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Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
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1 lb ground chicken
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½ cup whole-milk ricotta cheese
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½ cup grated Parmesan cheese
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1 cup fresh spinach, finely chopped
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½ cup breadcrumbs (Italian-style preferred)
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1 large egg
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2 cloves garlic, minced
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1 teaspoon Italian seasoning
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½ teaspoon salt
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½ teaspoon black pepper
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1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine ground chicken, ricotta, Parmesan, spinach, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined.
- Using a cookie scoop or spoon, form mixture into 1½-inch meatballs and place on the prepared baking sheet.
- Lightly brush or spray meatballs with olive oil.
- Bake for 20–25 minutes, until cooked through and lightly golden.
- Rest for 5 minutes before serving.
Notes
- Don’t overmix—this keeps the meatballs tender.
- Ricotta adds moisture without heaviness.
- Serve with marinara, pesto, or Alfredo sauce.
- Great over pasta, zucchini noodles, or in sandwiches.
These Baked Chicken Ricotta Meatballs with Spinach are tender, juicy, and packed with flavor. Ricotta keeps the chicken meatballs incredibly moist, while spinach adds a fresh, savory touch to every bite.
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Perfect for weeknight dinners or meal prep, this recipe is lighter than traditional meatballs but still deeply satisfying. Serve them with pasta, over rice, or on their own for a delicious, versatile meal.
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