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