Tender and juicy baked chicken meatballs made with ricotta cheese, fresh spinach, and Italian seasonings. These lightened-up meatballs are perfect for a cozy dinner, meal prep, or served with pasta, in a sub, or on their own with your favorite sauce.
optional1tablespoon 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.