Description
These Baked Chicken Ricotta Meatballs with Spinach are a healthy and flavorful twist on traditional meatballs. Made with ground chicken, creamy ricotta cheese, fresh spinach, and aromatic herbs, they bake to perfection with a golden crust, making them a perfect appetizer or main dish for a family dinner.
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 ideal temperature before baking the meatballs.
- Combine Ingredients: In a large mixing bowl, combine ground chicken, ricotta cheese, 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 mix all the ingredients thoroughly until well incorporated, making sure the spinach and herbs are evenly distributed throughout the mixture.
- Adjust Consistency: If the mixture feels too wet to form into meatballs, gradually add breadcrumbs until the mixture holds together well.
- Form Meatballs: Shape the mixture into meatballs about 1.5 inches in diameter, yielding around 20-24 meatballs.
- Prepare Baking Sheet: Lightly grease a baking sheet with olive oil to prevent sticking and help the meatballs brown.
- Arrange Meatballs: Place the meatballs on the baking sheet, spacing them evenly with some room in between to allow heat circulation.
- Brush with Olive Oil: Lightly brush the tops of the meatballs with olive oil to encourage a golden brown crust as they bake.
- Bake: Bake the meatballs in the preheated oven for 18-20 minutes, or until they are cooked through and golden on the outside.
- Serve: Remove from the oven and let the meatballs rest for a few minutes before serving. Enjoy them as an appetizer, with pasta, or as a protein-packed main dish.
Notes
- You can omit the breadcrumbs for a gluten-free option and use almond flour instead if needed.
- Spinach can be substituted with kale or Swiss chard for a different leafy green flavor.
- These meatballs reheat well and can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Ensure meatballs reach an internal temperature of 165°F (74°C) for safety.
- For an extra crispy exterior, turn on the broiler for the last 2 minutes of baking, watching closely.
