Get ready to meet your new dinner obsession: Baked Chicken Ricotta Meatballs with Spinach. These little flavor-packed gems bring together the juiciness of ground chicken, creamy ricotta, and the pop of fresh spinach for a meatball that’s downright irresistible. They’re tender (thanks to ricotta), herby, and lend themselves beautifully to all sorts of mealtime creativity. Whether you’re looking for a crowd-pleasing appetizer, a quick protein boost, or a cozy Italian-inspired dinner, this dish can truly do it all.
Ingredients You’ll Need
Gathering just a handful of staple ingredients is all it takes to make Baked Chicken Ricotta Meatballs with Spinach shine. Each one brings something special—juiciness, creaminess, color, and a hint of classic Italian flavor that makes these meatballs truly memorable.
- Ground chicken: Lean and mild, this soaks up the flavors of the cheese and herbs for extra-tender meatballs.
- Ricotta cheese: Adds lushness and moisture, ensuring every bite is meltingly soft.
- Fresh spinach, finely chopped: Delivers color, nutrition, and a fresh green flavor—plus it’s a great way to sneak in veggies!
- Grated Parmesan cheese: For a salty, nutty punch that melds right into the mix, don’t skip this Italian essential.
- Breadcrumbs: They give structure without heaviness, locking in all the juices.
- Large egg: Acts as a binder for easy shaping and cohesive meatballs.
- Garlic, minced: Fresh garlic wakes everything up with a savory, aromatic kick.
- Dried oregano: This classic herb adds woodsy, authentic Italian notes in every bite.
- Salt: Just enough to bring all the savory elements into harmony.
- Black pepper: A touch of heat, rounding out the flavors.
- Olive oil (for greasing or brushing): Encourages beautiful browning and a subtle richness.
How to Make Baked Chicken Ricotta Meatballs with Spinach
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 400°F so it’s piping hot and ready for action. Line a baking sheet with parchment paper for easy cleanup, or give it a light brush with olive oil. This ensures your Baked Chicken Ricotta Meatballs with Spinach won’t stick and will get nicely golden on the bottom.
Step 2: Mix the Meatball Mixture
Grab a large mixing bowl and add the ground chicken, ricotta cheese, chopped spinach, Parmesan, breadcrumbs, egg, minced garlic, oregano, salt, and pepper. Gently mix it all together—with your hands or a spatula—until just combined. Overmixing can make meatballs tough, so keep it light and airy for the best texture.
Step 3: Shape the Meatballs
Using a cookie scoop or your hands, form the mixture into meatballs about 1½ inches in diameter. Arrange them on your prepared baking sheet, spacing them out just a bit. A little tip: dampen your hands with water first to prevent the mixture from sticking.
Step 4: Brush and Bake
Lightly brush the tops of each meatball with a little olive oil. This helps them turn a lovely golden brown as they bake. Slide the tray into your preheated oven and bake for 20–25 minutes, until the meatballs are cooked through and beautifully golden (the internal temperature should read 165°F).
Step 5: Serve and Enjoy
Once out of the oven, let them rest for a few minutes—then serve up your Baked Chicken Ricotta Meatballs with Spinach hot and fresh! Whether you dunk them in marinara, pile them on pasta, or snack on them straight from the tray, they’re pure comfort.
How to Serve Baked Chicken Ricotta Meatballs with Spinach
Garnishes
There’s nothing like a handful of fresh basil or parsley scattered on top of these meatballs. A sprinkle of extra Parmesan or a drizzle of good olive oil will take your Baked Chicken Ricotta Meatballs with Spinach to the next level and make them look as good as they taste.
Side Dishes
Pair these meatballs with spaghetti tossed in your favorite sauce, creamy polenta, or piles of garlicky sautéed greens. For a lighter option, serve alongside a zingy arugula salad or roasted veggies—they truly play well with almost anything!
Creative Ways to Present
Take entertaining up a notch by styling these meatballs on mini skewers with cherry tomatoes and mozzarella, or tuck them into slider buns for a fun party bite. They’re even fabulous nestled into a grain bowl with quinoa, roasted veggies, and a swirl of herbed yogurt.
Make Ahead and Storage
Storing Leftovers
Store any leftover Baked Chicken Ricotta Meatballs with Spinach in an airtight container in the refrigerator for up to 4 days. They reheat beautifully and make for quick, delicious lunches or snacks throughout the week.
Freezing
These meatballs are perfect for freezing! Once baked, let them cool completely, then arrange on a tray and freeze until solid before transferring to a freezer-safe bag or container. They’ll keep for up to 3 months—just pull out what you need, when you need them.
Reheating
To reheat, pop them in a 350°F oven until warmed through (about 10 minutes), or microwave on medium power in short bursts. From frozen, let them thaw in the fridge overnight or reheat straight from the freezer with a little extra time.
FAQs
Can I use turkey instead of chicken?
Absolutely! Ground turkey works just as well in this recipe and the flavors will be just as delicious. Just be sure to use ground turkey that’s not too lean for the best results.
Is it possible to make these meatballs gluten-free?
Yes—swap in your favorite gluten-free breadcrumbs or use almond flour instead. The meatballs will still hold together beautifully and taste amazing.
Can I use frozen spinach?
Definitely. If you use frozen spinach, thaw it first and squeeze out as much water as possible before adding to the mix. This keeps your Baked Chicken Ricotta Meatballs with Spinach from becoming soggy.
What’s the best way to keep them moist?
Ricotta cheese does a lot of the heavy lifting to keep these meatballs tender and juicy. Be careful not to overbake, and avoid overmixing the meat mixture so they stay light and soft.
Can I make these ahead for meal prep?
Yes! Baked Chicken Ricotta Meatballs with Spinach are ideal for meal prepping. Bake a batch, then portion them out for easy meals all week—or freeze for later.
Final Thoughts
If you haven’t tried Baked Chicken Ricotta Meatballs with Spinach yet, this is your sign to make them for your next meal. They’re easy, wholesome, and bursting with flavor—you’ll want seconds (and probably thirds). Don’t be surprised if this recipe becomes your new weeknight favorite!
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Baked Chicken Ricotta Meatballs with Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 18–20 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Non-Vegetarian
Description
These Baked Chicken Ricotta Meatballs with Spinach are a flavorful twist on classic meatballs, combining ground chicken with creamy ricotta cheese and nutritious spinach. Perfect for a satisfying meal or a delicious appetizer.
Ingredients
Meatballs:
- 1 pound ground chicken
- 1/2 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/3 cup grated Parmesan cheese
- 1/3 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for greasing or brushing)
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease with olive oil.
- Mix Ingredients: In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and pepper. Mix gently until just combined—do not overmix.
- Form Meatballs: Using a cookie scoop or your hands, form the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet. Lightly brush the tops with olive oil.
- Bake: Bake for 20–25 minutes until the meatballs are cooked through and golden on top. Ensure the internal temperature reaches 165°F.
- Serve: Serve warm with marinara sauce, pasta, or enjoy on their own as a protein-packed option.
Notes
- You can use frozen chopped spinach—just thaw and squeeze out excess water before adding.
- For a gluten-free option, use almond flour or gluten-free breadcrumbs.
- Meatballs can be frozen after baking for up to 3 months.
Nutrition
- Serving Size: 3 meatballs
- Calories: 220
- Sugar: 1g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg
