If you’re craving a dish that feels cozy, fresh, and bursting with flavor, then this Baked Chicken Ricotta Meatballs with Spinach Recipe is an absolute winner to add to your dinner rotation. These tender, juicy meatballs bring together the creaminess of ricotta, the vibrant punch of spinach, and the subtle herbs to create a healthy yet indulgent meal. Perfectly baked to golden perfection and gently simmered in marinara sauce, these meatballs are as satisfying as they are simple to make. Whether you’re cooking for a family gathering or meal prepping for the week, this recipe leaves a lasting impression with its rich texture and wholesome ingredients.
Ingredients You’ll Need
Every ingredient in this Baked Chicken Ricotta Meatballs with Spinach Recipe plays a crucial role in balancing flavor, texture, and nutrition. From the moist ricotta cheese that keeps the meatballs tender to the fresh spinach adding a pop of color and earthiness, each item is thoughtfully chosen for the perfect harmony.
- Ground chicken: A lean base protein that keeps these meatballs light yet flavorful.
- Ricotta cheese: Adds moisture and a creamy texture, preventing dryness.
- Fresh spinach: Finely chopped to weave in nutrients without overpowering taste.
- Breadcrumbs: Act as a binder while keeping meatballs tender.
- Grated Parmesan cheese: Brings a savory, nutty depth that complements chicken beautifully.
- Egg: Helps hold everything together for perfect meatball shape.
- Minced garlic: Infuses a gentle herbal warmth throughout the mixture.
- Dried oregano: Provides classic Italian herb flavor that enhances the dish.
- Salt and black pepper: Essential seasonings to elevate the overall taste.
- Fresh parsley: Adds a fresh, bright note in the mix.
- Marinara sauce: A tangy, rich tomato sauce that the meatballs simmer in for extra flavor.
- Olive oil: For drizzling on the meatballs to encourage browning and crisp edges.
How to Make Baked Chicken Ricotta Meatballs with Spinach Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking and to help those meatballs bake evenly. Having the oven ready ensures you jump straight into cooking without delays, which keeps everything perfectly timed.
Step 2: Combine Your Ingredients
In a large bowl, gently combine the ground chicken, ricotta cheese, finely chopped spinach, breadcrumbs, grated Parmesan, egg, minced garlic, dried oregano, salt, pepper, and fresh parsley. Stir everything just until mixed—overworking the meatball mixture can make them tough instead of tender, so be gentle for the best texture.
Step 3: Shape the Meatballs
Use a spoon or your hands to scoop out about 2 tablespoons of the mixture for each meatball. Roll them into golf ball-sized rounds and arrange them on your prepared baking sheet. Drizzle them lightly with olive oil to encourage a golden, slightly crispy exterior once baked.
Step 4: Bake to Perfection
Place the baking sheet in the oven and bake the meatballs for 20 to 22 minutes, or until they are golden and cooked all the way through. The internal temperature should reach 165°F (74°C) to be safe and juicy. Baking ensures the meatballs cook evenly without added oil or frying mess.
Step 5: Simmer in Marinara Sauce
While the meatballs are baking, warm your marinara sauce over medium heat in a skillet or saucepan. Once the meatballs are done and tender, transfer them to the sauce and let them simmer gently for 5 to 10 minutes. This step lets the flavors meld beautifully, enriching the meatballs with the savory acidity of the tomatoes.
Step 6: Ready to Serve
Serve your delicious Baked Chicken Ricotta Meatballs with Spinach Recipe hot, pairing perfectly with your favorite pasta, a scoop of fluffy rice, or a piece of crusty bread to soak up every last bit of that rich marinara.
How to Serve Baked Chicken Ricotta Meatballs with Spinach Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese and a few leaves of fresh basil or parsley make beautiful, flavorful garnishes. These simple touches add visual appeal and a burst of fresh herbaceous flavor that compliment the hearty meatballs perfectly.
