Why You’ll Love This Recipe

Baked Chicken Ricotta Meatballs with Spinach are tender, juicy, and packed with flavor. The ricotta adds creaminess and moisture, while the spinach gives a nutritional boost. These meatballs are perfect for a weeknight dinner, meal prep, or served as an appetizer. Baking instead of frying keeps them light, while still offering a golden exterior and savory interior.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground chickenricotta cheesefresh spinach (chopped and lightly sautéed)egggarlic (minced)onion (finely chopped)grated Parmesan cheesebreadcrumbssaltblack pepperdried oreganoolive oil (for greasing the baking sheet or brushing)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease with olive oil.

In a large mixing bowl, combine ground chicken, ricotta cheese, sautéed spinach, egg, garlic, onion, Parmesan, breadcrumbs, salt, pepper, and oregano.

Mix gently until all ingredients are just combined—avoid overmixing to keep the meatballs tender.

Using your hands or a scoop, form the mixture into golf ball-sized meatballs and place them evenly on the prepared baking sheet.

Lightly brush or spray the tops with olive oil to help with browning.

Bake for 20-25 minutes, or until the meatballs are golden and cooked through (internal temperature should reach 165°F/74°C).

Let cool slightly before serving with your favorite sauce or as-is.

Servings and timing

This recipe yields approximately 18-20 meatballs.Preparation time: 15 minutesBaking time: 20-25 minutesCooling time: 5 minutesTotal time: 40-45 minutes

Variations

Add crushed red pepper flakes for a spicy kick.

Swap spinach for finely chopped kale or parsley.

Serve with marinara sauce, pesto, or a lemon butter sauce for different flavor profiles.

Use gluten-free breadcrumbs for a gluten-free version.

Top with shredded mozzarella and broil for 2-3 minutes for a cheesy finish.

storage/reheating

Store baked meatballs in an airtight container in the refrigerator for up to 4 days.For longer storage, freeze in a single layer then transfer to a freezer bag for up to 3 months.To reheat, warm in a 350°F (175°C) oven for 10-12 minutes or microwave until heated through.

FAQs

Can I use frozen spinach?

Yes, but make sure to thaw and squeeze out all excess moisture before mixing in.

Why use ricotta in meatballs?

Ricotta keeps the meatballs moist and adds a creamy texture without drying them out.

Can I pan-fry instead of bake?

Yes, but baking is easier, healthier, and avoids stovetop mess.

What sauces go well with these meatballs?

Marinara, garlic cream sauce, or even tzatziki are great options.

Can I make these ahead of time?

Absolutely, form the meatballs and refrigerate up to a day before baking.

What can I serve with them?

Serve over pasta, zoodles, mashed potatoes, or tucked into a sandwich.

Are these kid-friendly?

Yes! They’re mild, soft, and great for little ones.

Can I make mini versions?

Definitely—just reduce baking time to about 15 minutes for smaller meatballs.

Do I need to cook the spinach first?

Yes, lightly sautéing removes moisture and avoids sogginess.

Can I substitute the meat?

Yes, ground turkey works well as a substitute for chicken.

Conclusion

Baked Chicken Ricotta Meatballs with Spinach are a delicious and healthy twist on a classic comfort food. Moist, flavorful, and versatile, they’re a must-try for anyone looking to elevate their meatball game with minimal effort. Serve them in countless ways and enjoy the wholesome satisfaction they bring to the table.