These baked chicken ricotta meatballs are tender, flavorful, and packed with protein. The ricotta cheese adds creaminess, while the spinach provides a boost of nutrients. Baking them keeps them light and healthy without sacrificing taste. Serve with marinara sauce and pasta or enjoy them on their own for a simple and satisfying meal.
Ingredients
For the Meatballs:
- 1 lb ground chicken (or turkey for a lighter option)
- 1/2 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon olive oil (optional, for brushing)
For Serving:
- Marinara sauce (homemade or store-bought)
- Cooked pasta, zucchini noodles, or crusty bread (optional)
- Fresh basil, chopped, for garnish
Instructions
Step 1: Preheat the Oven
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it for easy cleanup.
Step 2: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, Parmesan cheese, egg, breadcrumbs, minced garlic, oregano, salt, and pepper. Mix gently with your hands or a spoon until just combined. Avoid overmixing to keep the meatballs tender.
Step 3: Shape the Meatballs
Scoop about 1–2 tablespoons of the mixture per meatball and roll it into a ball using your hands. Place the shaped meatballs on the prepared baking sheet, spacing them evenly apart.
Step 4: Bake the Meatballs
Lightly brush the tops of the meatballs with olive oil (optional, for extra browning). Bake in the preheated oven for 18–20 minutes, or until the meatballs are cooked through and golden brown. The internal temperature should reach 165°F (75°C) when measured with a meat thermometer.
Step 5: Serve and Enjoy
Serve the baked meatballs warm with marinara sauce on the side for dipping, or toss them in the sauce for a saucy twist. Garnish with fresh basil before serving. Pair with cooked pasta, zucchini noodles, or crusty bread for a complete meal.
Cooking Time & Servings
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: ~280 per serving
Why This Recipe Works
The ricotta cheese keeps the meatballs light and moist, while the spinach adds freshness and nutrients. The combination of garlic, oregano, and Parmesan creates a savory base, and baking ensures they’re healthier than traditional fried meatballs.
Variations to Try
- Add Herbs: Stir in fresh parsley, basil, or thyme for an aromatic touch.
- Spice It Up: Add red pepper flakes or a dash of cayenne for extra heat.
- Gluten-Free Option: Use gluten-free breadcrumbs to make this recipe suitable for dietary restrictions.
- Swap Proteins: Replace ground chicken with turkey or beef for a different flavor profile.
- Cheese-Stuffed Meatballs: Add a small cube of mozzarella cheese to the center of each meatball before baking for a gooey surprise.
Tips for Success
- Don’t Overmix: Overmixing the meatball mixture can make them dense—mix just until combined.
- Use Fresh Spinach: Fresh spinach wilts beautifully into the mixture, but frozen spinach works too if thawed and squeezed dry.
- Check for Doneness: Use a meat thermometer to ensure the meatballs reach an internal temperature of 165°F (75°C).
- Save Leftovers: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Make Ahead: Prepare the meatball mixture ahead of time and refrigerate for up to 24 hours before shaping and baking.