Meatballs are a timeless comfort food, but sometimes we crave a lighter, healthier version without sacrificing flavor. That’s where these Baked Chicken Ricotta Meatballs with Spinach come in! These juicy, tender meatballs are made with lean ground chicken, fresh ricotta cheese, and a handful of vibrant spinach, making them not only delicious but also packed with nutrients. Baking them instead of frying ensures they’re light and crispy on the outside while staying moist and tender on the inside. Whether you serve them with pasta, in a sub roll, or with your favorite dipping sauce, these meatballs are sure to become a family favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1 cup fresh spinach, finely chopped (or 1/2 cup thawed frozen spinach, squeezed dry)
- 1/2 cup grated Parmesan cheese
- 1/3 cup plain breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1 tbsp fresh parsley or basil, chopped
- Olive oil spray (for baking)
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Prepare the meatball mixture: In a large mixing bowl, combine the ground chicken, ricotta, spinach, Parmesan cheese, breadcrumbs, egg, garlic, oregano, salt, pepper, and any optional herbs like parsley or basil. Be careful not to overmix; you want everything combined just enough to form a cohesive mixture without toughening the meatballs.
- Form the meatballs: Use your hands or a small cookie scoop to form golf ball-sized meatballs, about 1 1/2 inches in diameter. Arrange them in a single layer on the prepared baking sheet. You should have around 18-20 meatballs, depending on the size.
- Bake: Lightly spray the tops of the meatballs with olive oil to help them crisp up in the oven. Bake for 20-25 minutes, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). This will ensure the meatballs are perfectly cooked while remaining juicy inside.
- Serve: These baked chicken ricotta meatballs are perfect served with marinara sauce over pasta, as a high-protein snack, or in a sub sandwich. The possibilities are endless! Garnish with fresh parsley or basil if desired for a burst of color and extra flavor.
Servings and Timing
- This recipe makes approximately 18–20 meatballs, which is enough for 4-5 servings.
- Preparation time: 15 minutes
- Baking time: 20-25 minutes
- Total time: 40 minutes
Variations to Try
While this recipe is absolutely delicious as written, here are some fun ways to mix things up and add a personal touch:
- Swap the ground chicken for ground turkey: If you prefer turkey, feel free to substitute it. Ground turkey is leaner than chicken and will still provide that juicy texture with the ricotta.
- Add a little heat: If you love a bit of spice, add a pinch of crushed red pepper flakes to the meatball mixture for an extra kick.
- Switch up the veggies: While spinach adds a nice green pop, you can try kale or finely chopped zucchini for a different veggie twist. Both options will bring extra nutrition and flavor.
- Make it gluten-free: Simply swap the breadcrumbs for gluten-free breadcrumbs or even almond flour to keep it gluten-free without compromising texture.
- Go cheesy: For a fun twist, stuff each meatball with a small cube of mozzarella cheese. When they bake, you’ll get a delicious cheesy surprise in the center of each bite!
Storage and Reheating Tips
- Storage: These baked meatballs store beautifully in an airtight container in the refrigerator for up to 4 days. This makes them perfect for meal prep!
- Freezing: If you want to make a big batch ahead of time, these meatballs freeze wonderfully. Just bake and cool them, then store in a freezer-safe container or bag for up to 2 months. When you’re ready to enjoy them, simply thaw and reheat in the oven or microwave.
- Reheating: To reheat, warm the meatballs in the oven at 350°F (175°C) for 10-15 minutes, or microwave them until heated through. If reheating from frozen, add a few extra minutes to ensure they’re thoroughly heated.
Serving Suggestions
These meatballs are incredibly versatile and can be served in a variety of ways. Here are some ideas for how to enjoy them:
- With pasta: The classic pairing—serve these chicken ricotta meatballs over your favorite pasta with a rich marinara or creamy Alfredo sauce. The meatballs add protein and flavor to your pasta dish, making it a well-rounded meal.
