Baked Chicken Ricotta Meatballs with Spinach
These Baked Chicken Ricotta Meatballs with Spinach are light, moist, and full of fresh Italian flavor. The ricotta keeps them tender, while chopped spinach adds a boost of greens. They’re baked to perfection and pair beautifully with pasta, salad, or on a sub roll.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 18–20 meatballs (4–5 servings) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-inspired
Ingredients
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1 lb ground chicken
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1/2 cup ricotta cheese
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1 cup fresh spinach, finely chopped (or 1/2 cup thawed frozen spinach, squeezed dry)
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1/2 cup grated Parmesan cheese
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1/3 cup plain breadcrumbs
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1 egg
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2 garlic cloves, minced
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1 tsp dried oregano
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1/2 tsp salt
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1/4 tsp black pepper
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Optional: 1 tbsp fresh parsley or basil, chopped
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Olive oil spray (for baking)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
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Mix ingredients: In a large bowl, combine ground chicken, ricotta, spinach, Parmesan, breadcrumbs, egg, garlic, oregano, salt, pepper, and herbs if using. Mix just until combined—don’t overwork it.
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Form meatballs: Use a cookie scoop or spoon to form 1 1/2-inch meatballs and place them evenly on the prepared baking sheet. You should get about 18–20 meatballs.
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Bake: Lightly spray the tops with olive oil. Bake for 20–22 minutes, or until golden and cooked through (internal temp of 165°F).
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Serve: Enjoy with marinara sauce, pasta, or as a high-protein snack or meal prep item.
Notes
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Great for freezing—just bake and cool, then freeze in an airtight container.
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Swap chicken with ground turkey if preferred.
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Delicious with lemon or tomato cream sauces, too.