Side Dishes
This recipe pairs wonderfully with classic spaghetti or creamy polenta for a comforting meal. For a lighter take, try serving it alongside a crisp green salad or roasted vegetables that balance the richness of the meatballs.
Creative Ways to Present
For a fun twist, serve these meatballs as sliders in small buns with a dollop of marinara and melted mozzarella. Alternatively, thread them onto skewers with cherry tomatoes and mozzarella balls for an elegant appetizer presentation at your next gathering.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs are best stored in an airtight container in the refrigerator and will stay fresh for up to 3 days. Make sure to also keep any remaining marinara sauce separate or combined, depending on your preference.
Freezing
To freeze, place baked meatballs on a parchment-lined tray and flash freeze until solid. Then transfer to a freezer-safe bag or container. They can be kept frozen for up to 3 months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
Reheat meatballs gently in a saucepan with marinara sauce over low-medium heat until warmed through. You can also reheat in a microwave covered loosely with a damp paper towel to keep moisture locked in. Avoid overheating to prevent drying out.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but make sure to thaw and squeeze out excess moisture before mixing it in to avoid soggy meatballs.
Is ground turkey a good substitute for ground chicken?
Absolutely! Ground turkey works well and will give similar results in terms of texture and flavor in this recipe.
Can I make these meatballs gluten-free?
Yes, simply swap the regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers to keep the texture intact.
How do I know when the meatballs are fully cooked?
The safest way is to check the internal temperature with a meat thermometer. It should reach 165°F (74°C) for poultry meatballs.
Can these meatballs be cooked on the stovetop instead of baking?
Yes, you can pan-fry the meatballs in a bit of olive oil until browned and cooked through, then simmer in marinara sauce as usual, but baking is easier for a hands-off approach and less oil.
Final Thoughts
I can’t encourage you enough to try this Baked Chicken Ricotta Meatballs with Spinach Recipe—it’s one of those dishes that feels both wholesome and indulgent at the same time. Whether you’re cooking for a crowd or a quiet night in, these meatballs deliver on flavor, texture, and comfort. Grab those simple ingredients and start baking—you’re going to love every bite!
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Baked Chicken Ricotta Meatballs with Spinach Recipe
- Total Time: 35 minutes
- Yield: 18 meatballs 1x
Description
These Baked Chicken Ricotta Meatballs with Spinach are a delicious and healthy twist on classic meatballs. Moist and tender, packed with fresh spinach and creamy ricotta cheese, these meatballs are baked to perfection and simmered in savory marinara sauce. Perfect for a family dinner or meal prep, they pair well with pasta, rice, or crusty bread.
Ingredients
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
For Cooking
- Olive oil, for drizzling
- 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, chopped spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, pepper, and chopped parsley. Gently mix until just combined to avoid overworking the meatball mixture, which keeps them tender.
- Form the Meatballs: Using about 2 tablespoons of the mixture, scoop and roll into golf ball-sized meatballs. Place them evenly spaced on the prepared baking sheet. Drizzle lightly with olive oil to help them brown during baking.
- Bake: Bake the meatballs in the preheated oven for 20 to 22 minutes, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C) to ensure they are fully cooked.
- Simmer in Sauce: While the meatballs are baking, heat the marinara sauce in a large skillet or saucepan over medium heat. Once the meatballs are done, transfer them into the sauce and let them simmer gently for 5 to 10 minutes to absorb flavor and stay moist.
- Serve: Serve the meatballs hot with pasta, rice, or crusty bread, spooning extra marinara sauce over the top for a satisfying meal.
Notes
- Do not overmix the meatball mixture to keep meatballs tender.
- Use fresh spinach for best flavor and texture, but frozen chopped spinach (thawed and drained) can be used as a substitute.
- Breadcrumbs help bind the meatballs; panko can be used for a lighter texture.
- Check internal temperature with a meat thermometer to ensure safety.
- Meatballs can be made ahead and refrigerated before baking for convenience.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
