Get ready to fall in love with Baked Chicken Ricotta Meatballs with Spinach, an utterly irresistible twist on traditional meatballs that brings together tender ground chicken, creamy ricotta, and vibrant spinach. Each bite is juicy, cheesy, and filled with homey Italian flavor, making these meatballs one of those feel-good dishes you’ll want to return to again and again. Whether you’re serving them over pasta for a cozy family night or passing them around as appetizer bites, this is the kind of recipe you’ll find yourself excited to share—and proud of the applause you’ll get.
Ingredients You’ll Need
What makes Baked Chicken Ricotta Meatballs with Spinach so delightful is how simple but essential each ingredient is. Every item on this list has a role in building the perfect meatball—juicy, tender, and bursting with flavor—while still keeping things approachable for any cook.
- Ground chicken: The lean base that keeps these meatballs light yet satisfying, soaking up all the delicious seasonings.
- Ricotta cheese: Adds a creamy moisture and rich flavor that keeps the meatballs delicate and never dry.
- Large egg: Acts as a natural binder to help hold everything together.
- Breadcrumbs: Give structure and a classic meatball texture; swap for almond flour if you want to go gluten-free.
- Grated Parmesan cheese: For that nutty, salty bite and a hint of golden color.
- Garlic (minced): Brings a gentle, aromatic heat that lifts all the other flavors.
- Italian seasoning: A balanced herb blend, making every bite taste like your favorite trattoria.
- Salt: Essential for bringing out all the savory notes.
- Black pepper: Adds a gentle, warming spice.
- Fresh spinach (chopped): Bright pops of color and a subtle earthiness that melds with the creaminess of the ricotta.
- Olive oil: Drizzled on for golden-brown tops and a touch of richness.
- Marinara sauce: The perfect savory accompaniment, bringing all the flavors together.
- Fresh basil (for garnish): Adds a fresh, aromatic finish that makes these meatballs look as beautiful as they taste.
How to Make Baked Chicken Ricotta Meatballs with Spinach
Step 1: Prepare Your Oven and Baking Sheet
Start things off by preheating your oven to 400°F (200°C)—a hot oven is the secret to achieving that tender, juicy center along with lightly crisp golden edges. Line a baking sheet with parchment paper for easy cleanup and to keep your Baked Chicken Ricotta Meatballs with Spinach from sticking (trust me, you’ll thank yourself later).
Step 2: Mix Together the Meatball Ingredients
In a large bowl, add your ground chicken, creamy ricotta, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, pepper, and the gorgeous chopped spinach. Don’t overmix; gentle hands are the key here, just until everything is combined and you see flecks of green throughout. The ricotta should make the mixture feel soft—that’s what keeps the meatballs so luscious inside.
Step 3: Shape the Meatballs
Scoop about 1.5 tablespoons of the mixture for each meatball (a cookie scoop works wonders here!), and roll between your palms to form meatballs about 1.5 inches in diameter. Arrange them on your prepared baking sheet with a bit of space between them so they can brown beautifully. You should end up with around 20 lovely rounds, all ready for baking.
Step 4: Bake Until Golden
Drizzle the tops of the meatballs lightly with olive oil for a hint of richness and golden color. Slide your tray into the oven and bake for 20 to 22 minutes. The Baked Chicken Ricotta Meatballs with Spinach will puff up a bit, turn golden, and fill your kitchen with the aroma of cozy Italian comfort food. When they’re cooked through, they’ll feel firm to the touch and look slightly golden at the edges.
Step 5: Warm the Marinara
While the meatballs are baking, gently warm your favorite marinara sauce in a saucepan. No need for anything fancy; a simple, good-quality sauce turns these meatballs into a restaurant-worthy dish. Let it simmer so it’s piping hot and ready to welcome those just-baked meatballs.
Step 6: Serve and Garnish
Arrange the freshly baked meatballs on a platter or in a cozy serving dish, then generously spoon the warm marinara sauce over the top. Shower with fresh basil and extra Parmesan if you like—a feast for the eyes and the taste buds. Your Baked Chicken Ricotta Meatballs with Spinach are ready to steal the show!
How to Serve Baked Chicken Ricotta Meatballs with Spinach
Garnishes
A finishing touch really takes your Baked Chicken Ricotta Meatballs with Spinach from good to unforgettable. Try sprinkling fresh basil, an extra handful of grated Parmesan, or even a touch of lemon zest for a sunny hint. If you’re feeling fancy, a drizzle of high-quality olive oil just before serving adds a final glossy shine.
