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
Units
Scale
- 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