Baked Chicken Ricotta Spinach Meatballs in Marinara Sauce Recipe
If you are craving a cozy, comforting meal that feels both wholesome and indulgent, the Baked Chicken Ricotta Spinach Meatballs in Marinara Sauce Recipe will absolutely steal your heart. These meatballs bring together tender ground chicken, creamy ricotta, and vibrant spinach, baked to perfection and then simmered in a rich marinara sauce that’s bursting with flavor. Every bite offers a perfect balance of textures and tastes, making this dish a delightful crowd-pleaser that’s surprisingly simple to prepare. Whether for a family dinner or a casual get-together, these meatballs promise a plate full of warmth and satisfaction.
Ingredients You’ll Need
Simple ingredients that come together to create magic – that’s what this recipe is all about. Each component plays a crucial role, from adding moisture and creaminess to bringing freshness and that perfect Italian flair.
- 1 pound ground chicken: Lean and tender, it forms the hearty base of the meatballs.
- 1 cup ricotta cheese: Adds creamy richness and keeps the meatballs soft and moist.
- 1 cup fresh spinach, finely chopped: Provides a burst of color and a healthy dose of greens.
- ½ cup breadcrumbs: Helps bind the meatballs and offers a little structure without overwhelming them.
- ¼ cup grated Parmesan cheese: Boosts flavor with its salty, nutty depth.
- 1 large egg: The natural binder that holds everything together.
- 2 cloves garlic, minced: Infuses the mixture with aromatic warmth.
- 1 teaspoon dried oregano: Classic Italian herb that adds earthiness.
- 1 teaspoon salt: Enhances all the flavors perfectly.
- ½ teaspoon black pepper: Adds a gentle kick of spice.
- ¼ cup fresh parsley, chopped: Brightens the dish with fresh herbal notes.
- 1 jar (24 ounces) marinara sauce: The luscious sauce that ties it all together with tangy tomato goodness.
- Olive oil, for drizzling: Helps crisp and brown the meatballs beautifully in the oven.
How to Make Baked Chicken Ricotta Spinach Meatballs in Marinara Sauce Recipe
Step 1: Preheat the Oven and Prepare Baking Sheet
First things first, you want to set your oven to 400°F (200°C). Line a baking sheet with parchment paper or give it a light coat of olive oil to prevent sticking. This ensures your meatballs bake evenly and come off the pan without any hassle.
Step 2: Create the Meatball Mixture
In a large bowl, gently combine the ground chicken, ricotta cheese, finely chopped spinach, breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, pepper, and fresh parsley. Use your hands or a spoon to mix everything just until combined — overmixing can make the meatballs tough, and we want tender, juicy bites every time.
Step 3: Shape Your Meatballs
Scoop the mixture into golf ball-sized portions (about 2 tablespoons each) and carefully roll them into neat little balls. Arrange them evenly spaced on your baking sheet to give them room to crisp on the outside while staying soft and flavorful inside. Don’t forget to drizzle a little olive oil over the top for that golden finish.
Step 4: Bake to Perfection
Pop those beauties into the preheated oven and bake for 20 to 22 minutes. When done, they should be golden brown and cooked through, with an internal temperature of 165°F (74°C). This baking step seals in the moisture and tenderness that make these meatballs utterly irresistible.
Step 5: Simmer in Marinara Sauce
While the meatballs are baking, gently warm your marinara sauce over medium heat in a skillet or saucepan. Once the meatballs are ready, transfer them carefully into the sauce and let them simmer together for 5 to 10 minutes. This final step lets the flavors meld beautifully, infusing the meatballs with the rich, tangy essence of the marinara.
Step 6: Ready to Serve
Now your Baked Chicken Ricotta Spinach Meatballs in Marinara Sauce Recipe is ready to delight! Serve them hot, straight from the pan, paired with your favorite pasta, a bed of fluffy rice, or some crusty bread to mop up every last bit of sauce.
How to Serve Baked Chicken Ricotta Spinach Meatballs in Marinara Sauce Recipe
Garnishes
A sprinkle of freshly grated Parmesan, a handful of chopped basil, or a light drizzle of extra virgin olive oil adds that finishing touch visually and flavor-wise. These simple garnishes elevate the presentation and bring extra layers of aroma and richness.
Side Dishes
These meatballs shine alongside classic spaghetti, creamy polenta, or even roasted vegetables for a wholesome, balanced meal. Garlic bread or a crisp green salad also makes perfect companions, adding a refreshing contrast to the hearty meatballs.
