There’s something extra-special about a meal that is as comforting as it is vibrant, and these Baked Chicken Ricotta Meatballs with Spinach fit that bill perfectly. Imagine juicy, tender chicken meatballs, enriched with creamy ricotta and fresh spinach, all baked to golden perfection and nestled in a cozy pool of marinara sauce. This is a weeknight dinner you’ll crave and a meal worthy of a weekend get-together. Whether you’re cooking for family, hosting friends, or planning your meal prep, these meatballs deliver big Italian flavor with a light, nourishing twist.
Ingredients You’ll Need
The beauty of Baked Chicken Ricotta Meatballs with Spinach is how each ingredient plays a starring role. From the mildness of ground chicken to the luxuriousness of ricotta and the pop of color from spinach, every component matters. Gather these simple ingredients for a meal that dazzles with both taste and nutrition!
- Ground Chicken: Lean and mild, it’s the perfect base for tender, juicy meatballs that let the other flavors shine.
- Fresh Spinach, finely chopped: Adds a lovely color, a boost of nutrition, and keeps each meatball moist and vibrant.
- Ricotta Cheese: Creamy and rich, ricotta ensures wonderfully soft, melt-in-your-mouth meatballs.
- Grated Parmesan Cheese: Brings sharp, salty depth and that classic Italian flavor we all love.
- Breadcrumbs: These bind everything together and give the meatballs their signature texture; opt for gluten-free if needed.
- Garlic, minced: Fresh garlic infuses every bite with robust, aromatic flavor.
- Large Egg: Essential for binding the mixture, making sure your meatballs hold together beautifully.
- Dried Italian Seasoning: This magical blend delivers that unmistakable Italian herb aroma and taste.
- Salt: Brings all the flavors into balance, essential in any good meatball recipe.
- Black Pepper: Adds gentle heat and complexity, rounding out the flavors.
- Fresh Parsley, chopped: Delivers a fresh, almost peppery brightness to the finished dish.
- Marinara Sauce: The cozy, classic backdrop for your meatballs; use homemade or your favorite store-bought.
How to Make Baked Chicken Ricotta Meatballs with Spinach
Step 1: Prep Your Oven and Baking Sheet
Get things started by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup, or lightly grease it if you don’t have parchment on hand. This ensures your Baked Chicken Ricotta Meatballs with Spinach won’t stick and get that perfect golden color on the outside.
Step 2: Mix the Meatball Ingredients
Combine the ground chicken, finely chopped spinach, creamy ricotta, sharp Parmesan, breadcrumbs, minced garlic, egg, Italian seasoning, salt, pepper, and a generous handful of fresh parsley in a large bowl. Gently mix everything together until just combined; over-mixing can make the meatballs dense, so stop as soon as it all looks evenly distributed.
Step 3: Shape the Meatballs
Scoop out the mixture and roll it into 20 evenly sized meatballs; a cookie scoop makes this super quick and keeps the sizes uniform. Place them side by side on your prepared baking sheet. If you want perfectly round, extra-tender meatballs, wetting your hands slightly as you roll can help.
Step 4: Bake the Meatballs
Slide your tray into the hot oven and bake for 18 to 20 minutes. You’ll know they’re done when the Baked Chicken Ricotta Meatballs with Spinach are lightly golden and cooked through to the center. Baking not only locks in moisture but also gives you meatballs that are lighter and less greasy than frying.
Step 5: Simmer in Marinara Sauce
While the meatballs are baking, gently warm marinara sauce in a large saucepan over medium heat. Once the meatballs are done, nestle them into the sauce and let everything simmer together for about 5 minutes. This infuses the meatballs with that rich, tomatoey flavor and creates a cozy main dish that’s ready to serve.
How to Serve Baked Chicken Ricotta Meatballs with Spinach
Garnishes
A sprinkle of extra grated Parmesan, a handful of chopped fresh parsley, or even a drizzle of fruity olive oil on top can make your Baked Chicken Ricotta Meatballs with Spinach feel like pure Italian comfort. For a colorful twist, add a few ribbons of fresh basil or some chili flakes if you like a bit of heat.
