Baked Chicken Ricotta Meatballs with Spinach

Juicy, Flavorful, and Packed with Hidden Greens

These aren’t your average meatballs. The ricotta keeps them irresistibly moist and tender, while spinach adds color, nutrients, and a subtle earthiness. Baking instead of frying keeps them lighter and hassle-free — and you can easily double the batch for meal prep or freezing.

 Recipe Overview

 Ingredients

 For the Meatballs:

• 1 lb (450 g) ground chicken

• ½ cup whole milk ricotta cheese

• 1 cup fresh spinach, finely chopped (or ½ cup thawed frozen, squeezed dry)

• 1 large egg

• ½ cup breadcrumbs (Italian seasoned or plain)

• ¼ cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ tsp onion powder

• ½ tsp salt

• ¼ tsp black pepper

• 2 tbsp chopped fresh parsley (optional)

• Olive oil spray (for baking)

 Optional for Serving:

• 1 jar (about 2 cups) of marinara sauce

• Fresh basil, extra Parmesan, and red pepper flakes for garnish

• Cooked spaghetti, polenta, or crusty bread

 Instructions

 Step 1: Preheat Oven & Prep Pan

• Preheat your oven to 400°F (200°C).

• Line a large baking sheet with parchment paper or foil, and lightly coat with olive oil spray.

 Step 2: Mix the Meatball Mixture

1. In a large mixing bowl, combine:

   • Ground chicken

   • Ricotta

   • Chopped spinach

   • Egg

   • Breadcrumbs

   • Parmesan

   • Garlic

   • Italian seasoning, onion powder, salt, and pepper

   • Parsley (if using)

2. Gently mix with clean hands or a spatula until just combined. Don’t overwork the mixture — it should be a bit soft and sticky.

 Step 3: Form the Meatballs

• Using a cookie scoop or your hands, form into 1½-inch balls (about the size of a golf ball).

• Place them evenly spaced on the prepared baking sheet.

 Tip: If the mixture is too sticky to roll, wet your hands slightly or refrigerate the bowl for 10 minutes before shaping.

 Step 4: Bake

• Lightly spray or brush the tops of the meatballs with olive oil.

• Bake for 20–25 minutes, or until golden and cooked through (internal temp of 165°F / 74°C).

• Optional: Broil for the last 2–3 minutes for extra browning.

 Step 5: Optional – Simmer in Sauce

• While the meatballs are baking, warm marinara sauce in a large skillet or saucepan.

• Once baked, gently transfer meatballs into the sauce and simmer for 5–10 minutes.

• This helps infuse them with flavor and keeps them extra juicy!

 Step 6: Serve

• Serve hot with your favorite side:

  • Over pasta or spaghetti squash

  • On a sub roll with mozzarella

  • Over creamy polenta

  • With a simple side salad and crusty bread

 Nutrition Info (Approx. per 4 meatballs, without sauce)

Note: Values vary depending on ingredients and sauce used.

 Tips & Variations

• Make it gluten-free: Use GF breadcrumbs or almond flour.

• No ricotta? Substitute with cottage cheese (blended smooth), Greek yogurt, or mascarpone.

• Extra cheesy? Stuff each meatball with a small cube of mozzarella before baking.

• Add heat: Mix in ½ tsp red pepper flakes or chopped jalapeño.

• Meal prep: Make a double batch and freeze extras (see below).

 Storage & Freezing

To store:

• Refrigerate leftovers in an airtight container for up to 4 days.

• Reheat in sauce on the stovetop or microwave.

To freeze:

• Cool meatballs completely.

• Freeze on a tray, then transfer to a zip bag or airtight container.

• Freeze for up to 3 months.

• Reheat from frozen in sauce or bake at 350°F (175°C) for 15–20 minutes.

 Final Thoughts

These Baked Chicken Ricotta Meatballs with Spinach are moist, flavorful, and healthy enough for everyday meals, yet indulgent enough for special occasions. The ricotta adds creaminess, the spinach adds nutrition, and baking makes them easy and mess-free.