Description

These Baked Chicken Ricotta Meatballs with Spinach are tender, flavorful, and packed with protein. Combining ground chicken with creamy ricotta and nutritious spinach, these meatballs are lightly seasoned with garlic, oregano, and Parmesan, then baked to golden perfection. Perfect as a main dish or paired with your favorite sauce, they offer a healthy and delicious twist on traditional meatballs.

Ingredients

Scale

Meatball Mixture

1 pound ground chicken
1/2 cup ricotta cheese
1 cup fresh spinach, chopped and lightly sautéed or steamed
1/3 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

For Baking

1 tablespoon olive oil (for greasing or drizzling)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a baking sheet or line it with parchment paper to prevent sticking.
Mix Ingredients: In a large bowl, combine ground chicken, ricotta cheese, chopped sautéed or steamed spinach, grated Parmesan, breadcrumbs, egg, minced garlic, dried oregano, salt, and black pepper. Mix gently with your hands or a spoon until just combined, being careful not to overmix to keep meatballs tender.
Form Meatballs: Scoop the mixture into approximately 2-tablespoon portions and roll each into 1 1/2-inch diameter balls. Place them evenly spaced on the prepared baking sheet.
Prepare for Baking: Lightly drizzle the meatballs with olive oil or spray with cooking spray to encourage browning and crispness during baking.
Bake: Bake the meatballs in the preheated oven for 20–22 minutes, or until they are golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Rest and Serve: Let the meatballs rest for a few minutes after baking to allow juices to redistribute, then serve with your choice of marinara, pesto, or lemon yogurt sauce.

Notes

The ricotta cheese keeps these meatballs incredibly tender and moist.
These pair exceptionally well with marinara sauce, pesto, or a tangy lemon yogurt sauce.
Leftover meatballs can be frozen for up to 2 months. Reheat in the oven or skillet for best texture.
For gluten-free option, use gluten-free breadcrumbs.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-Inspired