Get ready to fall in love with Baked Chicken Ricotta Meatballs with Spinach—a dish that’s as comforting as it is nutritious! These meatballs are tender, juicy, and brimming with fresh flavors thanks to creamy ricotta, savory Parmesan, and vibrant spinach tucked right into every bite. With a golden exterior and a melt-in-your-mouth texture, this recipe is a weeknight dinner hero that feels just a little bit special. Whether you serve them over pasta, nestle them into a grain bowl, or simply dip them into your favorite marinara, Baked Chicken Ricotta Meatballs with Spinach are bound to become a regular request at your table.
Ingredients You’ll Need
The beauty of Baked Chicken Ricotta Meatballs with Spinach lies in just how approachable the ingredient list is—each item adds something essential, from moisture and tenderness to flavor and color. Here’s what you’ll need, plus a few tips to help you make the most of every component.
- Ground chicken: Lean, mild, and a perfect blank canvas for soaking up all the other wonderful flavors in this dish.
- Ricotta cheese: This is the secret to meatballs that are impossibly light and tender—don’t skip it!
- Fresh spinach (chopped): Sneaks in a bit of green goodness, plus a pop of color and freshness in every bite.
- Grated Parmesan cheese: Adds a nutty, cheesy depth that ties everything together beautifully.
- Breadcrumbs: Essential for binding the mixture; try panko for extra lightness, or use gluten-free if needed.
- Large egg: Holds everything together and helps achieve that perfect meatball structure.
- Garlic (minced): Two cloves bring a subtle, aromatic kick that’s just right.
- Onion powder: Infuses the meatballs with mellow, sweet onion flavor without any chopping required.
- Dried Italian herbs: A blend of oregano, basil, and more to give your meatballs that classic Italian taste.
- Salt: Just enough to bring all the flavors into balance.
- Black pepper: A little sprinkle for warmth and depth.
- Olive oil spray or drizzle: Helps the meatballs brown beautifully while keeping things light.
How to Make Baked Chicken Ricotta Meatballs with Spinach
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 400°F (200°C) to create that perfect hot environment for baking. Line a baking sheet with parchment paper to make cleanup a breeze and keep your meatballs from sticking. This little bit of prep sets you up for golden, evenly cooked Baked Chicken Ricotta Meatballs with Spinach every time.
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, combine the ground chicken, creamy ricotta, chopped spinach, Parmesan, breadcrumbs, egg, garlic, onion powder, Italian herbs, salt, and black pepper. Use your hands or a large spoon to gently fold everything together—mix just until everything is incorporated. The ricotta and spinach will make the mixture feel soft and a bit sticky, but that’s exactly what you want for ultra-tender meatballs!
Step 3: Shape the Meatballs
Scoop out the mixture using a cookie scoop or your hands, aiming for 1½-inch balls (about the size of a golf ball). Roll them gently for a smooth finish and arrange them on your prepared baking sheet with a little space in between. You should end up with 16–18 meatballs, depending on the size.
Step 4: Olive Oil Finish
For that irresistible golden top, lightly spray or drizzle the meatballs with olive oil. This not only helps with browning, but also adds a subtle richness that makes Baked Chicken Ricotta Meatballs with Spinach truly mouthwatering.
Step 5: Bake to Perfection
Slide the tray into your hot oven and bake for 20–22 minutes. The meatballs should be golden on top and cooked through (look for an internal temperature of 165°F). Let them rest for a couple of minutes before serving so all those juices stay inside.
How to Serve Baked Chicken Ricotta Meatballs with Spinach
Garnishes
A flourish of fresh basil or parsley, an extra shower of grated Parmesan, or even a pinch of red pepper flakes will make your Baked Chicken Ricotta Meatballs with Spinach look and taste even more special. Don’t forget a drizzle of good olive oil for a glossy finish!
Side Dishes
These meatballs are lovely nestled over spaghetti or your favorite pasta with marinara sauce, tucked into fluffy rice or quinoa bowls, or served alongside roasted vegetables. For a lighter meal, pair them with a crisp green salad and some crusty bread to mop up any extra sauce.
