Creamy Baked Chicken Ricotta Meatballs with Spinach Recipe

Tucked within this delectable baked chicken ricotta meatballs recipe lies a culinary adventure that will spark your kitchen creativity.

Soft, herby nuggets packed with protein promise a wholesome meal that feels indulgent yet nutritious.

Ricotta brings unexpected creaminess to these tender morsels, creating a texture that melts in your mouth.

Mediterranean-inspired ingredients dance together, weaving magic into each carefully crafted bite.

Spinach adds vibrant green color and subtle earthiness, elevating these meatballs beyond ordinary expectations.

Home cooks who love experimenting with classic dishes will adore this innovative twist on traditional comfort food.

Lean protein and fresh herbs make this recipe a smart choice for health-conscious eaters seeking maximum flavor.

Why Baked Chicken Ricotta Meatballs With Spinach Are A Healthy Choice

• Whip Up Quickly: These meatballs come together in under 30 minutes, making them perfect for busy weeknight dinners when time is tight.
• Boost Nutrition Effortlessly: Packed with protein from chicken, ricotta, and spinach, these meatballs deliver a powerhouse of nutrients in every single bite, helping families eat healthier without sacrificing flavor.
• Customize with Ease: The recipe offers flexible ingredients, allowing home cooks to swap herbs, adjust seasonings, or add personal touches that suit individual taste preferences and pantry availability.
• Stress-Free Cooking Method: Baking instead of frying means less mess, minimal hands-on time, and a healthier cooking approach that doesn't compromise on taste or texture of the meatballs.

What You’ll Need For Baked Chicken Ricotta Meatballs With Spinach

Main Ingredients:

• Ground Chicken: Lean protein base for the meatballs, perfect for a lighter dish.
• Ricotta Cheese: Adds moisture and creamy texture to keep meatballs tender.

• Breadcrumbs: Helps bind the meatballs and provides a light, crispy texture.
• Egg: Acts as a natural binder to hold the meatballs together.
• Parmesan Cheese: Brings a sharp, salty flavor to enhance overall taste.

• Spinach: Adds nutritional value and vibrant green color to the meatballs.
• Garlic: Provides a classic, aromatic flavor profile.
• Oregano: Introduces a classic Mediterranean herb note.
• Salt and Pepper: Essential for balancing and enhancing the overall flavor.

• Fresh Herbs: Can add extra freshness and complexity to the meatball flavor.

How To Make Baked Chicken Ricotta Meatballs With Spinach Easily

Step 1: Prepare the Oven

Crank up your oven to a toasty 400°F (200°C). Grab a baking sheet and line it with parchment paper. Give the paper a quick spritz of olive oil to prevent any sticky situations.

Step 2: Create the Meatball Magic

• Ground chicken
• Creamy ricotta cheese
• Fresh spinach
• Grated Parmesan
• Breadcrumbs
• Egg
• Minced garlic
• Dried oregano
• Salt
• Freshly ground black pepper
• Optional fresh herbs (like basil or parsley)

Gently mix everything together. The key is to combine just until the ingredients are friends – don’t beat them into submission!

Step 3: Shape Your Culinary Treasures

Grab a cookie scoop or spoon to create perfectly sized meatballs. Aim for about 1½-inch spheres of deliciousness. Arrange them on the prepared baking sheet, giving each meatball some breathing room. You’ll likely end up with 18-20 mouthwatering morsels.

Step 4: Bake to Perfection

Give the meatball tops a light olive oil spray for extra golden goodness. Slide the baking sheet into the preheated oven and bake for 20-22 minutes. You’re looking for a beautiful golden exterior and an internal temperature of 165°F, ensuring they’re cooked through and safe to devour.

Tips To Get Baked Chicken Ricotta Meatballs With Spinach Just Right

• Prevent Tough Meatballs: Mix ingredients gently and avoid overworking the mixture to keep chicken meatballs tender and juicy.
• Boost Flavor Punch: Add fresh herbs like basil or parsley to enhance the overall taste profile and introduce vibrant, fresh notes.
• Perfect Size Matters: Use a cookie scoop for uniform meatballs that cook evenly and look professionally prepared.
• Moisture Magic: Include ricotta cheese to maintain moisture and create a lighter, softer texture in your chicken meatballs.
• Quick Dietary Swap: Replace breadcrumbs with almond flour for a gluten-free version that's equally delicious and crispy.

Storage Ideas For Baked Chicken Ricotta Meatballs With Spinach

• Refrigerate leftover meatballs in an airtight container for up to 4 days.
• Cool completely before storing to prevent moisture buildup.
• Seal tightly with a lid or plastic wrap to maintain freshness and prevent odors from spreading.
• Freeze extra meatballs in a freezer-safe container or freezer bag for maximum 3 months.
• Separate layers with parchment paper to prevent sticking.
• Thaw overnight in the refrigerator before reheating.
• Warm gently in the microwave or oven at 350F for 8-10 minutes, ensuring they reach an internal temperature of 165F.
• Avoid repeated reheating to preserve texture and flavor.
• When ready to enjoy, add a splash of marinara sauce or broth to keep meatballs moist during reheating.

