Description

These Baked Chicken Ricotta Meatballs with Spinach are a healthy and flavorful entrée featuring tender ground chicken blended with creamy ricotta, fresh spinach, and Parmesan cheese. Baked to golden perfection, these meatballs are a lighter twist on the classic, perfect for a family dinner served with pasta, marinara sauce, or steamed vegetables.

Ingredients

Meatball Ingredients

1 lb ground chicken
1 cup ricotta cheese
1 cup fresh spinach, finely chopped
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs (optional for binding)
1 large egg
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

For Baking and Serving

2 tbsp olive oil (for greasing or drizzling)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
Prepare the Meatball Mixture: In a large bowl, thoroughly combine the ground chicken, ricotta cheese, finely chopped spinach, grated Parmesan, optional breadcrumbs, egg, minced garlic, dried oregano, salt, and black pepper. Mix until well incorporated and evenly distributed.
Form the Meatballs: Using your hands, shape the mixture into meatballs approximately 1 to 1 ½ inches in diameter. Place each meatball onto the prepared baking sheet, spacing them evenly.
Bake the Meatballs: Lightly drizzle the meatballs with olive oil to help them brown and retain moisture. Bake in the preheated oven for 20-25 minutes until they are golden brown and reach an internal temperature of 165°F (74°C), indicating they are fully cooked.
Serve: Serve these meatballs hot with your preferred marinara sauce, atop pasta, or alongside steamed vegetables for a complete meal. Enjoy!

Notes

Using breadcrumbs is optional but helps with binding the meatballs for better texture.
Ensure the internal temperature of the meatballs reaches 165°F to guarantee they are safely cooked.
Adding fresh spinach increases the nutritional value and adds moisture and flavor.
For a crispier exterior, drizzle olive oil before baking or consider broiling for the last 2 minutes if desired.
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.