Side Dishes
These meatballs are perfectly at home nestled on a bed of twirly pasta or pillowy gnocchi. For a lighter pairing, serve with zucchini noodles or roasted vegetables. And honestly, don’t be shy about a big hunk of crusty bread to mop up every bit of that sauce—comfort food at its absolute best!
Creative Ways to Present
Serve them up as an appetizer by sticking toothpicks in each meatball, with warm marinara for dipping. For a hearty sub, tuck them in toasted rolls with melty mozzarella. Or pack them for weekday lunches—hot or cold, Baked Chicken Ricotta Meatballs with Spinach are sure to brighten your midday meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, simply transfer the cooled Baked Chicken Ricotta Meatballs with Spinach to an airtight container and refrigerate—they’ll keep beautifully for up to 4 days. Always store them separately from the sauce if possible to maintain their best texture.
Freezing
These meatballs were made for freezing! Once baked and fully cooled, freeze them in a single layer on a baking sheet, then transfer to a freezer bag or container. They’ll keep for up to 2 months, making weeknight dinners a breeze. You can also freeze them before baking for fresh-from-the-oven meals whenever you need.
Reheating
To reheat, simply pop the meatballs in a 350°F oven until warmed through, or gently simmer them in marinara on the stovetop. Microwave works too—just use a lower power so they warm evenly and don’t dry out. Add extra sauce if needed so everything stays luscious.
FAQs
Can I use turkey instead of chicken?
Absolutely! Ground turkey works beautifully in this recipe, lending the same lean, tender texture. Just be sure to use a version with a bit of fat to keep your Baked Chicken Ricotta Meatballs with Spinach juicy.
What’s the best way to make these gluten-free?
Simply swap in your favorite gluten-free breadcrumbs or use almond flour for binding. The results are just as moist and full of flavor, making Baked Chicken Ricotta Meatballs with Spinach perfect for anyone watching their gluten intake.
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze it very dry first, so you don’t add extra moisture to the mixture. About half a cup of well-drained frozen spinach is perfect for this recipe.
Can I prepare these meatballs ahead of time?
Definitely! You can mix and form the meatballs a day ahead and refrigerate, or even freeze them pre-baked for a quick meal on busy nights. Baked Chicken Ricotta Meatballs with Spinach are a smart choice for make-ahead entertaining.
What type Main Course
You can use homemade or your favorite store-bought sauce—just look for one with bright tomato flavor and minimal added sugar. A classic Italian-style marinara lets the flavors of the Baked Chicken Ricotta Meatballs with Spinach shine.
Final Thoughts
If you’re craving comfort food that’s equal parts satisfying and nourishing, give Baked Chicken Ricotta Meatballs with Spinach a try. Every bite is a little celebration of flavor and color, and they’re just as easy to make as they are to enjoy. Gather your ingredients, roll up your sleeves, and savor the happiness in every mouthful—you’re in for a treat!
Print
Baked Chicken Ricotta Meatballs with Spinach Recipe
- Total Time: 42 minutes
- Yield: 20 meatballs (about 4 servings) 1x
- Diet: Non-Vegetarian
Description
These Baked Chicken Ricotta Meatballs with Spinach are a flavorful twist on classic meatballs. Made with ground chicken, creamy ricotta, and nutritious spinach, these meatballs are baked to perfection and served with a savory marinara sauce.
Ingredients
Meatballs:
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh spinach, chopped
- 2 tablespoons olive oil
For Serving:
- 2 cups marinara sauce
- Fresh basil for garnish
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Meatballs: In a large mixing bowl, combine ground chicken, ricotta, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, pepper, and spinach. Mix gently until just combined.
- Form the Meatballs: Using a cookie scoop or spoon, form the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet. Drizzle lightly with olive oil.
- Bake: Bake for 20 to 22 minutes, until the meatballs are golden and cooked through.
- Warm the Marinara: Meanwhile, warm the marinara sauce in a saucepan.
- Serve: Transfer the baked meatballs to a serving dish and spoon marinara sauce over the top. Garnish with fresh basil and extra Parmesan if desired. Serve with pasta, zucchini noodles, or crusty bread.
Notes
- These meatballs can be made ahead and frozen, either before or after baking.
- For a lower-carb version, swap breadcrumbs for almond flour.
- They also make a great appetizer when served with toothpicks and warm marinara dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 5 meatballs with sauce
- Calories: 310
- Sugar: 5g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 110mg
