Description
These Baked Chicken Ricotta Meatballs with Spinach are a deliciously healthy twist on classic meatballs. Combining lean ground chicken with creamy ricotta cheese and fresh spinach, they offer a tender texture and vibrant flavor. Baked to golden perfection and seasoned with Parmesan and Italian herbs, they make a perfect main course served with pasta, rice, or marinara sauce. This recipe is easy to prepare, nutritious, and freezer-friendly for convenient meals.
Ingredients
Scale
Main Ingredients
- 1 lb ground chicken
- ½ cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil spray 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, finely chopped spinach, breadcrumbs, egg, minced garlic, grated Parmesan, Italian seasoning, salt, and black pepper. Gently mix until just combined to keep the meatballs tender without overworking the meat.
- Form Meatballs: Using damp hands or a scoop, shape the mixture into 1½-inch meatballs and place them evenly spaced on the prepared baking sheet. Lightly spray the tops with olive oil to help them brown during baking.
- Bake Meatballs: Bake in the preheated oven for 18–22 minutes until the meatballs are golden brown and fully cooked. The internal temperature should reach 165°F (74°C) to ensure safety.
- Optional Broil: For a crispier top, optionally broil the meatballs for 1–2 minutes at the end of baking, watching carefully to avoid burning.
- Serve: Serve the meatballs warm alongside marinara sauce, pasta, rice, or simply with a squeeze of lemon for added brightness.
Notes
- These meatballs freeze well: bake them, let cool, and freeze for up to 2 months for quick future meals.
- For more flavor and a nice color, consider pan-searing the meatballs before baking.
