Baked Chicken Ricotta Meatballs with Spinach
Delicious and creamy chicken meatballs infused with ricotta and spinach, baked to perfection.
Servings: 4 servings
Calories: 410kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Saucepan
Ingredients
Meatball Ingredients
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1 jar (24 ounces) marinara sauce
- Olive oil, for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, mix the ground chicken, ricotta, spinach, breadcrumbs, Parmesan, egg, garlic, oregano, salt, black pepper, and parsley. Ensure everything is well combined for even flavor distribution.
- Roll the mixture into meatballs, about 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.
- Lightly drizzle olive oil over the meatballs, which aids in browning and adds a touch of flavor.
- Bake for 20-25 minutes, or until the meatballs are golden brown and fully cooked. The internal temperature should reach 165°F (74°C).
- While the meatballs bake, warm the marinara sauce in a saucepan over medium heat.
- Serve the meatballs hot, smothered in marinara sauce. Garnish with extra parsley and Parmesan if desired.
Notes
Use fresh ingredients whenever possible; fresh spinach and garlic make a notable difference. If ricotta is too dense, whip it lightly to make it creamy and easier to mix. Experiment with different herbs like basil or thyme for flavor variations. Avoid packing the meatballs too tightly to keep them tender and juicy. Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze meatballs without the sauce for up to 2 months.
Nutrition
Calories: 410kcal | Fat: 26g