Name: Baked Chicken Ricotta Meatballs with Spinach Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 pound ground chicken; 1 cup ricotta cheese; 1 large egg; 1 cup fresh spinach, finely chopped; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 2 cups marinara sauce

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Get ready to fall in love with Baked Chicken Ricotta Meatballs with Spinach—this recipe is unbelievably tender, juicy, and packed with mellow Italian flavors in every bite! The creamy ricotta gives these chicken meatballs a luscious, almost pillowy texture, while fragrant garlic and bright green spinach keep every morsel interesting. Quick to prepare, family-friendly, and incredibly versatile, this dish will soon be your top pick for busy weeknights and cozy dinners alike. If you’ve never tried making meatballs with ricotta (and spinach!), you’re in for a treat you’ll want to make on repeat.

Baked Chicken Ricotta Meatballs with Spinach Recipe - Recipe Image

Ingredients You’ll Need

All you need are a handful of humble ingredients, each playing an important role in the taste and tenderness of your meatballs. Together, they create a perfect balance of creamy, savory, and herby flavors with beautiful pops of color.

Ground chicken: Delivers a lean, mild base and picks up the flavors of everything around it.
Ricotta cheese: Makes the meatballs incredibly moist and tender; use fresh, creamy ricotta for best results.
Egg: Binds everything together and gives structure to each meatball.
Fresh spinach, finely chopped: Adds gorgeous green flecks and a subtle earthy flavor (plus extra nutrition!).
Breadcrumbs: Help hold the mixture together and keep the texture light rather than dense.
Grated Parmesan cheese: Brings a salty, savory pop and a classic Italian touch.
Garlic, minced: Freshly minced garlic makes the flavors sing; don’t skimp here!
Italian seasoning: An aromatic blend that infuses the meatballs with traditional Italian warmth.
Salt: Essential for seasoning every ingredient just right.
Black pepper: A pinch sharpens all the other flavors.
Olive oil: Used to brush your baking sheet for extra golden color and a hint of richness.
Marinara sauce: Lusciously coats each meatball and brings everything together; use your favorite jarred or homemade variety.

How to Make Baked Chicken Ricotta Meatballs with Spinach

Step 1: Prepare Your Oven and Baking Sheet

Kick things off by heating your oven to 400°F (200°C). This high temperature ensures the Baked Chicken Ricotta Meatballs with Spinach turn out golden and juicy inside. Grab a baking sheet, line it with parchment paper for easy cleanup, and lightly brush it with olive oil—this small touch helps prevent sticking and adds a touch of extra flavor.

Step 2: Mix the Meatball Ingredients

In a large mixing bowl, gently combine the ground chicken, creamy ricotta, one whisked egg, your finely chopped spinach, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper. The ricotta keeps things soft so avoid over-mixing—just stir until everything’s evenly combined. This is the step where those bright flecks of spinach and cheese peek through, promising lots of flavor.

Step 3: Form the Meatballs

Scoop out about 1 1/2 tablespoons of the mixture per meatball and gently shape them into balls with your hands. Keeping them uniform ensures they bake evenly. Arrange the meatballs in neat rows on your prepared baking sheet, leaving a little space between each one so they brown nicely.

Step 4: Bake to Perfection

Bake the Baked Chicken Ricotta Meatballs with Spinach for 18 to 20 minutes. You’ll know they’re ready when they’re cooked through with a hint of golden color on top. Because of the ricotta and spinach, don’t expect the same deep brown of traditional beef meatballs, but the results are extra juicy!

Step 5: Simmer in Marinara Sauce

While the meatballs bake, warm up your marinara sauce in a big skillet or saucepan. Once the meatballs are finished, gently nestle them into the sauce and let them simmer together for about 5 minutes. This step lets the sauce soak into the meatballs and ties all those flavors together into something truly special.

