Looking for a dish that’s both comforting and nutritious? These Baked Chicken Ricotta Meatballs with Spinach are here to impress. Packed with fresh ingredients, these tender meatballs are baked to perfection, making them a healthier alternative to traditional fried versions. Whether you’re serving them over pasta, in a sub, or as a standalone protein-packed snack, they’re sure to become a family favorite.
Why You’ll Love This Recipe
These meatballs are designed to deliver maximum flavor with minimal effort. The ricotta cheese adds incredible moisture, ensuring the chicken stays juicy and tender. Chopped spinach not only boosts the nutritional profile but also blends seamlessly into the mix, making it a great way to sneak greens into your meals. Plus, baking eliminates excess oil while still achieving a golden-brown finish.
Best of all, this recipe is versatile. You can customize it to suit your taste preferences or dietary needs. Serve them with marinara sauce for a classic Italian-inspired meal, or try something new like lemon-garlic yogurt sauce for a refreshing twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
To make these delicious meatballs, you’ll need the following key ingredients:
- Ground chicken – Lean yet flavorful, perfect for lightened-up recipes.
- Ricotta cheese – Adds creaminess and keeps the meatballs moist.
- Fresh spinach – Finely chopped for an easy-to-eat texture and nutrient boost.
- Egg – Acts as a binding agent to hold everything together.
- Garlic cloves – Minced for a savory punch of flavor.
- Italian seasoning – A convenient blend that saves time while enhancing taste.
- Grated Parmesan cheese – For a subtle cheesy undertone.
- Breadcrumbs – Provides structure without weighing down the meatballs.
- Salt and black pepper – Essential seasonings for balanced flavor.
- Olive oil or cooking spray – For a light coating before baking.
Optional additions include fresh herbs like parsley or basil for extra freshness.
Step-by-Step Instructions
Making these meatballs is easier than you might think. Follow these detailed steps for success every time:
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it using olive oil or cooking spray. This step ensures the meatballs won’t stick and makes cleanup a breeze.
Step 2: Combine Ingredients
In a large mixing bowl, combine ground chicken, ricotta cheese, chopped spinach, grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper. If you’re using fresh herbs, toss them in now too. Mix gently with your hands or a spoon until just combined. Be careful not to overmix—this keeps the meatballs tender.
Step 3: Form the Meatballs
Using damp hands or a small cookie scoop, form the mixture into golf ball–sized meatballs. Aim for about 18–20 meatballs per batch. Place them evenly spaced on the prepared baking sheet. Dampening your hands prevents sticking and helps shape smoother meatballs.
Step 4: Add a Light Coating
Lightly brush or spray the tops of the meatballs with olive oil. This simple step helps achieve a golden crust during baking, giving them a restaurant-quality appearance.
Step 5: Bake to Perfection
Pop the baking sheet into the preheated oven and bake for 20–25 minutes, or until the meatballs are golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for food safety.
Step 6: Serve and Enjoy
Once done, remove the meatballs from the oven and let them rest for a couple of minutes. Serve them warm with your choice of sauce, over pasta, or even on a bed of greens for a lighter option.
Serving Suggestions
These meatballs are incredibly versatile. Here are some creative ideas for serving:
- With Pasta: Toss them with spaghetti and marinara sauce for a comforting weeknight dinner.
- In Sub Rolls: Stuff them into toasted sub rolls with melted mozzarella and marinara for a hearty sandwich.
- Over Salad: Place them atop a mixed greens salad with cherry tomatoes, cucumbers, and a drizzle of balsamic vinaigrette.
- As Appetizers: Skewer mini meatballs onto toothpicks and serve with dipping sauces like tzatziki or pesto at parties.
- Meal Prep: Store them in portioned containers with veggies and grains for quick lunches throughout the week.
Storage and Reheating Tips
Proper storage ensures your meatballs stay fresh and tasty. Here’s how to handle leftovers:
- Refrigeration: Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave until heated through.
- Freezing: These meatballs freeze exceptionally well. Allow them to cool completely after baking, then transfer to a freezer-safe container or bag. They’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions (FAQ)
Can I use frozen spinach instead of fresh?
Yes! Simply thaw the frozen spinach, squeeze out any excess water, and chop it finely before adding it to the mixture.