Creative Ways to Present
Feel adventurous? Serve these meatballs as sliders on mini buns with melted mozzarella or toss them in a warm pita wrap with fresh greens and a dollop of ricotta. The Baked Chicken Ricotta Spinach Meatballs in Marinara Sauce Recipe is flexible and fun, ready to be the star in many creative presentations.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep them in an airtight container in the refrigerator for up to 3 days. The flavors deepen as they rest, making for even tastier bites the next day.
Freezing
This recipe freezes beautifully! Arrange cooled meatballs in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag or container and store for up to 3 months. When you want a quick meal, you’ll be glad you did.
Reheating
To reheat, thaw frozen meatballs overnight in the fridge if possible. Warm gently in marinara sauce on the stove or microwave until hot throughout. Avoid reheating too quickly to keep the meatballs tender and juicy rather than dried out.
FAQs
Can I use spinach from frozen instead of fresh?
Yes! If using frozen spinach, make sure to thaw it completely and squeeze out excess moisture before mixing it with the other ingredients. This prevents the meatball mixture from becoming too wet.
What can I substitute for ricotta cheese?
Cream cheese or cottage cheese can be used in a pinch, though ricotta’s mild and creamy texture is unique. If substituting, drain any excess liquid to keep the right consistency.
Can these meatballs be cooked on the stove instead of baking?
Absolutely! You can pan-fry them in olive oil over medium heat until browned and cooked through. Baking is just a hands-off, healthier alternative that still delivers great texture.
How do I know when the meatballs are fully cooked?
The best way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). If you don’t have one, cut into a meatball to check that the interior is opaque and no longer pink.
Can I make these meatballs spicy?
Definitely! Adding crushed red pepper flakes or finely chopped jalapeños to the mixture or sprinkling some into the marinara sauce will bring a nice heat without overpowering the other flavors.
Final Thoughts
There is something truly comforting and satisfying about the Baked Chicken Ricotta Spinach Meatballs in Marinara Sauce Recipe. It’s a delicious way to enjoy wholesome ingredients while indulging in the cozy flavors of Italian cooking. I encourage you to give this recipe a try — once you do, it will likely become one of your cherished go-to meals for family dinners or friendly gatherings. Happy cooking and even happier eating!
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Baked Chicken Ricotta Spinach Meatballs in Marinara Sauce Recipe
- Total Time: 40 minutes
- Yield: 18 meatballs 1x
- Diet: Low Fat
Description
These Baked Chicken Ricotta Meatballs with Spinach are a delicious, protein-packed meal featuring tender ground chicken mixed with creamy ricotta, fresh spinach, and herbs. Baked to perfection and simmered in a flavorful marinara sauce, they offer a healthy and comforting dish perfect for family dinners or meal prep.
Ingredients
Meatballs
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh parsley, chopped
- Olive oil, for drizzling
Sauce
- 1 jar (24 ounces) marinara sauce
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Make the Meatball Mixture: In a large bowl, combine ground chicken, ricotta cheese, finely chopped spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, black pepper, and chopped parsley. Mix gently until just combined, being careful not to overmix to keep the meatballs tender.
- Form the Meatballs: Using about 2 tablespoons of the mixture per meatball, scoop and roll into golf ball-sized meatballs. Place them evenly spaced on the prepared baking sheet. Drizzle lightly with olive oil to help with browning and moisture.
- Bake: Bake the meatballs in the preheated oven for 20 to 22 minutes, or until they turn golden brown and reach an internal temperature of 165°F (74°C) to ensure they are fully cooked.
- Simmer in Sauce: While the meatballs bake, heat the marinara sauce in a large skillet or saucepan over medium heat. Once the meatballs are done, transfer them into the sauce and let them simmer gently for 5 to 10 minutes to absorb the flavors and stay moist.
- Serve: Serve the meatballs hot, ideally with your choice of pasta, rice, or crusty bread for a complete and satisfying meal.
Notes
- Do not overmix the meatball mixture to keep them tender.
- Use fresh spinach finely chopped to blend well in the mixture.
- Check the internal temperature with a meat thermometer to ensure safety.
- Simmering in marinara sauce keeps the meatballs moist and adds extra flavor.
- These meatballs can be made ahead and reheated in the sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 22 minutes plus 5-10 minutes simmering
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
