Description
These Baked Chicken Ricotta Meatballs with Spinach are a healthy and flavorful twist on classic meatballs. Made with lean ground chicken, creamy ricotta cheese, fresh spinach, and aromatic herbs, these meatballs are baked to golden perfection for a light yet satisfying meal. Perfect as a protein-packed appetizer or served with your favorite sauce and pasta for dinner.
Ingredients
Scale
Meatball Mixture
- 1 pound ground chicken
- 1 cup ricotta cheese
- 2 cups fresh spinach, finely chopped
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs (optional, for binding)
For Baking
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the meatballs evenly and thoroughly.
- Mix Ingredients: In a large mixing bowl, combine ground chicken, ricotta cheese, finely chopped spinach, grated Parmesan, egg, minced garlic, dried oregano, dried basil, salt, and pepper. This mixture brings moisture, flavor, and binding to the meatballs.
- Combine Well: Mix the ingredients thoroughly using your hands or a spatula until everything is evenly incorporated. Proper mixing ensures uniform texture and taste in every meatball.
- Add Breadcrumbs If Needed: If the mixture feels too wet and difficult to shape, gradually add the breadcrumbs until the consistency is firm enough to form meatballs without falling apart.
- Form Meatballs: Shape the mixture into meatballs approximately 1.5 inches in diameter. You should get about 20-24 meatballs, ensuring even size for consistent cooking.
- Prepare Baking Sheet: Lightly grease a baking sheet with olive oil to prevent sticking and help the meatballs brown nicely.
- Arrange Meatballs: Place the meatballs on the prepared baking sheet, spacing them out to allow hot air circulation and even cooking.
- Brush with Olive Oil: Lightly brush the tops of the meatballs with olive oil to promote a golden, appetizing finish during baking.
- Bake Meatballs: Bake in the preheated oven at 400°F (200°C) for about 18-20 minutes, or until the meatballs are cooked through and golden brown on the outside. Use a meat thermometer to check for an internal temperature of 165°F (74°C) for safety.
Notes
- For a gluten-free option, substitute the breadcrumbs with gluten-free breadcrumbs or omit them altogether.
- If you prefer, swap fresh spinach with frozen spinach, just be sure to thaw and squeeze out excess moisture first.
- These meatballs can be served with marinara sauce and pasta, or as a protein-packed snack or appetizer.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
