Baked Chicken Ricotta Meatballs with Spinach

 Description

These Baked Chicken Ricotta Meatballs with Spinach are juicy, tender, and full of flavor. The ricotta keeps the chicken moist and fluffy, while fresh spinach adds nutrients and color. They’re baked instead of fried, making them lighter yet delicious. Perfect as a main dish with pasta, tucked into sandwiches, or served as appetizers with marinara sauce.

 Ingredients for Baked Chicken Ricotta Meatballs with Spinach

• 1 lb (450 g) ground chicken

• 1 cup ricotta cheese (whole milk preferred)

• 1 cup fresh spinach, finely chopped (or ½ cup frozen, thawed & drained)

• ½ cup breadcrumbs (Italian seasoned or plain + 1 tsp Italian seasoning)

• ½ cup grated Parmesan cheese

• 1 large egg

• 3 cloves garlic, minced

• 2 tbsp fresh parsley, chopped (or 1 tsp dried)

• 1 tsp onion powder

• 1 tsp salt (or to taste)

• ½ tsp black pepper

• ½ tsp red pepper flakes (optional, for heat)

• Olive oil spray (for baking sheet)

 Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.

2. In a large bowl, combine ground chicken, ricotta, spinach, breadcrumbs, Parmesan, egg, garlic, parsley, and seasonings. Mix gently until just combined (don’t overmix).

3. Using damp hands or a cookie scoop, form mixture into 1 ½-inch meatballs and place on the prepared baking sheet.

4. Bake for 18–22 minutes, until the meatballs are golden and reach an internal temperature of 165°F (74°C).

5. Serve warm with marinara sauce, pasta, or as appetizers.

 Servings

Makes about 18–20 meatballs (Serves 4–6 people).

 Notes

• For extra flavor, brush the tops with olive oil before baking.

• Can substitute ground turkey for chicken.

• If using frozen spinach, squeeze out excess water to prevent soggy meatballs.

• These freeze beautifully—store in an airtight bag after baking, up to 3 months.

 Tips

• Don’t overmix the meat mixture; it makes the meatballs dense.

• Use a cookie scoop for even-sized meatballs that cook uniformly.

• Let the meatballs rest for 3–5 minutes after baking to hold their shape.

• Add lemon zest for a bright, fresh flavor twist.

 Nutritional Info (per 3 meatballs, approx.)

• Calories: 230 kcal

• Protein: 19 g

• Carbohydrates: 6 g

• Fat: 14 g

• Fiber: 1 g

• Sodium: 480 mg

 Health Benefits

• Lean Protein: Chicken supports muscle repair and satiety.

• Ricotta Cheese: Provides calcium for bone health.

• Spinach: Adds vitamins A, C, and K, plus iron and fiber.

• Baked, not fried: Lower in fat and calories compared to pan-fried meatballs.

❓ Q/A for This Recipe

Q: Can I make these meatballs without ricotta?
A: Yes, substitute with cottage cheese or ½ cup Greek yogurt, but ricotta keeps them extra moist.

Q: Can I cook them in sauce instead of baking?
A: Yes, brown them first in a skillet for 3–4 minutes, then simmer in marinara for 20 minutes.

Q: How do I know when they’re done?
A: Use a meat thermometer—internal temperature should be 165°F (74°C).

Q: Can I make them ahead?
A: Absolutely! Prepare the meatballs, store covered in the fridge up to 24 hours, then bake before serving.