Baked Chicken Ricotta Meatballs with Spinach
If you’re looking for a dish that’s both light and indulgent, these Baked Chicken Ricotta Meatballs with Spinach are a must-try! They’re packed with flavor, easy to make, and versatile enough to serve as an appetizer, main course, or even in sandwiches or pasta dishes. Here’s everything you need to know to make this crowd-pleasing recipe.
Why You’ll Love This Recipe
- Light and Healthy: Made with lean ground chicken and baked instead of fried, these meatballs are a guilt-free option.
- Creamy and Flavorful: Ricotta cheese adds richness and keeps the meatballs moist and tender.
- Packed with Veggies: Fresh spinach boosts the nutritional value and adds a vibrant pop of color.
- Versatile: Perfect as an appetizer, main course, or even in sandwiches or pasta dishes.
- Crowd-Pleasing: Loved by kids, adults, and guests alike!
Ingredients You’ll Need
For the Meatballs:
- 1 lb (450 g) ground chicken (or turkey for a lighter option)
- 1/2 cup (120 g) ricotta cheese
- 1 cup (30 g) fresh spinach, finely chopped
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg
- 1/2 cup (50 g) breadcrumbs (use gluten-free if needed)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon olive oil (optional, for brushing)
For Serving:
- Marinara sauce (homemade or store-bought)
- Cooked pasta, zucchini noodles, or crusty bread (optional, for serving)
- Fresh basil, chopped (for garnish)
Step-by-Step Instructions
Step 1: Preheat Your Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it for easy cleanup.
Step 2: Prepare the Meatball Mixture
- In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, Parmesan cheese, egg, breadcrumbs, minced garlic, oregano, salt, and pepper.
- Mix gently with your hands or a spoon until just combined. Avoid overmixing to keep the meatballs tender.
Step 3: Shape the Meatballs
- Scoop about 1–2 tablespoons of the mixture per meatball and roll it into a ball using your hands.
- Place the shaped meatballs on the prepared baking sheet, spacing them evenly apart.
Step 4: Bake the Meatballs
- Lightly brush the tops of the meatballs with olive oil (optional, for extra browning).
- Bake in the preheated oven for 18–20 minutes, or until the meatballs are cooked through and golden brown. The internal temperature should reach 165°F (75°C) when measured with a meat thermometer.
Step 5: Serve and Enjoy
- Serve the baked meatballs warm with marinara sauce on the side for dipping, or toss them in the sauce for a saucy twist.
- Garnish with fresh basil before serving. Pair with cooked pasta, zucchini noodles, or crusty bread for a complete meal.
Why This Recipe Works So Well
- Ricotta Cheese: Keeps the meatballs moist and tender while adding a creamy texture.
- Spinach: Adds freshness, nutrients, and a pop of color.
- Baking: Makes the meatballs healthier than traditional fried versions.
- Flavor Combo: The garlic, oregano, and Parmesan create a savory base that’s irresistible.
Variations to Try
- Add Herbs: Stir in fresh parsley, basil, or thyme for an aromatic touch.
- Spice It Up: Add red pepper flakes or a dash of cayenne for a fiery kick.
- Gluten-Free Option: Use gluten-free breadcrumbs to make this recipe suitable for dietary restrictions.
- Swap Proteins: Replace ground chicken with turkey, beef, or pork for a different flavor profile.
- Cheese-Stuffed Meatballs: Add a small cube of mozzarella cheese to the center of each meatball before baking for a gooey surprise.
Tips for Success
- Don’t Overmix: Overmixing the meatball mixture can make them dense—mix just until combined.
- Use Fresh Spinach: Fresh spinach wilts beautifully into the mixture, but you can use frozen spinach if you thaw and squeeze out excess moisture first.
- Check for Doneness: Use a meat thermometer to ensure the meatballs reach an internal temperature of 165°F (75°C).
- Save Leftovers: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Make Ahead: Prepare the meatball mixture ahead of time and refrigerate for up to 24 hours before shaping and baking.
Serving Suggestions
- Pasta Night: Toss the meatballs in marinara sauce and serve over spaghetti, penne, or zucchini noodles.
- Sub Sandwiches: Stuff the meatballs into hoagie rolls with marinara and melted mozzarella for a hearty sandwich.
- Appetizer Platter: Serve the meatballs as bite-sized appetizers with toothpicks and a side of marinara for dipping.
- Salad Topper: Place the meatballs on a bed of mixed greens with cherry tomatoes, cucumbers, and balsamic dressing for a protein-packed salad.
- Meal Prep: Divide the meatballs into portions and pair with roasted veggies or quinoa for an easy weekday lunch.
Final Thoughts
With their tender texture, creamy interior, and vibrant spinach flecks, Baked Chicken Ricotta Meatballs with Spinach are a dish worth making again and again. Whether you’re craving a quick weeknight dinner, hosting a gathering, or looking for a unique meal prep idea, this recipe delivers big on taste and satisfaction.
So, the next time you’re in the mood for something wholesome, flavorful, and utterly delicious, give these meatballs a try. Trust us—they’re quick, easy, and absolutely divine!
Have you tried this recipe yet? Share your thoughts, tips, and variations in the comments below. Happy cooking! 🍳🍗🧀✨