If you are craving a dish that’s comforting, packed with flavor, and surprisingly wholesome, then the Baked Chicken Ricotta Meatballs with Spinach Recipe is your new go-to. These meatballs bring together tender ground chicken, creamy ricotta, and the vibrant freshness of spinach into perfect little bites that bake up golden and juicy. It’s a wonderfully balanced dish that feels indulgent yet light, and it’s a joy to prepare whether for a weeknight dinner or a cozy weekend meal with friends. Once you make these, they’re sure to become a favorite in your kitchen rotation.
Ingredients You’ll Need
Nothing too fancy here, just simple, wholesome ingredients that come together to create a dish bursting with flavor and texture. Each element plays its part, from the creamy ricotta giving moisture and richness to the fresh spinach adding a subtle earthiness and gorgeous color. Together, they transform basic chicken meatballs into something truly special.
- 1 pound ground chicken: The lean protein base that keeps the meatballs tender and light.
- 1 cup ricotta cheese: Adds creamy moisture and a delicate tang to the mixture.
- 2 cups fresh spinach (finely chopped): Offers a fresh, nutrient-packed boost and lovely green flecks throughout.
- 1/2 cup grated Parmesan cheese: Brings salty, nutty depth enhancing the savory profile.
- 1 large egg: Acts as the binder, helping everything hold together beautifully.
- 2 cloves garlic (minced): Provides a warm, aromatic punch.
- 1 teaspoon dried oregano: Infuses herbaceous notes that complement the chicken perfectly.
- 1 teaspoon dried basil: Adds a sweet, slightly peppery flavor enhancement.
- 1/2 teaspoon salt: Essential to amplify all the flavors.
- 1/4 teaspoon black pepper: Adds just a hint of sharpness.
- 1/4 cup breadcrumbs (optional): Useful to achieve the perfect texture if the mixture feels too wet.
- 2 tablespoons olive oil: For greasing the pan and brushing the meatballs to get that gorgeous golden finish.
How to Make Baked Chicken Ricotta Meatballs with Spinach Recipe
Step 1: Preheat and Prepare
First, preheat your oven to 400°F (200°C). This high heat helps develop a golden crust while keeping the inside juicy and tender, setting the stage for perfectly cooked meatballs.
Step 2: Combine Ingredients
In a large mixing bowl, toss together the ground chicken, ricotta cheese, finely chopped spinach, Parmesan, egg, minced garlic, dried oregano, dried basil, salt, and pepper. This is where the magic begins—the ricotta and spinach add moisture and flavor, while the Parmesan and herbs bring layers of savory goodness.
Step 3: Mix Thoroughly
Using your hands or a sturdy spatula, mix everything together well until the ingredients are evenly distributed. Don’t be shy about getting your hands in there; it helps combine the ingredients better than a spoon ever could.
Step 4: Adjust the Texture
If the mixture feels too wet and isn’t holding together when you try to form meatballs, gradually add breadcrumbs until you reach a firmer consistency. This optional step ensures the meatballs hold their shape beautifully during baking without drying out.
Step 5: Shape the Meatballs
Now it’s time for the fun part—roll the mixture into balls about 1.5 inches in diameter. This size ensures quick, even cooking. You should end up with about 20 to 24 meatballs, perfect for sharing or enjoying over a few meals.
Step 6: Prepare the Baking Sheet
Lightly grease a baking sheet with olive oil to prevent sticking and help the meatballs brown nicely. This step makes a big difference in texture and ease of cleanup.
Step 7: Arrange Meatballs and Brush with Olive Oil
Place your meatballs on the greased baking sheet, leaving a bit of space between each so the heat can circulate freely, allowing them to brown evenly. Before popping them into the oven, brush the tops lightly with olive oil for a beautiful golden finish and extra flavor.
Step 8: Bake to Perfection
Bake the meatballs at 400°F (200°C) for approximately 25 minutes, or until they are cooked through and golden brown on top. The baking ensures they stay juicy without added fat or fuss.
How to Serve Baked Chicken Ricotta Meatballs with Spinach Recipe
Garnishes
These meatballs shine when topped with fresh garnishes like a sprinkle of chopped fresh parsley or basil. A light dusting of extra Parmesan or a drizzle of tomato sauce can also add that extra touch of color and flavor that makes each bite even more delightful.
Side Dishes
Pairing these meatballs with simple sides like a crisp green salad, garlic roasted vegetables, or creamy polenta makes for a well-rounded meal. They also go wonderfully with pasta or cascading over your favorite spaghetti squash for a low-carb option.
