-free breadcrumbs.
Swap the Protein Try ground turkey, beef.
Cheese-Stuffed Hide a cube of mozzarella cheese inside each meatball!
Herby Upgrade Mix in fresh basil, parsley, or thyme.
Pro Tips for Success
Don’t overmix This keeps the meatballs light & tender.
Fresh spinach works best If using frozen spinach, thaw and squeeze out excess moisture first.
Check doneness Use a meat thermometer to ensure an internal temp of 165°F (75°C).
Meal Prep-Friendly Store leftovers in an airtight container for up to 3 days in the fridge.
Best Serving Suggestions
These Baked Chicken Ricotta Meatballs with Spinach pair well with:
Pasta & Marinara Sauce A classic combination!
Fresh Green Salad Light and refreshing.
Crusty Garlic Bread Soak up that sauce!
Zucchini Noodles A low-carb, keto-friendly option.
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