Here’s a flavorful and tender recipe for Baked Chicken Ricotta Meatballs with Spinach — light, juicy, and packed with protein and greens. These are perfect with pasta, rice, or on their own with a side salad!
🍽️ Baked Chicken Ricotta Meatballs with Spinach
🕒 Prep Time: 20 min | Cook Time: 20–25 min | Serves: 4–5
📝 Ingredients
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1 lb (450g) ground chicken
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1/2 cup ricotta cheese
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1 cup fresh spinach, finely chopped (or 1/2 cup thawed frozen spinach, squeezed dry)
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1/4 cup grated Parmesan
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1/2 cup breadcrumbs (regular or panko)
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1 egg
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2 cloves garlic, minced
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1 tsp Italian seasoning
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1/2 tsp salt
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1/4 tsp black pepper
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Optional: pinch of red pepper flakes
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Olive oil spray or a drizzle for baking
👨🍳 Instructions
1. Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix the Meatballs
In a large bowl, combine:
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Ground chicken
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Ricotta
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Chopped spinach
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Parmesan
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Breadcrumbs
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Egg
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Garlic
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Italian seasoning, salt, pepper, and red pepper flakes
Mix gently with your hands or a spoon until just combined. Don’t overmix, or the meatballs can get tough.
3. Shape & Place
Using damp hands or a cookie scoop, form 1½-inch meatballs and place them on the prepared baking sheet.
You should get about 18–20 meatballs.
4. Bake
Lightly spray or drizzle the meatballs with olive oil.
Bake for 20–25 minutes, or until cooked through (internal temp should be 165°F / 74°C) and lightly golden.
Optional: Broil for the last 2 minutes for more browning on top.
5. Serve
Serve with:
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Marinara or pesto sauce
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Over spaghetti, rice, or zucchini noodles
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With a side of roasted veggies or salad
🍴 Tips & Variations
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Swap chicken for ground turkey if desired.
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Add 1–2 tbsp chopped fresh basil or parsley for a fresh herbal flavor.
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Want them saucy? Simmer baked meatballs in marinara for 10 minutes after baking.