Introduction
These Baked Chicken Ricotta Meatballs with Spinach are tender, flavorful, and irresistibly juicy! Made with creamy ricotta, fresh spinach, and a touch of Parmesan, they bake to golden perfection before being smothered in a rich marinara sauce. Perfect for a cozy family dinner or a crowd-pleasing appetizer, these meatballs bring bold Italian flavors to your table with minimal effort.
Ingredients
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1 jar marinara sauce (about 24 ounces)
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, black pepper, and parsley. Mix until well incorporated.
- Using your hands, form the mixture into meatballs, about 1.5 inches in diameter, and place them on a parchment-lined baking sheet.
- Drizzle lightly with olive oil and bake for 20-25 minutes, or until cooked through and golden brown.
- While the meatballs bake, heat the marinara sauce in a saucepan over medium heat.
- Once the meatballs are done, serve them warm with the marinara sauce, garnished with extra parsley if desired.
Variation
- Cheesy Mozzarella Center – For a gooey surprise, press a small cube of mozzarella cheese into the center of each meatball before baking. This adds a deliciously melty texture when you bite into them.
- Panko Crunch Upgrade – Swap traditional breadcrumbs for panko to create a crispier exterior while keeping the inside tender. This works especially well if you like a bit more bite to your meatballs.
- Sauce Options – While marinara is a classic, try serving these meatballs with creamy Alfredo sauce, spicy arrabbiata, or even a garlic butter sauce for a different flavor twist.
Cooking Notes
- Avoid Overmixing – When combining ingredients, mix until just combined. Overworking the mixture can lead to dense meatballs instead of tender ones. A light touch will ensure they stay juicy.
- Test for Doneness – Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). This guarantees the meatballs are fully cooked while still moist inside.
- Broil for a Crispy Finish – If you prefer a slightly crispy outer layer, broil the meatballs for 2-3 minutes after baking. This adds a golden-brown crust that enhances the overall texture.
Serving Suggestions
- Classic Pasta Pairing – Serve these meatballs over a bed of spaghetti or fettuccine tossed with extra marinara sauce and freshly grated Parmesan for a comforting Italian-style meal.
- Sub Sandwich Upgrade – Transform these meatballs into a delicious meatball sub by placing them in a toasted hoagie roll, topping with extra marinara, and melting provolone cheese under the broiler.
- Low-Carb Option – For a lighter meal, serve the meatballs over zucchini noodles or alongside a fresh Caesar salad. This keeps the dish balanced while still full of flavor.
Tips
- Make-Ahead and Freeze – These meatballs freeze beautifully! Prepare and bake them, then cool completely before storing in an airtight container. Reheat them in the oven or on the stovetop with sauce for a quick meal.
- Boost the Flavor – For an extra depth of flavor, sauté the minced garlic before adding it to the mixture. This enhances the garlic’s sweetness and makes the overall dish more aromatic.
- Double the Batch – These meatballs are great for meal prep! Make a double batch and store some for later. They work well in meal bowls, wraps, or even as a protein-packed snack.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 25g
- Sodium: 780mg
Frequently Asked Questions
-
Can I use a different type of meat instead of chicken?
Yes! You can substitute ground turkey for a leaner option or ground beef for a richer flavor. If using beef, you may want to adjust the seasoning slightly to complement the taste. -
Can I make these meatballs ahead of time?
Absolutely! You can prepare and refrigerate the uncooked meatballs for up to 24 hours before baking. If you need to store them longer, freeze them for up to 3 months and bake directly from frozen, adding a few extra minutes to the cooking time. -
What can I use instead of ricotta cheese?
If you don’t have ricotta, cottage cheese is a great alternative. Just blend it until smooth to achieve a similar creamy texture. You can also use mascarpone for a richer taste. -
How do I prevent the meatballs from sticking to the baking sheet?
To avoid sticking, line your baking sheet with parchment paper or lightly grease it with olive oil. If you prefer, you can also bake the meatballs on a wire rack placed over the baking sheet to allow airflow around them, which helps with even cooking.
Conclusion
These Baked Chicken Ricotta Meatballs with Spinach are the perfect combination of light, tender, and packed with Italian-inspired flavors. Whether served over pasta, in a sub sandwich, or as a low-carb meal option, they are guaranteed to be a family favorite. Easy to prepare and freezer-friendly, this recipe is a great addition to any home cook’s meal rotation. Try them today and enjoy the comforting taste of homemade goodness! 🍽️😊
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Baked Chicken Ricotta Meatballs with Spinach
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
These Baked Chicken Ricotta Meatballs with Spinach are tender, flavorful, and irresistibly juicy! Made with creamy ricotta, fresh spinach, and a touch of Parmesan, they bake to golden perfection before being smothered in a rich marinara sauce. Perfect for a cozy family dinner or a crowd-pleasing appetizer, these meatballs bring bold Italian flavors to your table with minimal effort.
Ingredients
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1 jar marinara sauce (about 24 ounces)
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, black pepper, and parsley. Mix until well incorporated.
- Using your hands, form the mixture into meatballs, about 1.5 inches in diameter, and place them on a parchment-lined baking sheet.
- Drizzle lightly with olive oil and bake for 20-25 minutes, or until cooked through and golden brown.
- While the meatballs bake, heat the marinara sauce in a saucepan over medium heat.
- Once the meatballs are done, serve them warm with the marinara sauce, garnished with extra parsley if desired.
Notes
- For extra crispiness, broil the meatballs for 2-3 minutes after baking.
- Want more flavor? Add red pepper flakes or Italian seasoning to the mix.
- Serving idea: Pair with pasta, crusty bread, or a fresh side salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: About 4-5 meatballs
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg
Keywords: chicken meatballs, baked meatballs, ricotta meatballs, spinach meatballs, Italian meatballs, easy chicken meatballs, chicken ricotta recipe, baked chicken recipes