Description
These Baked Chicken Ricotta Meatballs with Spinach offer a healthy and flavorful twist on traditional meatballs. Combining lean ground chicken with creamy ricotta cheese and fresh spinach, they’re baked to perfection and simmered in a rich marinara sauce. Perfect for a comforting family meal served alongside pasta, rice, or crusty bread.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh parsley, chopped
- Olive oil, for drizzling
Sauce
- 1 jar (24 ounces) marinara sauce
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Make the Meatball Mixture: In a large bowl, combine ground chicken, ricotta cheese, finely chopped spinach, breadcrumbs, grated Parmesan, egg, minced garlic, dried oregano, salt, black pepper, and chopped fresh parsley. Gently mix together until just combined, being careful not to overwork the mixture to keep meatballs tender.
- Form the Meatballs: Scoop the mixture and roll into golf ball-sized meatballs (about 2 tablespoons each). Place them evenly spaced on the prepared baking sheet. Drizzle lightly with olive oil to help them brown and stay moist.
- Bake: Bake the meatballs in the preheated oven for 20 to 22 minutes until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C) to ensure they are safe to eat.
- Simmer in Sauce: While the meatballs bake, heat marinara sauce in a large skillet or saucepan over medium heat. Once the meatballs are done, carefully transfer them into the sauce and let them simmer together for 5 to 10 minutes to meld flavors and keep the meatballs moist.
- Serve: Serve the meatballs hot, spooned with the marinara sauce. They pair wonderfully with pasta, rice, or crusty bread for a hearty and satisfying meal.
Notes
- Do not overmix the meatball mixture to avoid dense meatballs.
- Check meatball doneness with a meat thermometer for safety and best texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs.
- Fresh spinach can be lightly sautéed and drained to remove excess moisture before adding if desired.