Side Dishes
These meatballs are incredibly versatile! Serve them over al dente pasta, fluffy rice, or alongside roasted or steamed vegetables for a lighter meal. A warm, crusty slice of garlic bread or a refreshing green salad on the side turns this into a truly complete and memorable dinner.
Creative Ways to Present
Try tucking your Baked Chicken Ricotta Meatballs with Spinach inside a toasted hoagie roll for a dreamy meatball sub, or pop them on skewers with cherry tomatoes for a playful appetizer. They’re even delicious atop creamy polenta or spiralized zucchini noodles for a low-carb twist.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Chicken Ricotta Meatballs with Spinach stay moist and flavorful in the refrigerator for up to 3 days. Store them in an airtight container with their sauce so they remain tender and ready for easy reheating.
Freezing
These meatballs freeze beautifully! Let them cool completely, then transfer to a freezer-safe bag or container. For best results, freeze them without the marinara sauce (or freeze the sauce separately) for up to 2 months. They’re a lifesaver for those busy evenings when you crave something homemade.
Reheating
To reheat, gently warm the meatballs in a saucepan with marinara over medium-low heat until hot, adding a splash of water if needed. If reheating from frozen, let them thaw overnight in the fridge first, or reheat straight from frozen, adding a bit more time to ensure they’re hot throughout.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works wonderfully in this recipe and will give your Baked Chicken Ricotta Meatballs with Spinach a slightly different but equally delicious flavor and texture.
Do I have to cook the spinach first?
No need! The finely chopped fresh spinach will wilt perfectly as the meatballs bake, adding color and moisture without any extra steps.
Is this recipe gluten-free?
It can be! Simply swap in your favorite gluten-free breadcrumbs, and double check that your marinara sauce is gluten-free too. This tweak keeps your Baked Chicken Ricotta Meatballs with Spinach suitable for gluten-sensitive guests.
Can I make the mixture ahead of time?
Yes, you can prepare the meatball mixture and refrigerate it (covered) for up to 24 hours before baking. This makes dinner prep even quicker and allows the flavors to meld.
What can I do if my meatball mixture feels too wet or too dry?
If it’s too wet to roll, add a little more breadcrumbs, a tablespoon at a time. If it feels too dry, a splash of milk or a bit of extra ricotta will bring it right back to a perfect consistency for shaping your Baked Chicken Ricotta Meatballs with Spinach.
Final Thoughts
If you love meals that bring comfort and a touch of freshness to your table, give Baked Chicken Ricotta Meatballs with Spinach a try. They’re sure to earn a spot in your regular rotation and delight anyone lucky enough to share them with you!
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Baked Chicken Ricotta Meatballs with Spinach Recipe
- Total Time: 35 minutes
- Yield: 20 meatballs 1x
- Diet: Non-Vegetarian
Description
These Baked Chicken Ricotta Meatballs with Spinach are a delicious twist on classic meatballs, combining ground chicken, fresh spinach, and creamy ricotta for a flavorful and tender dish. Baked to perfection and simmered in marinara sauce, these meatballs are a comforting and satisfying meal.
Ingredients
Meatballs:
- 1 pound ground chicken
- 1 cup fresh spinach finely chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic minced
- 1 large egg
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Additional:
- 1 cup marinara sauce
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- Prepare the meatball mixture: In a large bowl, combine ground chicken, chopped spinach, ricotta, Parmesan, breadcrumbs, garlic, egg, Italian seasoning, salt, pepper, and parsley. Mix until just combined.
- Form meatballs: Shape the mixture into 20 meatballs and place them on the baking sheet.
- Bake: Bake for 18–20 minutes until cooked through and browned.
- Simmer in marinara: Heat marinara sauce in a pan, add the baked meatballs, and simmer for 5 minutes.
- Serve: Serve meatballs with sauce over pasta, rice, or vegetables.
Notes
- For extra moisture, add 2 tablespoons of milk to the meatball mixture.
- Use gluten-free breadcrumbs for a gluten-free version.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs
- Calories: ~260 kcal
- Sugar: ~3 g
- Sodium: ~480 mg
- Fat: ~14 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~8 g
- Trans Fat: ~0 g
- Carbohydrates: ~8 g
- Fiber: ~1 g
- Protein: ~25 g
- Cholesterol: ~110 mg