Creative Ways to Present
Turn Baked Chicken Ricotta Meatballs with Spinach into party-perfect appetizers by skewering them with toothpicks and serving alongside a tangy dipping sauce. Or, tuck them into toasted hoagie rolls with melted mozzarella for irresistible meatball subs. They’re also fantastic layered over creamy polenta for a cozy Italian-inspired dinner.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Chicken Ricotta Meatballs with Spinach store beautifully! Let them cool completely, then keep them in an airtight container in the fridge for up to four days. They reheat well and stay tender, making them perfect for meal prep or quick lunches.
Freezing
These meatballs are freezer-friendly, too. After baking and cooling, arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to three months, ready for a speedy dinner whenever you need it.
Reheating
To reheat, simply warm the meatballs in a 350°F oven for about 10 minutes, or microwave in short bursts until hot throughout. If reheating from frozen, let them thaw overnight in the fridge for best results, or extend baking time if reheating straight from the freezer.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well in this recipe and gives you similar tenderness and flavor. Just be sure to use ground turkey that isn’t too lean, so your Baked Chicken Ricotta Meatballs with Spinach stay moist and delicious.
What can I use instead of ricotta cheese?
If you’re out of ricotta, cottage cheese (blended until smooth) or mascarpone make good substitutes. Both will keep the meatballs soft and tender, though the flavor will be slightly different.
Can I make these meatballs gluten-free?
Yes! Simply swap in your favorite gluten-free breadcrumbs, and you’ll be all set. Everything else in Baked Chicken Ricotta Meatballs with Spinach is naturally gluten-free, so it’s an easy adjustment.
Is it possible to use frozen spinach?
You can use frozen spinach in a pinch, but make sure to thaw it completely and squeeze out as much moisture as possible before adding it to the mixture. Too much water can make the meatballs loose and prevent them from holding their shape.
How do I know when the meatballs are cooked through?
The safest way to check is with a meat thermometer—look for an internal temperature of 165°F. The meatballs should also be golden on top and feel firm to the touch.
Final Thoughts
If you’re looking for a dish that’s wholesome, crowd-pleasing, and just a little bit special, you can’t go wrong with Baked Chicken Ricotta Meatballs with Spinach. They’re easy enough for busy weeknights but fancy enough for company—so grab your ingredients and get ready to share a little homemade comfort with everyone at your table!
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Baked Chicken Ricotta Meatballs with Spinach Recipe
- Total Time: 37 minutes
- Yield: 16–18 meatballs (4 servings) 1x
- Diet: Non-Vegetarian
Description
Delight in these flavorful Baked Chicken Ricotta Meatballs with Spinach, a healthy and hearty Italian-American main course. Made with lean ground chicken, creamy ricotta, fresh spinach, and a blend of Parmesan, herbs, and spices, these meatballs are baked to golden perfection. They’re perfect served with marinara, pasta, or grain bowls and are suitable for a gluten-free diet when prepared with gluten-free breadcrumbs.
Ingredients
Main Ingredients
- 1 pound ground chicken
- ¾ cup ricotta cheese
- 1 cup packed fresh spinach, chopped
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil spray or drizzle for baking
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Ingredients: In a large bowl, gently combine the ground chicken, ricotta cheese, chopped spinach, Parmesan cheese, breadcrumbs, egg, minced garlic, onion powder, dried Italian herbs, salt, and black pepper. Mix carefully with your hands or a spoon to evenly incorporate all ingredients without overmixing, which can toughen the meatballs.
- Form Meatballs: Using a cookie scoop or your hands, shape the mixture into 1½-inch meatballs. Place them evenly spaced on the prepared baking sheet to ensure proper baking.
- Prepare for Baking: Lightly spray or drizzle olive oil over the tops of the meatballs to promote browning and add flavor during baking.
- Bake Meatballs: Bake in the preheated oven for 20 to 22 minutes, or until the meatballs are golden brown and cooked through. To ensure safety, verify the internal temperature has reached 165°F using a meat thermometer.
- Serve: Serve the baked meatballs warm with your favorite marinara sauce, alongside pasta, or in grain bowls for a delicious meal.
Notes
- These meatballs freeze well—bake first, then allow them to cool completely before storing in an airtight container for freezing.
- You can substitute kale or arugula in place of spinach for a different leafy green flavor.
- For a low-carb option, replace breadcrumbs with almond flour.
- Ensure to use gluten-free breadcrumbs if you want to keep the recipe gluten-free.
- Do not overmix the meat mixture to keep meatballs tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 280
- Sugar: 1 g
- Sodium: 460 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 95 mg
