Tangy Baked Chicken Ricotta Meatballs With Spinach Recipe

Crafting delectable baked chicken ricotta meatballs with spinach combines comfort and nutrition in one incredible dish.

Soft cheese brings magical moisture to lean poultry meat.

Mediterranean flavors dance through each tender bite, creating a meal that satisfies completely.

Herbs and greens add surprising depth to traditional meatball recipes.

Home cooks appreciate simple techniques that produce restaurant-quality results.

Weeknight dinners become special when you roll these protein-packed spheres with care.

Dive into a recipe that promises both wholesome ingredients and maximum flavor.

Baked Chicken Ricotta Meatballs with Spinach

• Speedy Preparation: Craft delicious chicken ricotta meatballs with minimal kitchen effort, requiring just a few simple steps from mixing to baking.
• Nutritional Powerhouse: Pack a healthy punch with lean ground chicken, protein-rich ricotta, and nutrient-dense spinach creating a balanced and wholesome meal.
• Versatile Serving Options: Enjoy these moist meatballs multiple ways – as an appetizer, main course, or paired with pasta, zucchini noodles, or crusty bread for a satisfying dinner.
• Kid and Adult-Friendly: Delight both picky eaters and sophisticated palates with a crowd-pleasing recipe that combines familiar flavors and interesting textures in one comforting dish.

Ingredients for Baked Chicken Ricotta Meatballs

• Ground Chicken: The primary meat base that provides a lean and mild-flavored foundation for the meatballs.
• Ricotta Cheese: A creamy cheese that adds moisture and softness to the meatball texture.
• Egg: Helps bind the ingredients together and provides structure to the meatballs.
• Parmesan Cheese: Adds a sharp, salty flavor and enhances the overall taste of the meatballs.

• Spinach, Fresh Basil: Green herbs that introduce color, freshness, and subtle earthy notes to the dish.
• Minced Garlic: Provides a robust and aromatic flavor profile to the meatballs.
• Oregano, Salt, Pepper: Classic seasonings that enhance and balance the overall taste of the meatballs.

• Breadcrumbs: Helps absorb moisture and create a light, tender texture in the meatballs.
• Olive Oil: Used for optional browning and adding a subtle richness to the exterior of the meatballs.
• Marinara Sauce: A complementary sauce for serving and adding extra moisture and flavor.

How to Bake Ricotta Meatballs with Spinach

Step 1: Fire Up the Oven

Turn your oven to a toasty 400F (200C). Grab a baking sheet and cover it with parchment paper or give it a light oil spray to prevent sticking.

Step 2: Create Meatball Magic

• Ground chicken
• Ricotta cheese
• Chopped spinach
• Parmesan cheese
• Egg
• Breadcrumbs
• Minced garlic
• Oregano
• Salt
• Pepper

Gently mix everything together using your hands or a spoon. Be careful not to overwork the mixture – you want these meatballs to stay super tender.

Step 3: Shape Your Flavor Bombs

Scoop out portions of the mixture and roll them into beautiful round meatballs. Place them on the prepared baking sheet, giving each one some breathing room.

Step 4: Bake to Golden Perfection

If you want extra browning, brush the meatballs with a touch of olive oil. Slide the baking sheet into the oven and bake for 18-20 minutes.

You’ll know they’re done when they turn golden brown and reach an internal temperature of 165F (75C).

Step 5: Serve with Flair

Plate these beauties while they’re warm.

Serve with marinara sauce for dipping or drizzle the sauce directly over the meatballs. Sprinkle some fresh basil on top for a pop of color and flavor.

Pair with pasta, zucchini noodles, or crusty bread to complete your meal.

Tips to Perfect Baked Chicken Ricotta Meatballs

• Handle the mixture gently and mix minimally to keep the chicken meatballs light and tender.
• Squeeze excess water from chopped spinach to avoid soggy meatballs that might fall apart during baking.
• Use a meat thermometer to ensure chicken reaches 165F, guaranteeing safe and perfectly cooked meatballs.
• Experiment with herbs like thyme or parsley, or add red pepper flakes for a subtle kick of heat.
• Swap breadcrumbs with gluten-free alternatives like almond flour for a low-carb or gluten-sensitive version.

