Description
These Baked Chicken Ricotta Meatballs with Spinach are a flavorful and healthy dish combining lean ground chicken, creamy ricotta cheese, and fresh spinach. Seasoned with garlic, oregano, and basil, and baked to perfection, these meatballs are perfect for a wholesome family dinner or meal prep.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1 cup ricotta cheese
- 2 cups fresh spinach, finely chopped
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs (optional, for binding)
- 2 tablespoons olive oil (divided for greasing and brushing)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the meatballs.
- Combine Ingredients: In a large mixing bowl, combine ground chicken, ricotta cheese, chopped spinach, Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and black pepper.
- Mix Thoroughly: Use your hands or a spatula to mix all ingredients together until fully incorporated and evenly distributed.
- Adjust Consistency: If the mixture feels too wet and difficult to shape, gradually add breadcrumbs until the mixture holds together well enough to form meatballs.
- Form Meatballs: Shape the mixture into meatballs about 1.5 inches in diameter. This should yield approximately 20 to 24 meatballs.
- Prepare Baking Sheet: Lightly grease a baking sheet with some of the olive oil to prevent sticking during baking.
- Arrange Meatballs: Place the formed meatballs evenly spaced on the greased baking sheet to allow for even cooking.
- Brush with Olive Oil: Lightly brush the tops of the meatballs with olive oil to help them brown nicely in the oven.
- Bake: Bake the meatballs at 400°F (200°C) for approximately 20-25 minutes, or until cooked through and golden brown on the outside. Ensure the internal temperature reaches 165°F (74°C) for safety.
Notes
- Breadcrumbs are optional but help bind the mixture if it is too loose.
- For extra flavor, serve with marinara sauce or your favorite dipping sauce.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- These meatballs can also be frozen before baking; bake directly from frozen by adding a few extra minutes to cooking time.
- You can substitute fresh spinach with frozen spinach, thawed and thoroughly drained.
