There’s something about homemade meatballs that just feels special. Maybe it’s the way they fill your kitchen with the most amazing, mouthwatering aroma or how every bite is packed with juicy, cheesy, herby goodness. These Baked Chicken Ricotta Meatballs with Spinach are the kind of dish that makes you want to gather around the table and savor every last bite. They’re tender, flavorful, and baked to golden perfection. Plus, they come together easily, making them perfect for both busy weeknights and cozy weekend dinners. Trust me, this one’s a keeper!
Why You’ll Love Baked Chicken Ricotta Meatballs with Spinach
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: These meatballs can be served over pasta, in a sandwich, or as a protein-packed appetizer.
Budget-Friendly: Made with simple, everyday ingredients that won’t break the bank.
Quick and Easy: Minimal prep time with maximum flavor. Just mix, shape, and bake!
Customizable: Swap out the spinach for kale, add a pinch of spice, or use a different cheese to make it your own.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Ingredients in Baked Chicken Ricotta Meatballs with Spinach
Here’s the magic of this recipe—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Ground Chicken: Lean, tender, and the perfect base for soaking up all those amazing flavors.
Ricotta Cheese: The secret ingredient that makes these meatballs incredibly soft and juicy.
Spinach: A nutritious addition that adds a pop of color and a subtle earthy flavor.
Breadcrumbs: Help bind everything together while keeping the texture light and airy.
Egg: Works as the glue to hold the meatballs together.
Parmesan Cheese: Adds a nutty, salty depth of flavor that takes these meatballs to the next level.
Garlic & Onion: Essential for building layers of flavor.
Italian Seasoning: A perfect blend of herbs that makes these meatballs taste like they came straight from an Italian kitchen.
Salt & Pepper: Enhances all the flavors and brings balance to the dish.
Instructions
Preheat Your Equipment
Start by preheating your oven to 400°F. This ensures even cooking and gives your meatballs that perfect golden-brown finish.
Combine Ingredients
In a large bowl, combine ground chicken, ricotta cheese, spinach, breadcrumbs, egg, Parmesan, garlic, onion, Italian seasoning, salt, and pepper. Mix until well combined, but don’t overwork the mixture—it should be soft and slightly sticky.
Prepare Your Cooking Vessel
Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Assemble the Dish
Use a cookie scoop or your hands to form evenly sized meatballs and place them on the prepared baking sheet.
Cook to Perfection
Bake for about 20-25 minutes or until the meatballs are cooked through and golden on the outside.
Finishing Touches
Let them rest for a few minutes before serving. This allows the juices to redistribute, keeping them extra tender.
Serve and Enjoy
Serve warm and enjoy! Whether it’s paired with pasta, salad, or tucked into a sandwich, these meatballs are sure to impress.
Nutrition Facts
Servings: 4-6
Calories per serving: 320
Preparation Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
How to Serve Baked Chicken Ricotta Meatballs with Spinach
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Over a bed of spaghetti with marinara sauce for a classic Italian meal.
- Stuffed into a crusty sub roll with melted mozzarella for an irresistible meatball sandwich.
- Served alongside roasted vegetables and quinoa for a healthy, protein-packed meal.
- Dipped into your favorite sauce as a tasty appetizer for parties and gatherings.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Use fresh ricotta for the best texture—it makes a huge difference!
- Don’t overmix the meatball mixture to keep them light and tender.
- Chill the mixture for 15 minutes before shaping the meatballs to make them easier to handle.
- Use a cookie scoop for evenly sized meatballs that cook at the same rate.
- Double the batch and freeze extra meatballs for a quick meal later.
FAQ
Can I use ground turkey instead of chicken?
Yes! Ground turkey works just as well and will give a similar texture and flavor.
Do I have to use ricotta cheese?
Ricotta helps make these meatballs extra soft, but you can substitute with cottage cheese or even Greek yogurt if needed.
Can I make these meatballs ahead of time?
Absolutely! You can prepare them a day in advance and store them in the fridge before baking.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Can I fry these meatballs instead of baking?
Yes, you can pan-fry them in a little oil over medium heat until golden and cooked through.
What’s the best sauce to serve with these meatballs?
Marinara, Alfredo, or even a creamy garlic sauce would be fantastic options.
Can I make these meatballs gluten-free?
Just swap out the breadcrumbs for a gluten-free alternative like almond flour or gluten-free panko.
Can I add more veggies?
Of course! Finely grated zucchini or carrots would blend in beautifully.
How do I keep the meatballs from falling apart?
Make sure to include the egg and breadcrumbs, and don’t skip chilling the mixture if it feels too soft.
Can I reheat these meatballs?
Yes! Warm them in the oven at 350°F for about 10 minutes or microwave in 30-second intervals until heated through.
Conclusion
There you have it—Baked Chicken Ricotta Meatballs with Spinach that are tender, cheesy, and absolutely bursting with flavor. Whether you serve them with pasta, in a sandwich, or on their own, they’re guaranteed to be a hit. This recipe is easy, comforting, and just the kind of thing you’ll want to make again and again. So go ahead, grab your ingredients, and let’s get cooking—because trust me, these meatballs are worth it!
Print
Baked Chicken Ricotta Meatballs with Spinach
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings (about 16 meatballs) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
These tender and juicy baked chicken meatballs are packed with creamy ricotta cheese, fresh spinach, and aromatic seasonings. Perfect as a main dish, over pasta, or as a protein-packed appetizer!
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tbsp olive oil (for brushing)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix ground chicken, ricotta cheese, spinach, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and red pepper flakes.
- Stir until well combined but do not overmix.
- Scoop about 2 tablespoons of mixture per meatball and roll into balls. Place on the baking sheet.
- Lightly brush or spray the tops with olive oil.
- Bake for 18-20 minutes or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Serve warm with marinara sauce, pasta, or as-is with a side salad.
Notes
- Swap ground chicken with ground turkey if preferred.
- For extra crispiness, broil the meatballs for the last 2-3 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 4 meatballs
- Calories: ~250 kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 90mg