Is ricotta absolutely necessary?
While ricotta adds unmatched moisture and creaminess, you can substitute it with cottage cheese if needed. Alternatively, omit it entirely, though the texture will be slightly firmer.
Can I prep these ahead of time?
Absolutely! You can prepare the raw meatballs up to 1 day in advance and store them covered in the refrigerator until ready to bake.
Do these meatballs taste overly cheesy?
Not at all. The combination of ricotta and Parmesan provides a subtle cheesy flavor that complements the other ingredients beautifully.
What if I want to avoid breadcrumbs?
For a gluten-free version, swap breadcrumbs with almond flour or rolled oats. Both work wonderfully as binders.
What’s the best sauce pairing?
Classic marinara is always a winner, but don’t hesitate to experiment with creamy Alfredo, tangy tzatziki, or zesty lemon-garlic yogurt sauce.
Will they brown nicely in the oven?
Yes! Brushing the tops with olive oil before baking ensures a lovely golden crust.
Are these kid-friendly?
Definitely! Kids love their mild flavor and soft texture, plus parents appreciate the added nutrition from the spinach.
Can I pan-fry them instead of baking?
You can, but baking is easier, healthier, and results in less mess. It’s also ideal for larger batches.
Can I stuff the meatballs with cheese?
Absolutely! Insert a small cube of mozzarella or another melty cheese into the center of each meatball before baking for a gooey surprise.
Variations to Try
Feel free to get creative with this recipe:
- Switch Proteins: Substitute ground turkey or beef for the chicken if preferred.
- Add Heat: Include crushed red pepper flakes for a spicy kick.
- Swap Greens: Replace spinach with kale or finely chopped zucchini for a different veggie twist.
- Gluten-Free Option: Use gluten-free breadcrumbs or alternative binders like almond flour.
Final Thoughts
These Baked Chicken Ricotta Meatballs with Spinach strike the perfect balance between health and indulgence. With their juicy texture, cheesy undertones, and nutrient-packed greens, they’re sure to satisfy everyone at the table. Plus, their versatility makes them suitable for countless meals—from cozy dinners to impressive appetizers.
Ready to give this recipe a try? Pin it for later, share your creations with us, and enjoy the deliciousness of homemade meatballs done right!
Recipe Card
Ingredients:
- 1 lb ground chicken
- ½ cup ricotta cheese
- 1 cup fresh spinach, finely chopped (or ½ cup thawed frozen spinach, squeezed dry)
- ½ cup grated Parmesan cheese
- â…“ cup plain breadcrumbs (or gluten-free alternative)
- 1 egg
- 2 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Optional: 1 tbsp fresh parsley or basil, chopped
- Olive oil spray (for baking)
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
- In a large bowl, combine all ingredients except olive oil spray. Mix gently until just combined.
- Form into 1 ½-inch meatballs and place on the prepared baking sheet.
- Lightly spray the tops with olive oil.
- Bake for 20–22 minutes, or until golden and cooked through (internal temp of 165°F).
- Serve with your favorite sauce, over pasta, or as part of a salad.
Servings: 18–20 meatballs | Prep Time: 15 minutes | Cook Time: 22 minutes | Total Time: 37 minutes
Enjoy!
Baked Chicken Ricotta Meatballs with Spinach
Ingredients
- 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 (or gluten-free alternative)
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- optional 1 tablespoon fresh parsley or basil, chopped
- olive oil spray (for baking)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with olive oil.
- In a large mixing bowl, combine ground chicken, ricotta cheese, chopped spinach, grated Parmesan, breadcrumbs, egg, minced garlic, dried oregano, salt, black pepper, and optional fresh herbs. Mix gently until just combined—do not overmix to keep the meatballs tender.
- Using damp hands or a cookie scoop, form the mixture into 1 ½-inch meatballs and place them evenly spaced on the prepared baking sheet. You should get about 18–20 meatballs.
- Lightly spray the tops of the meatballs with olive oil to help them achieve a golden crust during baking.
- Bake for 20–22 minutes, or until the meatballs are golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Remove the meatballs from the oven and let them rest for a few minutes before serving. Enjoy warm with marinara sauce, over pasta, or as part of a salad.