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
Scale
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
