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Baked Chicken Ricotta Meatballs with Spinach

Juicy Baked Chicken Ricotta Meatballs with Spinach Delight

This recipe for Baked Chicken Ricotta Meatballs with Spinach combines healthy chicken, creamy ricotta, and spinach for a nutritious and delicious dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Opt for lean chicken.
  • 1 cup Ricotta Cheese Substitute with cottage cheese for a different texture.
  • 4 cups Fresh Spinach Can be swapped with kale or Swiss chard.
  • ½ cup Grated Parmesan Use nutritional yeast for a vegan alternative.
  • 2 cloves Minced Garlic Garlic powder can be used as a substitute.
  • ½ cup Finely Chopped Onion Leeks or shallots can offer a milder flavor.
  • 1 cup Bread Crumbs Use gluten-free bread crumbs for a gluten-free option.
  • 1 large Egg For a vegan substitute, use a flax egg.
  • To taste Salt
  • To taste Pepper
For Serving
  • 1 cup Marinara Sauce Consider homemade for a fresher taste.
  • To taste Pasta or Roasted Vegetables Choose your favorites for a complete meal.

Equipment

  • large skillet
  • Mixing Bowl
  • Baking sheet

Method
 

Step‑by‑Step Instructions
  1. Begin by rinsing 4 cups of fresh spinach thoroughly in cold water. In a large skillet, heat olive oil over medium heat and sauté the spinach for 3-4 minutes until wilted. Transfer to a cutting board and finely chop.
  2. In a mixing bowl, combine 1 pound of ground chicken, 1 cup of ricotta cheese, chopped spinach, ½ cup of grated Parmesan, 2 minced garlic cloves, and ½ cup of finely chopped onion. Add 1 cup of bread crumbs, 1 beaten egg, and season with salt and pepper. Mix gently until just combined.
  3. Portion the mixture into 1.5-inch meatballs, rolling them gently for a smooth surface. Place on a parchment-lined baking sheet.
  4. Preheat your oven to 375°F (190°C) and bake the meatballs for 20-25 minutes, until golden brown and cooked through to an internal temperature of 165°F (74°C).
  5. Let the meatballs cool for a few minutes, then serve with marinara sauce, pasta, or roasted vegetables.

Nutrition

Serving: 1meatballCalories: 200kcalCarbohydrates: 12gProtein: 18gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 300mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Ensure spinach is dried after sautéing to avoid soggy meatballs. Mix gently to keep meatballs tender.

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