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Baked Chicken Ricotta Meatballs with Spinach

Baked Chicken Ricotta Meatballs with Spinach

Baked Chicken Ricotta Meatballs with Spinach combine tender ground chicken, creamy ricotta cheese, and vibrant fresh spinach to create a healthy, flavorful, and moist meatball dish. Perfect for quick weeknight dinners, meal prepping, or casual gatherings, these meatballs are easy to prepare, kid-friendly, and versatile for serving with pasta, salads, or as protein-packed snacks.

  • Total Time: 35 minutes
  • Yield: Approximately 20 meatballs 1x

Ingredients

Scale

Meatball Mixture

  • 1 lb lean ground chicken
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, finely chopped
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs (use gluten-free if needed)
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1/4 cup onion, finely diced
  • 1 teaspoon Italian seasoning (oregano, basil, thyme blend)
  • Salt and pepper to taste

For Baking

  • Olive oil (for greasing baking sheet)

Instructions

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking, ensuring the meatballs bake evenly without adhering to the tray.
  2. Combine Ingredients: In a large mixing bowl, add ground chicken, ricotta cheese, finely chopped spinach, Parmesan, minced garlic, diced onion, Italian seasoning, breadcrumbs, and the beaten egg. Season with salt and pepper to taste. Use clean hands or a spoon to mix gently until all ingredients are uniformly incorporated, being careful not to overmix.
  3. Shape the Meatballs: Portion the mixture using a tablespoon or small cookie scoop and roll gently between your palms to form uniform 1.5-inch diameter meatballs, which ensures consistent cooking.
  4. Bake Until Golden: Place the meatballs evenly spaced on the prepared baking sheet. Bake in the preheated oven for 18-20 minutes, or until cooked through and lightly golden on the outside. Verify doneness with an internal temperature of 165°F (75°C).
  5. Serve and Enjoy: Remove the meatballs from the oven and let rest for a few minutes. Serve warm with your choice of dipping sauce, pasta, or a fresh salad for a satisfying meal.

Notes

  • Don’t overmix the meatball mixture to keep them tender and avoid a dense texture.
  • Finely chop spinach to evenly distribute flavor and prevent large leafy chunks.
  • Use fresh spinach and high-quality cheeses to enhance overall taste.
  • Use parchment paper or silicone mat on the baking sheet for easy cleanup and to prevent sticking.
  • Test-bake one meatball first to check seasoning and adjust as needed before baking the rest.
  • Frozen spinach can be used if thoroughly thawed and drained.
  • For gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or almond flour.
  • Ricotta cheese adds moisture; avoid overbaking to maintain juiciness.
  • Meatballs can be frozen raw and baked fresh later for convenience.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 3 meatballs
  • Calories: 180 kcal
  • Sugar: 1 g
  • Sodium: 220 mg
  • Fat: 9 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1 g
  • Protein: 18 g
  • Cholesterol: 80 mg

Keywords: baked chicken meatballs, ricotta meatballs, spinach meatballs, healthy chicken recipe, gluten-free meatballs, easy meatballs, kid-friendly dinner