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
Scale
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.
