Juicy Baked Chicken Ricotta Meatballs with Spinach Recipe

Crafting delectable baked chicken ricotta meatballs with spinach promises a culinary adventure that will delight your taste buds.

Soft and tender, these protein-packed spheres blend lean meat with creamy cheese and vibrant greens.

Herbs and spices dance through each bite, creating layers of unexpected flavor.

Nutritious ingredients come together in a simple yet sophisticated preparation that feels like a warm hug.

Mediterranean influences shine through the carefully selected components, making this dish both comforting and elegant.

Minimal effort yields maximum satisfaction, turning an ordinary dinner into something truly memorable.

Anticipate a meal that sparks conversation and leaves everyone asking for seconds.

Why You’ll Love Chicken Ricotta Meatballs

• Packed with lean protein from chicken and spinach, these meatballs deliver a powerful nutritional punch perfect for health-conscious eaters.
• Baking eliminates the messy stovetop frying, making preparation straightforward and cleanup a breeze with minimal kitchen mess.
• Flexible recipe allows quick modifications like adding different herbs, cheese variations, or gluten-free breadcrumbs to match personal taste preferences.
• Soft texture and mild flavors make these meatballs an ideal meal for kids and adults, serving as a crowd-pleasing dish for family dinners or gatherings.

What’s in Chicken Ricotta Meatballs

• Ground Chicken: Lean and tender base for the meatballs.
• Ricotta Cheese: Adds moisture and creamy texture to the meatballs.

• Parmesan Cheese: Provides sharp and salty flavor.

• Oregano, Basil: Fresh herbs that add aromatic depth.
• Garlic: Brings robust and pungent flavor.
• Salt, Pepper: Essential seasonings for balanced taste.

• Egg: Helps hold the meatballs together.
• Breadcrumbs: Absorbs moisture and provides structure.

• Spinach: Adds nutrition and green color.

• Olive Oil: Used for greasing and creating golden finish.

How to Make Chicken Ricotta Meatballs

Step 1: Fire Up The Oven

Turn the oven to a toasty 400°F and let it warm up while you prepare the meatball magic.

Step 2: Create Meatball Magic

• Ground chicken
• Ricotta cheese
• Chopped spinach
• Parmesan cheese
• Egg
• Minced garlic
• Oregano
• Basil
• Salt
• Pepper

Mix everything together using your hands or a trusty spatula until all ingredients dance together beautifully.

Step 3: Perfect the Texture

If the mixture feels too wet and sloppy, sprinkle in breadcrumbs gradually.

You want a consistency that lets you roll perfect meatballs without falling apart.

Step 4: Shape Those Morsels

Roll the mixture into delightful round meatballs, aiming for about 1.5 inches in diameter.

You should end up with roughly 20-24 tasty nuggets.

Step 5: Prepare The Baking Sheet

Lightly coat a baking sheet with olive oil to prevent sticking and ensure easy cleanup.

Step 6: Arrange and Enhance

Place each meatball on the prepared sheet, giving them some breathing room.

Gently brush the tops with olive oil for a gorgeous golden finish.

Step 7: Bake To Perfection

Slide the baking sheet into the preheated oven and let the meatballs bake until they’re cooked through and sporting a beautiful golden-brown exterior.

Tips for Baked Ricotta Meatballs

• Add breadcrumbs gradually if mixture feels too wet, ensuring perfect meatball texture without dryness.
• Use a small ice cream scoop or tablespoon to create consistent 1.5-inch meatballs for even cooking.
• Lightly brush olive oil on meatball tops before baking to achieve beautiful browning and extra flavor.
• Mix ingredients gently with hands, avoiding overmixing which can make chicken meatballs tough and dense.
• Consider adding extra grated Parmesan or nutritional yeast for increased protein and deeper savory notes.

Save and Reheat Chicken Ricotta Meatballs

• Store leftover meatballs in an airtight container within 2 hours of cooking. Properly sealed, they'll keep fresh for 3-4 days in the refrigerator.
• Wrap individual meatballs in plastic wrap, then place in a freezer-safe container or heavy-duty freezer bag. They'll maintain quality for up to 3 months.
• Place meatballs on a microwave-safe plate, cover with a damp paper towel to prevent drying. Heat in 30-second intervals, checking temperature until warmed through.
• Preheat oven to 350°F, arrange meatballs in a single layer on a baking sheet. Cover with foil to retain moisture, warm for 10-15 minutes until internal temperature reaches 165°F.

