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
Scale
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
