Baked Chicken Ricotta Meatballs with Spinach Recipe

These tender and flavorful baked chicken ricotta meatballs with spinach are a delicious twist on classic meatballs. Packed with protein, creamy ricotta, and nutrient-rich spinach, they’re perfect for weeknight dinners, meal prep, or as a crowd-pleasing appetizer. Whether served over pasta, paired with a salad, or enjoyed on their own, these meatballs are versatile, healthy, and incredibly satisfying.

Why You’ll Love This Recipe

1. Healthy Ingredients: Made with lean chicken, fresh spinach, and creamy ricotta, this dish is both nutritious and delicious.
2. Quick and Easy: Ready in under an hour, with minimal prep and cleanup.
3. Perfectly Baked: Baking ensures even cooking and a golden finish without frying.
4. Family-Friendly: A hit with kids and adults alike, and easy to customize with your favorite flavors.

Step-by-Step Instructions

Step 1: Prepare the Meatball Mixture

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
2. Chop the Spinach:
   Finely chop the fresh spinach and set it aside. If using frozen spinach, thaw completely and squeeze out excess moisture.
3. Mix Ingredients:
   In a large bowl, combine ground chicken, ricotta cheese, chopped spinach, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using).
4. Blend Thoroughly:
   Use clean hands or a spoon to mix until all ingredients are evenly incorporated. Be careful not to overmix, as this can make the meatballs dense.

Step 2: Shape and Bake

1. Form the Meatballs:
   Use a cookie scoop or your hands to form the mixture into 1 1/2-inch balls. Place them on the prepared baking sheet, spaced evenly.
2. Bake the Meatballs:
   Bake in the preheated oven for 20–25 minutes, or until the meatballs are golden on the outside and reach an internal temperature of 165°F (74°C).

Step 3: Heat the Marinara Sauce

1. Warm the Sauce:
   While the meatballs bake, heat the marinara sauce in a small saucepan over medium heat until it begins to simmer.
2. Enhance Flavor:
   Add a splash of olive oil, a pinch of salt, or fresh basil for an extra burst of flavor.

Step 4: Assemble and Serve

1. Combine Meatballs and Sauce:
   Once the meatballs are cooked, gently transfer them to the saucepan and toss to coat in marinara sauce.
2. Garnish and Plate:
   Sprinkle with additional Parmesan cheese and fresh basil. Serve hot over pasta, rice, or alongside crusty bread.

Serving Suggestions

• Classic Pairing: Serve over spaghetti for a comforting Italian-style dinner.
• Low-Carb Option: Pair with zucchini noodles or a simple green salad.
• Appetizer Style: Serve on toothpicks with a small bowl of marinara sauce for dipping.

Tips for Success

1. Don’t Skip the Ricotta: Ricotta adds moisture and tenderness to the meatballs, preventing them from drying out.
2. Use Fresh Spinach: Fresh spinach provides a vibrant flavor and texture, but frozen spinach can be used in a pinch.
3. Prevent Sticking: Line your baking sheet with parchment paper or spray it with non-stick spray to prevent the meatballs from sticking.
4. Check Doneness: Use a meat thermometer to ensure the meatballs reach a safe internal temperature of 165°F (74°C).

Variations

Gluten-Free Option

• Substitute the breadcrumbs with gluten-free breadcrumbs or almond flour.

Spicy Twist

• Add extra red pepper flakes or diced jalapeños to the meatball mixture for added heat.

Dairy-Free Version

• Replace ricotta and Parmesan with dairy-free alternatives or omit them entirely for a lighter version.

Herb Lovers’ Delight

• Add fresh herbs like parsley, oregano, or thyme for an herby flavor boost.

Frequently Asked Questions

Can I use ground turkey instead of chicken?

Yes, ground turkey works well and has a similar texture and flavor.

What if I don’t have ricotta cheese?

Cottage cheese blended until smooth can be a substitute, though the texture will differ slightly.

How can I make these meatballs ahead of time?

Prepare and shape the meatballs in advance, then store them in the refrigerator for up to 24 hours before baking.

Can I skip the marinara sauce?

Certainly! Serve the meatballs plain or with a light drizzle of olive oil and lemon juice for a simpler presentation.

Conclusion

Baked chicken ricotta meatballs with spinach are a wholesome and flavorful addition to your recipe collection. With tender chicken, creamy ricotta, and vibrant spinach, these meatballs are satisfying, versatile, and easy to make. Perfect for family dinners or entertaining guests, this recipe will quickly become a go-to favorite.

Yield: 6

Baked Chicken Ricotta Meatballs with Spinach Recipe

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These tender and flavorful baked chicken ricotta meatballs with spinach are a delicious twist on classic meatballs. Packed with protein, creamy ricotta, and nutrient-rich spinach, they’re perfect for weeknight dinners, meal prep, or as a crowd-pleasing appetizer. Whether served over pasta, paired with a salad, or enjoyed on their own, these meatballs are versatile, healthy, and incredibly satisfying.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• For the Meatballs
• 1 lb ground chicken
• 1/2 cup ricotta cheese
• 1/2 cup fresh spinach, finely chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (panko or Italian-style)
• 1 large egg
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For Baking
• 1–2 tablespoons olive oil
• 1 1/2 cups marinara sauce

Instructions

1. Prepare the Meatball Mixture

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, Parmesan, breadcrumbs, egg, garlic, oregano, basil, red pepper flakes (if using), salt, and pepper.
3. Mix gently until just combined. Avoid overmixing to keep the meatballs tender.

2. Shape the Meatballs

1. Use a small scoop or your hands to form the mixture into 1 1/2-inch meatballs.
2. Place the meatballs on the prepared baking sheet, spacing them evenly.

3. Bake the Meatballs

1. Drizzle the meatballs with olive oil for extra browning.
2. Bake in the preheated oven for 20–25 minutes, or until the meatballs are golden and fully cooked (internal temperature of 165°F or 74°C).

4. Add Marinara Sauce

1. While the meatballs bake, warm the marinara sauce in a large skillet or saucepan over medium heat.
2. Once the meatballs are cooked, transfer them to the sauce and gently toss to coat.

5. Serve

1. Serve the meatballs warm over pasta, zucchini noodles, or alongside crusty bread.
2. Garnish with fresh basil, additional Parmesan, or a drizzle of olive oil.

Notes

• Cheese-Stuffed: Place a small cube of mozzarella inside each meatball for a gooey surprise.
• Low-Carb: Use almond flour instead of breadcrumbs.
• Herby Boost: Add fresh parsley or dill for an extra flavor layer.