Tasty Matches With Baked Chicken Ricotta Meatballs With Spinach

• Pair with Crisp Salad Greens: Toss a light arugula or mixed green salad with lemon vinaigrette to complement the rich, creamy texture of the chicken ricotta meatballs.
• Match with Herbed Focaccia Bread: Serve warm, crusty focaccia brushed with olive oil and sprinkled with fresh herbs to soak up the delicious meatball juices.
• Elevate with Bright White Wine: Choose a crisp Pinot Grigio or Sauvignon Blanc that cuts through the meatballs' richness and enhances their delicate herbal notes.
• Drizzle with Marinara Sauce: Create a classic Italian-style experience by serving the meatballs with a zesty homemade or high-quality store-bought marinara sauce for dipping.

Baked Chicken Ricotta Meatballs With Spinach Recipe Variations

• Zesty Mediterranean Mix: Swap oregano for fresh mint, add crumbled feta cheese, and mix in diced sun-dried tomatoes for a Greek-inspired flavor profile.
• Spicy Jalapeño Kick: Incorporate finely chopped jalapeños, swap Parmesan for pepper jack cheese, and sprinkle red pepper flakes for a fiery twist.
• Low-Carb Herb Garden: Replace breadcrumbs with almond flour, double the fresh herbs like parsley and basil, and serve over cauliflower rice for a lighter option.
• Italian Fusion Fusion: Blend in some ricotta, chopped pancetta, and Italian seasoning, then top with marinara sauce and extra Parmesan before serving for a classic Italian feel.

FAQs About Baked Chicken Ricotta Meatballs With Spinach

• Are ricotta meatballs healthier than traditional beef meatballs?

Ricotta meatballs are lighter and leaner since ground chicken has less fat compared to beef. The added ricotta cheese also provides extra protein and keeps the meatballs super moist and tender.

• Can I use frozen spinach instead of fresh?

Yes, absolutely! If using frozen spinach, make sure to thaw it completely and squeeze out all excess moisture before mixing into the meatball mixture. This prevents the meatballs from becoming soggy and helps maintain the right texture.

• What if I don't have breadcrumbs?

You can substitute breadcrumbs with crushed crackers, panko, or even rolled oats. The key is using a dry ingredient that helps bind the meatballs and provides structure. Each option will slightly change the texture, but they’ll still work perfectly.

• Is this recipe good for meal prep?

Definitely! These meatballs are excellent for meal prepping. You can make a big batch, cool them completely, and store in the refrigerator for 34 days or freeze for up to a month. They reheat wonderfully and maintain their delicious flavor and texture.

Baked Chicken Ricotta Meatballs With Spinach Recipe

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4.5 from 8 reviews

• Total Time: 37 minutes
• Yield: 4 1x

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Description

Succulent chicken ricotta meatballs with spinach elevate home cooking to an Italian-inspired culinary experience. Tender herb-infused spheres nestled in rich sauce promise comfort and delightful flavors that will satisfy hungry diners.

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Ingredients

Scale 1x2x3x

Protein and Dairy:

• 1 lb (454 grams) ground chicken
• ½ cup (120 grams) ricotta cheese
• ½ cup (50 grams) grated Parmesan cheese
• 1 egg

Vegetables and Herbs:

• 1 cup (30 grams) fresh spinach, finely chopped (or ½ cup (60 grams) thawed frozen spinach, squeezed dry)
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley or basil, chopped (optional)

Dry Ingredients and Seasonings:

• ⅓ cup (40 grams) plain breadcrumbs
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Olive oil spray (for baking)

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Instructions

1. Prepare the oven environment by heating to 400F (200C) and creating a non-stick surface with parchment paper lightly coated in olive oil spray.
2. In a spacious mixing vessel, gently combine ground chicken with ricotta, finely chopped spinach, grated Parmesan, breadcrumbs, whisked egg, minced garlic, dried oregano, seasoning, and optional herbs. Mix with a delicate touch, avoiding excessive manipulation to maintain tender texture.
3. Craft uniform spherical portions using a cookie scoop or spoon, generating approximately 18-20 consistent meatballs. Arrange these delicate orbs evenly across the prepared baking sheet, ensuring adequate spacing for even heat circulation.
4. Delicately mist the meatball surfaces with additional olive oil spray to enhance golden browning and moisture retention.
5. Transfer the baking sheet to the preheated oven, allowing the meatballs to transform for 20-22 minutes. Monitor until they develop a beautiful golden exterior and reach a safe internal temperature of 165F, guaranteeing thorough cooking and succulent protein integrity.

Notes

• Prevent Dense Texture by gently mixing ingredients, using a light touch to keep meatballs tender and fluffy without compressing the mixture too much.
• Customize Protein Options by substituting ground chicken with turkey or lean ground beef for varied flavor profiles and dietary preferences.
• Enhance Moisture by adding a splash of milk or water if the mixture seems too dry, ensuring juicy and succulent meatballs that won’t crumble during baking.
• Boost Nutrition by incorporating extra vegetables like finely grated zucchini or carrot, which blend seamlessly and increase the dish’s nutrient density without altering the taste significantly.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 290
• Sugar: 1 g
• Sodium: 380 mg
• Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 27 g
• Cholesterol: 85 mg