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Baked Chicken Ricotta Meatballs with Spinach Recipe

Baked Chicken Ricotta Meatballs with Spinach Recipe
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4.8 from 10 reviews

These Baked Chicken Ricotta Meatballs with Spinach are a delightful twist on traditional meatballs, combining lean ground chicken with creamy ricotta and nutritious spinach, all baked to perfection and served in a flavorful marinara sauce.

Ingredients

Units Scale

For the Meatballs:

  • 1 pound ground chicken
  • 1 cup ricotta cheese
  • 1 large egg
  • 1 cup fresh spinach, finely chopped
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For Serving:

  • 1 tablespoon olive oil
  • 2 cups marinara sauce

Instructions

  1. Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and brush with olive oil.
  2. Mix the ingredients: In a large bowl, combine ground chicken, ricotta, egg, spinach, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper. Mix gently.
  3. Form the meatballs: Shape the mixture into 1 1/2-inch meatballs and place them on the baking sheet.
  4. Bake: Bake for 18-20 minutes until golden and cooked through.
  5. Heat the marinara: Warm the marinara sauce in a skillet.
  6. Simmer: Transfer the cooked meatballs to the sauce and simmer for 5 minutes.
  7. Serve: Serve hot with pasta, zucchini noodles, or bread.

Notes

  • You can use ground turkey instead of chicken.
  • Opt for part-skim ricotta for a lighter option.
  • Meatballs can be frozen for up to 2 months in an airtight container.

Nutrition

Find it online: https://easy-tapas-recipes.com/baked-chicken-ricotta-meatballs-with-spinach-recipe/