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