There’s something incredibly satisfying about a dish that balances comfort with freshness, and these Baked Chicken Ricotta Meatballs with Spinach do exactly that. They’re light, juicy, and packed with flavor — perfect for a wholesome weeknight dinner or a cozy weekend meal. The creamy ricotta keeps the meatballs tender and moist, while the spinach adds a touch of color and nutrition. I’ve made this recipe several times, and each time it amazes me how easily it comes together with simple ingredients. Whether you serve them over pasta, with a side of roasted vegetables, or tucked into a sandwich roll, these meatballs are bound to become a household favorite.
Why You’ll Love This Recipe
These baked chicken ricotta meatballs are a healthy alternative to traditional beef or pork versions, yet they don’t compromise on flavor. The ricotta cheese gives them a luscious texture, while baking instead of frying keeps things lighter. Plus, they’re incredibly versatile — you can toss them in marinara sauce, serve them over spaghetti squash, or enjoy them on their own as a high-protein snack.
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Baked Chicken Ricotta Meatballs with Spinach
- Total Time: 40 mins
- Yield: 4 servings (about 16 meatballs)
- Diet: Low Fat
Description
These Baked Chicken Ricotta Meatballs with Spinach are tender, flavorful, and packed with protein. The combination of lean ground chicken, creamy ricotta, and fresh spinach creates a moist and nutritious dish perfect for weeknight dinners or meal prep.
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for greasing)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease with olive oil.
- In a large bowl, combine ground chicken, ricotta cheese, chopped spinach, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper.
- Mix gently until all ingredients are evenly incorporated. Do not overmix.
- Form the mixture into 1 1/2-inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake for 20–25 minutes, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- For extra flavor, serve with marinara sauce or over pasta.
- These meatballs can be made ahead and frozen for up to 2 months.
- Use part-skim ricotta for a lighter version.
- Ensure spinach is well-drained to prevent excess moisture.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground chicken
The base of these meatballs, ground chicken provides a lean source of protein while keeping the flavor mild and adaptable.
Ricotta cheese
This is the secret ingredient for soft, tender meatballs. The ricotta adds creaminess and moisture that prevents dryness — I tried this once with part-skim ricotta and it worked perfectly.
Fresh spinach
Chopped spinach adds vibrant color, extra nutrients, and a subtle earthiness. You can use fresh or frozen spinach (just make sure to squeeze out the excess moisture).
Garlic
Fresh minced garlic enhances the overall depth of flavor. It pairs beautifully with both the chicken and spinach.
Parmesan cheese
A small amount of finely grated Parmesan adds a savory, nutty taste that balances the mild chicken and creamy ricotta.
Breadcrumbs
Breadcrumbs help bind the ingredients together and give the meatballs a tender texture. You can use regular or panko breadcrumbs for a lighter result.
Egg
The egg works as a binder, ensuring the meatballs hold their shape while baking.
Italian seasoning
A blend of herbs like basil, oregano, and thyme enhances the Mediterranean-inspired flavors.
Salt and black pepper
Essential seasonings that bring everything together.
Olive oil
Used to lightly coat the meatballs before baking for a golden finish.
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the mixture: In a large bowl, combine ground chicken, ricotta cheese, chopped spinach, minced garlic, Parmesan cheese, breadcrumbs, egg, and Italian seasoning. Season generously with salt and pepper.
- Mix until combined: Use your hands or a spoon to mix just until everything is incorporated — don’t overmix, as this can make the meatballs tough.
- Shape the meatballs: Roll the mixture into evenly sized balls, about 1½ inches each, and arrange them on the prepared baking sheet.
- Drizzle with olive oil or brush lightly to help them brown evenly.
- Bake for 20–25 minutes or until the meatballs are golden and cooked through (internal temperature should reach 165°F or 74°C).
- Serve warm with your favorite sauce, pasta, or side dish.
Equipment needed
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Spatula or tongs
- Meat thermometer
Servings and timing
This recipe makes about 20 medium-sized meatballs, serving 4–6 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Storage/reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water or sauce over medium heat, or microwave them for 1–2 minutes. For longer storage, freeze the baked meatballs for up to 3 months — simply thaw overnight in the fridge before reheating.
Variations and Customizations
Spicy Chicken Meatballs
Add red pepper flakes or a dash of hot sauce for a little kick.
Herb-Loaded Version
Incorporate fresh basil, parsley, or dill for a fragrant, garden-fresh flavor.
Cheesy Center
Place a small cube of mozzarella in the center of each meatball before baking for a melty surprise.
Gluten-Free Option
Use gluten-free breadcrumbs or crushed rice crackers to make this dish suitable for gluten-sensitive eaters.
Sauce Pairings
Try these with marinara, pesto, or creamy Alfredo — each sauce gives the dish a new character.
Dairy-Free Alternative
Swap ricotta for dairy-free cheese or mashed tofu for a lighter version.
Air Fryer Method
Cook in an air fryer at 375°F for 15–18 minutes, turning halfway through for even browning.
FAQs
Can I use turkey instead of chicken?
Yes, ground turkey works just as well and offers a similar flavor profile.
Can I freeze these meatballs before baking?
Absolutely. Arrange them on a tray, freeze until solid, then store in a freezer bag. Bake directly from frozen, adding 5–7 minutes to the cooking time.
Do I need to cook the spinach first?
If using fresh spinach, quickly wilt it in a pan to remove excess moisture before adding. Frozen spinach should be thawed and squeezed dry.
Can I pan-fry instead of baking?
Yes, pan-fry in a bit of olive oil over medium heat for about 8–10 minutes, turning often.
How do I know when the meatballs are done?
They’re ready when golden brown and the internal temperature reaches 165°F (74°C).
What sauce pairs best with these?
Marinara, pesto, or creamy mushroom sauce complement them beautifully.
Can I make them ahead of time?
Yes, you can prepare the mixture a day in advance and refrigerate it until ready to bake.
Are these meatballs keto-friendly?
To make them keto, use almond flour instead of breadcrumbs.
What can I serve them with?
They pair wonderfully with pasta, zucchini noodles, or roasted vegetables.
How do I keep them moist?
Don’t overbake, and ensure you include the ricotta — it’s the key to tenderness.
Conclusion
These Baked Chicken Ricotta Meatballs with Spinach are the perfect blend of comfort and nutrition. They’re flavorful, moist, and versatile — ideal for meal prep or a quick family dinner. Once you try them, you’ll appreciate how easily they fit into a variety of dishes and occasions. Serve them over pasta or alongside a simple salad for a balanced, satisfying meal.
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