What to Serve with Ricotta Meatballs

• Pair Crisp White Wine: Select a bright, acidic Pinot Grigio or Sauvignon Blanc to cut through the richness of the chicken and ricotta meatballs, enhancing the herbal notes of oregano and basil.
• Create Fresh Salad Side: Prepare a light arugula salad with lemon vinaigrette, which will complement the meatballs' creamy texture and provide a zesty, peppery contrast.
• Match Rustic Bread: Serve warm, crusty Italian bread or focaccia to soak up the delicious meatball juices and add a satisfying textural element to the meal.
• Add Roasted Vegetable Base: Spread meatballs over a bed of roasted cherry tomatoes and zucchini to create a complete, colorful plate with additional Mediterranean-inspired flavors.

Flavor Combos for Chicken Ricotta Meatballs

• Gluten-Free Option: Replace breadcrumbs with almond flour or crushed gluten-free crackers to maintain meatball texture while accommodating gluten sensitivities.
• Low-Carb Adaptation: Swap ground chicken with ground turkey or lean ground beef, and eliminate breadcrumbs completely for a protein-packed alternative.
• Dairy-Free Modification: Substitute ricotta with silken tofu or cashew cream, and use nutritional yeast instead of Parmesan to create a similar creamy consistency.
• Herb Lover's Variation: Experiment with different fresh herbs like thyme, rosemary, or chives to customize the meatball flavor profile and add unique aromatics.

FAQs

• Why use ricotta in these meatballs?

Ricotta adds incredible moisture and creates a lighter, more tender texture compared to traditional meatballs. It helps prevent the chicken from becoming dry and dense during baking.

• Can I use frozen spinach instead of fresh?

Yes, absolutely! Just make sure to thaw and thoroughly squeeze out excess water from frozen spinach before mixing into the meatball mixture. This prevents the mixture from becoming too wet and helps maintain the right consistency.

• Is there a substitute for ground chicken if I don't have it?

Ground turkey works perfectly as an alternative. Both are lean meats with similar textures and will produce equally delicious meatballs. Just ensure you’re using ground poultry with a fat content around 93-95% lean.

• How do I know the meatballs are fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). This ensures the chicken is safely cooked through while maintaining a juicy, tender texture.

Baked Chicken Ricotta Meatballs with Spinach Recipe

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4.8 from 28 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Succulent baked chicken ricotta meatballs with spinach bring Mediterranean comfort straight to your kitchen. Hearty protein-packed spheres nestled with creamy ricotta and green spinach promise a delightful dining experience you’ll savor with each delectable bite.

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Ingredients

Scale 1x2x3x

Main Protein and Dairy:

• 1 pound (454 grams) ground chicken
• 1 cup (240 milliliters) ricotta cheese
• ½ cup (50 grams) grated Parmesan cheese
• 1 large egg

Herbs, Spices, and Seasonings:

• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Additional Ingredients:

• 2 cups (60 grams) fresh spinach (finely chopped)
• ¼ cup (30 grams) breadcrumbs (optional, for binding)
• 2 tablespoons (30 milliliters) olive oil

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Instructions

1. Preheat the oven to 400°F (200°C), ensuring the rack is positioned in the center for even cooking.
2. In a spacious mixing bowl, combine ground chicken, ricotta, finely chopped spinach, grated Parmesan, egg, minced garlic, dried oregano, fresh basil, salt, and pepper.
3. Gently fold the ingredients together, using your hands or a flexible spatula to blend without overworking the mixture.
4. Assess the moisture level of the mixture; if it appears too loose, gradually incorporate breadcrumbs until the texture allows for easy meatball shaping.
5. Roll the protein mixture into uniform spheres, approximately 1.5 inches in diameter, aiming for consistent size to ensure even baking.
6. Prepare a rimmed baking sheet by lightly coating the surface with olive oil to prevent sticking.
7. Arrange the meatballs on the prepared sheet, spacing them to allow heat circulation and prevent steaming.
8. Delicately brush the meatball surfaces with a thin layer of olive oil to promote a golden, appetizing exterior during baking.
9. Transfer the baking sheet to the preheated oven and cook for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) when tested with a meat thermometer.

Notes

• Add extra moisture and richness to the meatballs by ensuring ricotta is well-drained to prevent soggy texture.
• Include breadcrumbs incrementally to control binding and prevent dense, heavy meatballs.
• For gluten-free version, substitute regular breadcrumbs with almond flour or gluten-free breadcrumbs.
• Test meatball mixture’s consistency by forming a small patty and checking if it holds together without crumbling.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 290
• Sugar: 2 g
• Sodium: 480 mg
• Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 100 mg