These tender and juicy baked chicken meatballs are packed with flavor, thanks to ricotta cheese, fresh spinach, and Italian seasonings. Perfect for a healthy dinner, meal prep, or served with pasta, in a sub, or on their own.
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 herbs if using. Mix gently until just combined—avoid overmixing to keep the meatballs tender.
Using damp hands or a cookie scoop, form the mixture into uniform golf ball–sized meatballs (about 18–20 meatballs) and place them evenly spaced on the prepared baking sheet.
Lightly spray the tops of the meatballs with olive oil to help them brown evenly.
Bake for 20–22 minutes, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
Serve warm with marinara sauce, over pasta, or alongside a fresh salad. Enjoy!