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Baked Chicken Ricotta Meatballs with Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 71 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings (approximately 20-24 meatballs)
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Low Fat

Description

These Baked Chicken Ricotta Meatballs with Spinach are a delicious and healthy twist on traditional meatballs. Combining lean ground chicken with creamy ricotta cheese, fresh spinach, and flavorful herbs, these meatballs are baked to perfection for a tender and juicy texture. Ideal as a main dish or appetizer, they offer a nutritious meal option that’s easy to prepare and perfect for family dinners or meal prep.

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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the meatballs.
  2. Combine Ingredients: In a large mixing bowl, add the ground chicken, ricotta cheese, chopped spinach, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and black pepper.
  3. Mix Thoroughly: Use your hands or a spatula to mix all the ingredients together thoroughly until well combined.
  4. Adjust Consistency: If the mixture feels too wet to form into meatballs, gradually add breadcrumbs until the mixture firms up to a moldable consistency.
  5. Form Meatballs: Shape the mixture into meatballs about 1.5 inches in diameter, aiming for approximately 20-24 meatballs.
  6. Prepare Baking Sheet: Lightly grease a baking sheet with olive oil to prevent sticking and help with browning.
  7. Arrange Meatballs: Place the formed meatballs on the greased baking sheet, spacing them apart to allow even cooking.
  8. Oil the Meatballs: Brush the tops of the meatballs lightly with olive oil to promote a golden and crispy exterior during baking.
  9. Bake: Bake in the preheated oven for about 25 minutes or until the meatballs are cooked through and golden on the outside.

Notes

  • For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or omit them entirely.
  • Ensure the meatballs reach an internal temperature of 165°F (74°C) to be safely cooked.
  • You can add a marinara sauce to serve alongside or bake with the meatballs for added moisture and flavor.
  • Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for longer storage.

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