Creative Ways to Present
Get creative by placing meatballs on toasted baguette slices with a dollop of marinara and melted mozzarella to serve as delicious appetizers. Alternatively, stuff them into pita pockets with tzatziki and crunchy veggies to mix things up at lunch or brunch.
Make Ahead and Storage
Storing Leftovers
The Baked Chicken Ricotta Meatballs with Spinach Recipe keeps beautifully in the refrigerator for up to 3 days. Store leftovers in an airtight container to maintain moisture and freshness, making for a quick and satisfying meal later on.
Freezing
If you want to prepare ahead, these meatballs freeze like a charm. Lay them out on a baking sheet to freeze individually before transferring to a freezer-safe container or bag. This way, they don’t stick together and can be easily reheated one or many at a time.
Reheating
Reheat frozen or refrigerated meatballs in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Microwaving works too but can sometimes cause dryness, so the oven is preferred for maintaining their juicy texture.
FAQs
Can I use turkey instead of chicken in this recipe?
Absolutely! Ground turkey is a great substitute and works similarly well, offering a mild flavor that pairs perfectly with the ricotta and spinach.
Do I have to use breadcrumbs?
Breadcrumbs are optional. They help bind the mixture if it’s too wet, but you can leave them out for a gluten-free version or if your mixture feels firm enough to hold together.
Can I prepare these meatballs in advance?
Yes, you can assemble the meatballs ahead of time and store them uncooked in the fridge for up to a day, or freeze them raw and bake directly from frozen when needed.
What can I serve with these meatballs for a low-carb meal?
Try serving them with roasted vegetables, zucchini noodles, or cauliflower rice to keep the meal light and carb-conscious.
Are these meatballs kid-friendly?
Definitely! The mild seasoning and creamy texture make them a hit with kids, and the hidden spinach is a sneaky way to add some greens to their diet.
Final Thoughts
There’s something truly comforting about the Baked Chicken Ricotta Meatballs with Spinach Recipe that keeps everyone coming back for more. They are simple to make, packed with nutritious ingredients, and versatile enough to enjoy in so many different ways. I can’t wait for you to try them and see how easily they can become a staple dish in your home. Once you do, I’m confident they’ll be on your favorites list for good!
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Baked Chicken Ricotta Meatballs with Spinach Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings (20-24 meatballs)
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
These Baked Chicken Ricotta Meatballs with Spinach are a healthy and flavorful twist on classic meatballs. Combining lean ground chicken with creamy ricotta cheese and nutrient-rich spinach, these meatballs are seasoned with Italian herbs and baked to golden perfection. Perfect as a main dish paired with pasta or as a tasty appetizer, they offer a moist texture and delicious savory profile with minimal effort.
Ingredients
Meatball Mixture
- 1 pound ground chicken
- 1 cup ricotta cheese
- 2 cups fresh spinach, finely chopped
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs (optional, for binding)
For Baking
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature by the time the meatballs are ready to bake.
- Combine Ingredients: In a large mixing bowl, add ground chicken, ricotta cheese, finely chopped spinach, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and black pepper.
- Mix Thoroughly: Use your hands or a spatula to blend all ingredients evenly until they are well combined, distributing spinach and herbs throughout the mixture.
- Adjust Consistency: If the mixture feels too wet and doesn’t hold together easily, gradually add breadcrumbs, mixing lightly after each addition until you can form firm meatballs.
- Form Meatballs: Shape the mixture into 1.5-inch diameter meatballs. You should get about 20 to 24 meatballs from this batch.
- Prepare Baking Sheet: Lightly grease a baking sheet with olive oil to prevent sticking and promote browning.
- Arrange Meatballs: Place the formed meatballs evenly on the baking sheet, making sure to leave space between each one for even cooking.
- Brush with Olive Oil: Lightly brush the tops of the meatballs with olive oil. This helps create a beautiful golden finish as they bake.
- Bake: Bake in the preheated oven for 25 minutes or until the meatballs are cooked through and golden brown on the outside.
- Serve: Once baked, let the meatballs rest for a few minutes before serving. Enjoy them with your favorite sauce or as a standalone dish.
Notes
- Adding breadcrumbs helps bind the meatballs but can be omitted for a lower-carb version.
- You can substitute fresh spinach with frozen, just be sure to thaw and drain excess liquid.
- These meatballs reheat well and can be stored in the refrigerator for up to 3 days.
- For extra flavor, serve with marinara sauce or a sprinkle of fresh herbs.
- Use a meat thermometer to ensure chicken meatballs reach an internal temperature of 165°F (74°C) for food safety.
