Easy Baked Chicken Ricotta Meatballs with Spinach

If you’re on the lookout for a wholesome, crowd-pleasing dinner that’s both delicious and easy to prepare, these Baked Chicken Ricotta Meatballs with Spinach are exactly what you need. Combining lean ground chicken, creamy ricotta cheese, and vibrant spinach, this dish offers a perfect balance of flavors, textures, and nutrition that will delight your family and friends while keeping things simple in the kitchen.

Why You’ll Love This Recipe

• Healthy Comfort Food: These meatballs pack lean protein and greens without sacrificing flavor.
• Easy to Make: Minimal ingredients and simple steps make this recipe beginner-friendly.
• Family-Friendly: Mild flavors and tender texture suit all ages, picky eaters included.
• Meal Prep Friendly: Great for batch cooking and freezing ahead for quick meals.
• Versatile Base: Perfect on its own, with pasta, or in a cozy sandwich.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity; each ingredient plays a crucial role in bringing moistness, flavor, or nutrition. Here’s what you will need:

• Ground chicken: Provides a lean, tender protein base for the meatballs.
• Ricotta cheese: Adds creamy richness that keeps meatballs moist and soft.
• Fresh spinach: Offers vibrant color plus a boost of vitamins and minerals.
• Garlic and onions: Build the aromatic foundation for deep flavor.
• Parmesan cheese: Brings a savory, salty kick that complements ricotta beautifully.
• Breadcrumbs: Help bind ingredients while keeping the texture light.
• Egg: Acts as a natural binder to hold everything together.
• Seasonings: Salt, pepper, and Italian herbs such as oregano or basil lift the flavors perfectly.

Variations for Baked Chicken Ricotta Meatballs with Spinach

This recipe is wonderfully adaptable! Feel free to customize it to suit your taste buds, dietary needs, or ingredient availability. Here are some fun variations to try:

• Spicy Twist: Add red pepper flakes or chopped jalapeños for a subtle kick.
• Gluten-Free: Swap breadcrumbs for almond flour or gluten-free alternatives.
• Dairy-Free: Use dairy-free ricotta substitutes or replace ricotta with mashed avocado.
• Herb Variations: Experiment with fresh parsley, thyme, or rosemary instead of oregano.
• Cheese Swaps: Try mozzarella or feta instead of ricotta for different textures.

How to Make Baked Chicken Ricotta Meatballs with Spinach

Step 1: Prepare the spinach and aromatics

Start by finely chopping fresh spinach and lightly sautéing it with minced garlic and onions until fragrant and slightly wilted; this step intensifies flavor and removes excess moisture.

Step 2: Mix the meatball ingredients

In a large bowl, combine ground chicken, ricotta cheese, sautéed spinach mixture, breadcrumbs, parmesan, egg, and seasonings. Mix gently until all ingredients are evenly distributed without overworking the meat.

Step 3: Shape the meatballs

Use a spoon or small scoop to form evenly sized meatballs, about 1 to 1.5 inches in diameter, and place them on a parchment-lined baking sheet.

Step 4: Bake

Bake the meatballs in a preheated oven at 375°F (190°C) for approximately 20-25 minutes, or until they’re cooked through and lightly golden on the outside.

Step 5: Serve and enjoy

Remove from the oven and let the meatballs rest a few minutes before serving to lock in juices and enhance flavors.

Pro Tips for Making Baked Chicken Ricotta Meatballs with Spinach

• Don’t overmix: Gently combine ingredients to avoid dense meatballs.
• Use fresh spinach: It offers brighter flavor, but frozen can work if thoroughly drained.
• Chill before baking: Letting meatballs rest in the fridge for 15 minutes helps them hold shape better.
• Uniform size matters: Keeps cooking even and guarantees perfect texture every time.
• Add moisture: Ricotta is key for tender meatballs, so don’t skimp on it!

How to Serve Baked Chicken Ricotta Meatballs with Spinach

Garnishes

Freshly chopped basil or parsley, a sprinkle of grated Parmesan, and a drizzle of extra virgin olive oil add a burst of freshness and color to your plated meatballs.

Side Dishes

Pair with roasted vegetables, garlic mashed potatoes, or your favorite pasta tossed lightly in tomato sauce or olive oil for a complete, satisfying meal.

Creative Ways to Present

Use these meatballs as a hearty sandwich filling in crusty bread with marinara and mozzarella, or skewer them with veggies for tasty appetizers at your next gathering.

Make Ahead and Storage

Storing Leftovers

Keep leftover meatballs in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.

Freezing

Freeze uncooked or cooked meatballs on a baking sheet, then transfer to freezer bags; they’ll keep well for up to 3 months and thaw quickly.

Reheating

Reheat gently in the oven or on the stovetop with a splash of sauce to keep them tender and juicy without drying out.

FAQs

Can I use turkey instead of chicken for these meatballs?

Absolutely! Ground turkey works just as well and will offer a similar lean protein option with a slightly different flavor profile.

Will these meatballs be dry without frying?

Thanks to ricotta cheese and spinach’s moisture, baking keeps these meatballs tender and juicy without frying.

Can I prepare the meatballs completely ahead of time?

Yes, you can form the meatballs and refrigerate them for up to 24 hours before baking or freeze them raw for longer storage.

What can I serve besides pasta?

Try serving with quinoa, cauliflower rice, or crusty bread for a lighter option that still complements the flavors nicely.

Is this recipe kid-friendly?

Definitely! The mild flavors, soft texture, and inclusion of hidden spinach make it a hit even with picky eaters.

Final Thoughts

If you’re craving a meal that’s comforting, nutritious, and so simple to prepare, you can’t go wrong with Baked Chicken Ricotta Meatballs with Spinach. They bring together fresh ingredients and wholesome flavors in a dish that everyone at your table will love. Give this recipe a try and watch it become your new favorite weeknight go-to!

Print