How to Serve Baked Chicken Ricotta Meatballs with Spinach

Garnishes

Sprinkle the finished meatballs with extra grated Parmesan, a scattering of freshly chopped basil or parsley, and a swirl of good olive oil right before serving. These little touches make the Baked Chicken Ricotta Meatballs with Spinach look as inviting as they taste!

Side Dishes

Pile these tender meatballs over a heap of spaghetti or tangle them into zucchini noodles for a lighter vibe. Crusty garlic bread or a big green salad also make perfect partners for soaking up every last drop of marinara.

Creative Ways to Present

For a fun twist, try skewering the meatballs with roasted veggies for a hearty appetizer, or serve them tucked into toasted hoagie rolls for next-level meatball subs. Baked Chicken Ricotta Meatballs with Spinach are even at home on a party platter with toothpicks and warm sauce for dipping.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, simply let your Baked Chicken Ricotta Meatballs with Spinach cool completely before storing them in an airtight container in the fridge. They’ll keep well for up to four days, perfect for quick lunches or speedy dinners.

Freezing

These meatballs freeze beautifully! To freeze, arrange the cooled meatballs in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. This method prevents them from sticking together. Store for up to two months, and you’ll have an Italian-inspired meal at your fingertips.

Reheating

To reheat, cover and gently simmer the meatballs in marinara sauce on the stovetop, or microwave in a covered dish until hot. If frozen, thaw overnight in the fridge first for best results. This keeps the Baked Chicken Ricotta Meatballs with Spinach tender and ensures the flavors stay vibrant.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey is a fantastic swap for ground chicken in this recipe. The result will be just as tender and tasty, with a slightly richer flavor. Feel free to use whichever you have on hand.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well if you thaw it and squeeze out any excess water first. Measure out one cup after draining to avoid extra moisture in your Baked Chicken Ricotta Meatballs with Spinach.

Is it okay to skip the breadcrumbs for a gluten-free version?

Totally! Use gluten-free breadcrumbs or even almond meal as a substitute. This simple swap keeps the texture light and the meatballs stunningly delicious.

Can I make these meatballs ahead of time?

Yes—prepare and bake the meatballs ahead, then refrigerate or freeze them until you’re ready to add them to your marinara sauce. When the craving hits, just warm them up gently before serving.

What’s the best way to keep these meatballs from drying out?

The secret is the ricotta! Mixing it into the meatballs keeps them moist, even after baking. Also, don’t overbake them, and always finish with a simmer in sauce to seal in moisture and build flavor.

Final Thoughts

There’s just something irresistible about these Baked Chicken Ricotta Meatballs with Spinach—they’re easy, memorable, and sure to become a steady favorite at your table. Whether you pile them high on pasta or serve them as a crowd-pleasing appetizer, dive in and let the comfort and flavor win you over. Give them a try, and don’t be surprised when you start craving them again and again!

Baked Chicken Ricotta Meatballs with Spinach Recipe

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4.6 from 18 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

These Baked Chicken Ricotta Meatballs with Spinach are a delightful twist on traditional meatballs, combining lean ground chicken with creamy ricotta and nutritious spinach, all baked to perfection and served in a flavorful marinara sauce.

Ingredients

Scale

For the Meatballs:

1 pound ground chicken
1 cup ricotta cheese
1 large egg
1 cup fresh spinach, finely chopped
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper

For Serving:

1 tablespoon olive oil
2 cups marinara sauce

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and brush with olive oil.
Mix the ingredients: In a large bowl, combine ground chicken, ricotta, egg, spinach, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper. Mix gently.
Form the meatballs: Shape the mixture into 1 1/2-inch meatballs and place them on the baking sheet.
Bake: Bake for 18-20 minutes until golden and cooked through.
Heat the marinara: Warm the marinara sauce in a skillet.
Simmer: Transfer the cooked meatballs to the sauce and simmer for 5 minutes.
Serve: Serve hot with pasta, zucchini noodles, or bread.