Baked Chicken Ricotta Meatballs with Spinach
Tender and flavorful baked meatballs made with ground chicken and ricotta, packed with spinach for a nutritious twist. Perfect for meal prep and kid-friendly.
Ingredients
Meatball Ingredients
- 1 pound ground chicken Buy from a trusted butcher for best texture.
- 1 cup ricotta cheese Deli ricotta is often fresher and cheaper.
- 1 cup fresh spinach, chopped Can substitute with thawed frozen spinach.
- 1/2 cup breadcrumbs Panko can be used for a lighter texture.
- 1/4 cup grated Parmesan cheese Use freshly grated for better flavor.
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Serving Suggestion
- Marinara sauce for serving (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground chicken, ricotta cheese, chopped spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper.
- Mix until just combined, being careful not to overwork the mixture.
- Shape the mixture into meatballs, about 1-2 inches in diameter, and place them on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the meatballs are cooked through and golden brown.
- Serve with marinara sauce or your favorite dish.
Notes
These meatballs freeze beautifully. For meal prep, cool completely and freeze on a tray before bagging. Reheat gently in a 350°F oven to keep them moist.