- In a sandwich or sub: For a quick and satisfying lunch, place the meatballs in a toasted sub roll with marinara sauce and a sprinkle of Parmesan. This makes for a fantastic handheld meal that’s both hearty and delicious.
- On a bed of greens: If you’re looking to keep things light, serve the meatballs on a bed of fresh salad greens with a drizzle of balsamic glaze or olive oil. This makes for a lighter meal that’s full of flavor.
- With a dipping sauce: These meatballs are great for dipping! Serve them with a side of marinara, tzatziki, or a lemon-garlic yogurt sauce. They also pair well with a tangy pesto sauce for a fresh twist.
FAQs
- Can I use frozen spinach?
Yes, frozen spinach works perfectly. Just make sure to thaw it and squeeze out any excess water before adding it to the meatball mixture. - Is ricotta necessary?
Ricotta cheese helps keep the meatballs moist and tender, but if you don’t have it, you can substitute with cottage cheese. The texture will be firmer, but it still works well. - Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatball mixture and refrigerate it for up to 1 day before baking. This is a great way to get a head start on meal prep. - Do they taste cheesy?
These meatballs have a subtle cheesy flavor from the ricotta and Parmesan, but it’s not overpowering. The cheese adds creaminess and depth without stealing the show. - Can I make them without breadcrumbs?
Yes, if you prefer a grain-free option, you can substitute breadcrumbs with almond flour or even oats. This will help bind the meatballs together and maintain a good texture. - What’s the best sauce to pair with these meatballs?
Classic marinara sauce is always a winner, but you can also serve these meatballs with creamy Alfredo, a tangy pesto, or a lemon-garlic yogurt sauce for something different. - Are these good for kids?
These meatballs are perfect for kids! They’re mild in flavor, tender, and packed with nutritious spinach, making them a great choice for picky eaters. - Can I pan-fry them instead?
While you can pan-fry these meatballs, baking is a healthier and less messy option. Baking also helps them cook evenly and retain moisture. - Can I stuff them with cheese?
Yes! For an extra cheesy surprise, stuff each meatball with a small cube of mozzarella cheese. When they bake, the cheese will melt and create a delicious gooey center.
Conclusion
These Baked Chicken Ricotta Meatballs with Spinach are a delightful twist on traditional meatballs. They’re healthy, flavorful, and perfect for any occasion—whether you’re meal prepping for the week, serving them at a family dinner, or adding them to your Check this out:
favorite pasta dish. With a touch of ricotta cheese for moisture and fresh spinach for added nutrition, these meatballs will quickly become a staple in your kitchen. So give them a try, and enjoy a wholesome, comforting meal that’s as easy to make as it is delicious!
Baked Chicken Ricotta Meatballs with Spinach
These light and juicy meatballs are made with ground chicken, ricotta cheese, and fresh spinach, all baked to perfection for a healthier twist on a classic favorite. They’re perfect for dinner, meal prep, or a protein-packed snack!
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/3 cup plain breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley or basil (optional)
- to taste olive oil spray (for baking)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a large mixing bowl, combine ground chicken, ricotta cheese, spinach, Parmesan, breadcrumbs, egg, garlic, oregano, salt, pepper, and optional herbs. Mix gently until just combined—do not overmix.
- Using your hands or a cookie scoop, form meatballs about 1 1/2 inches in diameter and place them on the prepared baking sheet. You should have 18-20 meatballs.
- Lightly spray the tops of the meatballs with olive oil to help them brown.
- Bake for 20-25 minutes, or until golden and cooked through. The internal temperature should reach 165°F (74°C).
- Serve warm with marinara sauce, over pasta, or on a bed of greens.
Nutrition
Serving: 1peopleCalories: 200kcalCarbohydrates: 6gProtein: 22gFat: 12gSaturated Fat: 4gSodium: 500mgFiber: 1gSugar: 2g
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