Baked Chicken Ricotta Meatballs with Spinach

Baked Chicken Ricotta Meatballs with Spinach are tender, juicy, and packed with flavor. The ricotta keeps them incredibly moist, while the spinach adds a nutritious twist. These lightened-up meatballs are perfect for a cozy dinner, meal prep, or served with pasta, in a sub, or on their own with your favorite sauce. Baked instead of fried, they’re healthier without sacrificing flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground chickenricotta cheesefresh spinach (chopped)egggarlic cloves (minced)Italian seasoninggrated Parmesan cheesebreadcrumbssaltblack pepperolive oil or cooking spray

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

In a large bowl, combine ground chicken, ricotta, chopped spinach, egg, garlic, Parmesan, Italian seasoning, breadcrumbs, salt, and pepper.

Mix gently with your hands or a spoon until just combined—don’t overmix to keep the meatballs tender.

Using damp hands or a scoop, form the mixture into golf ball–sized meatballs and place them evenly on the baking sheet.

Lightly brush or spray the tops with olive oil.

Bake for 20–25 minutes, or until golden and cooked through (internal temp should reach 165°F/74°C).

Serve warm with marinara sauce, over pasta, or on a bed of greens.

Servings and timing

This recipe yields approximately 16 meatballs.Preparation time: 15 minutesBaking time: 25 minutesTotal time: 40 minutes

Variations

Use ground turkey or beef instead of chicken.

Add crushed red pepper flakes for a touch of heat.

Swap spinach for kale or chopped zucchini for a different veggie twist.

Serve with pesto or a lemon-garlic yogurt sauce for something fresh.

Use gluten-free breadcrumbs to keep the recipe gluten-free.

storage/reheating

Store meatballs in an airtight container in the refrigerator for up to 4 days.To reheat, warm in the oven at 350°F (175°C) for 10–15 minutes or microwave until heated through.They freeze well—store in a freezer-safe container for up to 2 months and thaw before reheating.

FAQs

Can I use frozen spinach?

Yes, just thaw and squeeze out excess water before adding.

Is ricotta necessary?

It keeps the meatballs moist and tender, but you could substitute with cottage cheese or leave it out (texture will be firmer).

Can I make these ahead of time?

Yes, prep and refrigerate the raw meatballs for up to 1 day before baking.

Do they taste cheesy?

They have a subtle cheesy flavor from the ricotta and Parmesan—not overpowering.

Can I make them without breadcrumbs?

Yes, but use a binder like almond flour or oats if skipping breadcrumbs.

What’s the best sauce to pair with these?

Classic marinara, creamy Alfredo, or even tzatziki all work well.

Do they brown nicely in the oven?

Yes, especially if brushed lightly with oil before baking.

Are they good for kids?

Very kid-friendly in both taste and nutrition.

Can I pan-fry them instead?

You can, but baking is easier and healthier with less mess.

Can I stuff them with cheese?

Absolutely—add a cube of mozzarella inside each for a melty surprise.

Conclusion

Baked Chicken Ricotta Meatballs with Spinach are a wholesome, flavorful twist on a classic comfort food. Moist, cheesy, and packed with greens, they’re as versatile as they are delicious. Whether served with sauce, in a sandwich, or as a protein-packed snack, these meatballs are sure to earn a permanent spot in your weekly meal rotation.

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