Baked Chicken Ricotta Meatballs With Spinach

Deliciously tender and healthy baked chicken meatballs made with ricotta and fresh spinach, perfect for any weeknight dinner.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 180

Meatball Mixture

2 pounds Ground chicken Choose ground chicken with some fat content for moisture.
1 cup Whole milk ricotta cheese
½ cup Freshly grated Parmesan cheese
¾ cup Italian breadcrumbs Or use certified gluten-free breadcrumbs if needed.
¼ cup Milk For soaking breadcrumbs.
2 Eggs Acts as a binder.
2 cups Fresh baby spinach, chopped Adds nutrition and moisture.
2 cloves Garlic, minced
1 teaspoon Italian seasoning
½ teaspoon Salt
¼ teaspoon Black pepper

Preparation

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
Chop fresh spinach and mince garlic cloves. Optionally, use a food processor for quicker chopping.
Soak Italian breadcrumbs in milk for about 2 minutes.

Mixing

In a large bowl, combine ground chicken, ricotta, Parmesan, soaked breadcrumbs, eggs, chopped spinach, garlic, Italian seasoning, salt, and pepper.
Mix gently by hand until evenly combined, avoiding overmixing.

Shaping and Baking

Shape about 2 tablespoons of the mixture into meatballs and place them on the baking sheet, spaced apart.
Bake for 25 to 30 minutes, checking that they are golden brown and the internal temperature reaches 165°F.

Serving

Let the meatballs rest for 5 minutes before serving. Enjoy with pasta, rice, or a salad.

For the best results, choose ground chicken with some fat and avoid overmixing. Feel free to customize with different herbs or add-ins.