Variations to Try on Chicken Ricotta Meatballs

• Herbal Infusion Meatballs: Add fresh chopped rosemary, thyme, and sage to enhance the herb profile and create a Mediterranean-inspired flavor.
• Spicy Southwest Chicken Meatballs: Mix in diced jalapeños, cumin, chili powder, and cilantro for a zesty southwestern kick.
• Cheesy Stuffed Meatballs: Create a pocket in each meatball and fill with mozzarella or feta cheese before baking for a gooey center.
• Mediterranean Olive Meatballs: Incorporate finely chopped kalamata olives and crumbled feta cheese into the mixture for a tangy Mediterranean taste.

Pairings That Complement Ricotta Meatballs

• Pair with Robust Red Wine: Select a medium-bodied Italian red like Chianti or Sangiovese to complement the rich, savory chicken and ricotta flavors. The wine's acidity cuts through the cheese's creaminess while enhancing the herb notes.
• Serve with Crisp Arugula Salad: Create a bright, peppery side salad dressed with lemon vinaigrette to balance the meatballs' richness. The fresh greens provide a light contrast to the hearty protein.
• Match with Garlic Focaccia Bread: Prepare a warm, herb-infused focaccia to soak up marinara sauce and provide a delicious textural companion. The bread's olive oil and herb profile perfectly complements the meatballs' Mediterranean-inspired seasonings.

How to Store Baked Chicken Ricotta Meatballs

Store leftover meatballs in an airtight container for up to 4 days. Cool completely before sealing to prevent moisture buildup.

Place cooled meatballs in a freezer-safe container or freezer bag. Wrap tightly to prevent freezer burn. Freeze for up to 3 months.

Place meatballs on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat in 30-second intervals, checking temperature until warm throughout.

Preheat oven to 350F. Arrange meatballs in a single layer on a baking sheet. Cover with foil to prevent drying. Warm for 10-15 minutes until heated completely.

FAQs

• Can I use ground turkey instead of chicken?

Yes, ground turkey is an excellent substitute and will work perfectly with the same seasonings and cooking method.

• How do I know if the meatballs are fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165F (75C), which ensures the chicken is safely cooked through.

• Are these meatballs gluten-free?

To make them gluten-free, replace regular breadcrumbs with gluten-free breadcrumbs or almond flour as a binding agent.

• Can I freeze these meatballs?

Absolutely! Baked meatballs freeze wonderfully. Allow them to cool completely, then store in a freezer-safe container for up to 3 months.

Baked Chicken Ricotta Meatballs With Spinach Recipe

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4.5 from 22 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Succulent Baked Chicken Ricotta Meatballs with Spinach bring Mediterranean comfort to dinner tables. Generous herbs, creamy ricotta, and lean chicken create an irresistible dish perfect for sharing with family and friends.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (1 lb) ground chicken
• 1 large egg

Cheese and Dairy:

• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese

Herbs, Seasonings, and Extras:

• 1 cup fresh spinach, finely chopped
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt to taste
• Pepper to taste
• 1 tablespoon olive oil (optional, for brushing)

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Instructions

1. Prepare the oven environment by heating to 400F (200C) and lining a baking sheet with parchment paper or applying a light grease coating to prevent sticking.
2. In a spacious mixing vessel, amalgamate ground chicken, ricotta, finely chopped spinach, grated Parmesan, egg, breadcrumbs, minced garlic, oregano, salt, and pepper into a cohesive mixture, using gentle hand movements to blend without overworking the protein.
3. Portion the mixture into uniform spherical shapes, approximately the size of a large tablespoon, carefully forming each meatball with clean hands and positioning them with equal spacing across the prepared baking surface.
4. Optional: Delicately brush olive oil across the meatball surfaces to enhance browning potential. Roast in the preheated oven for 18-20 minutes, ensuring the internal temperature reaches 165F (75C) and the exterior develops a golden-brown complexion.
5. Transfer the aromatic meatballs to a serving platter, accompanied by marinara sauce for dipping or coating. Enhance the presentation by scattering fresh basil leaves as a final garnish. Complement the dish with pasta, zucchini noodles, or rustic bread for a satisfying meal experience.

Notes

• Ensure gentle mixing of ingredients to maintain the meatballs’ light and tender texture, preventing dense or tough results.
• Use a cookie scoop or wet hands to create uniform meatball sizes, promoting even cooking and professional presentation.
• For gluten-free option, replace breadcrumbs with almond flour or gluten-free panko to accommodate dietary restrictions.
• Reduce fat content by using lean ground chicken breast and part-skim ricotta cheese without compromising the delicious flavor profile.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 225 kcal
• Sugar: 1 g
• Sodium: 320 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 90 mg