Print

Baked Chicken Ricotta Meatballs with Spinach

Baked Chicken Ricotta Meatballs with Spinach
Print Recipe

Baked Chicken Ricotta Meatballs with Spinach combine lean ground chicken, creamy ricotta, and fresh spinach to create a healthy, tender, and flavorful dish that’s easy to prepare and perfect for families. These moist meatballs are baked to perfection, offering a comforting, nutritious meal that can be served on its own, with pasta, or in sandwiches.

Ingredients

Scale

Meatball Base

  • 1 lb ground chicken
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, finely chopped
  • 1/4 cup breadcrumbs (use almond flour or gluten-free breadcrumbs for gluten-free version)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg

Aromatics & Seasonings

  • 2 cloves garlic, minced
  • 1/2 cup onion, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian herbs (oregano and/or basil)

Instructions

  1. Prepare the spinach and aromatics: Finely chop the fresh spinach and lightly sauté it with minced garlic and onions in a pan until fragrant and slightly wilted to intensify flavor and reduce moisture.
  2. Mix the meatball ingredients: In a large bowl, gently combine ground chicken, ricotta cheese, the sautéed spinach mixture, breadcrumbs, Parmesan cheese, egg, salt, pepper, and Italian herbs. Mix until evenly distributed without overworking to keep the meatballs tender.
  3. Shape the meatballs: Using a spoon or small scoop, form evenly sized meatballs about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper, ensuring they are evenly spaced.
  4. Bake: Preheat the oven to 375°F (190°C). Bake the meatballs for 20-25 minutes or until fully cooked through and slightly golden on the outside.
  5. Serve and enjoy: Remove the meatballs from the oven and let them rest for a few minutes to lock in juices before serving. Garnish with fresh basil or parsley and a sprinkle of Parmesan if desired.

Notes

  • Don’t overmix the meatball mixture to avoid dense, tough meatballs.
  • Use fresh spinach for brighter flavor; if using frozen, ensure it’s thoroughly drained.
  • Chill the shaped meatballs in the fridge for 15 minutes before baking to help them maintain their shape.
  • Make sure meatballs are uniform in size for even cooking.
  • Ricotta cheese adds essential moisture for tender meatballs—do not skip or reduce substantially.

Nutrition

Keywords: baked chicken meatballs, ricotta meatballs, spinach meatballs, healthy meatballs, gluten-free meatballs, easy dinner recipe, family-friendly meatballs

Find it online: https://ninagourmet.com/baked-chicken-ricotta-meatballs-with-spinach/