If you’re looking for a dish that combines wholesome ingredients with comforting Italian flavors, the Baked Chicken Ricotta Spinach Meatballs in Marinara Recipe is an absolute winner. These tender, juicy meatballs are packed with fresh spinach and creamy ricotta, baked to perfection, then bathed in rich marinara sauce, making each bite a delightful balance of savory and fresh. Whether you’re preparing a cozy weeknight dinner or entertaining friends, this recipe brings warmth and a touch of elegance to your table effortlessly.
Ingredients You’ll Need
Simple, fresh ingredients are the heart of this recipe, each contributing a unique element to the taste, texture, and vibrant appearance of the dish. From creamy cheese to aromatic herbs, every item plays a vital role in making these meatballs unforgettable.
- 1 pound ground chicken: A lean, tender protein base that keeps the meatballs juicy and light.
- 1 cup ricotta cheese: Adds creaminess and moisture for a melt-in-your-mouth texture.
- 1 cup fresh spinach, finely chopped: Brings freshness and a healthy boost of color to the mixture.
- ½ cup breadcrumbs: Helps bind the ingredients and gives structure without heaviness.
- ¼ cup grated Parmesan cheese: Adds a sharp, nutty depth that enhances the overall flavor.
- 1 large egg: Acts as a natural binder to hold everything together perfectly.
- 2 cloves garlic, minced: Infuses the meatballs with warm, aromatic notes.
- 1 teaspoon dried oregano: A classic Italian herb that complements the spinach and marinara beautifully.
- 1 teaspoon salt: Essential for bringing out all the flavors.
- ½ teaspoon black pepper: Adds just the right amount of subtle heat.
- ¼ cup fresh parsley, chopped: Brightens the dish with its fresh, herbal essence.
- 1 jar (24 ounces) marinara sauce: Provides a tangy, flavorful base to simmer the meatballs in.
- Olive oil, for drizzling: A finishing touch that helps with browning and adds richness.
How to Make Baked Chicken Ricotta Spinach Meatballs in Marinara Recipe
Step 1: Preheat Your Oven and Prepare Your Pan
Begin by heating your oven to 400°F (200°C). Line a baking sheet with parchment paper or give it a light grease—this simple preparation prevents sticking and makes cleanup a breeze. Setting the oven temperature right off the bat ensures your meatballs cook evenly and develop a perfect golden crust.
Step 2: Combine the Meatball Mixture
In a large bowl, gently mix ground chicken, ricotta cheese, finely chopped spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, black pepper, and fresh parsley. Be sure not to overwork the mixture; a gentle mix keeps the meatballs tender instead of tough. This combination creates a perfect harmony of creamy, savory, and fresh elements that make these meatballs stand out.
Step 3: Shape Your Meatballs
Using a scoop or your hands, roll the mixture into golf ball-sized meatballs, roughly 2 tablespoons each. Place them evenly spaced on your prepared baking sheet. Drizzle lightly with olive oil—this extra touch encourages a golden-brown exterior that’s simply irresistible.
Step 4: Bake to Golden Perfection
Pop the baking sheet into the oven and bake your meatballs for 20 to 22 minutes. You want them beautifully golden and cooked through; an internal temperature of 165°F (74°C) guarantees they’re done safely but still juicy. Baking instead of frying makes for a healthier preparation with less mess but all the flavor.
Step 5: Simmer in Marinara Sauce
While your meatballs bake, warm the marinara sauce in a large skillet or saucepan over medium heat. When the meatballs are ready, transfer them into the sauce and let everything simmer together for 5 to 10 minutes. This step melds all the flavors and keeps the meatballs moist, infusing them with that rich, tangy sauce we all adore.
Step 6: Serve and Enjoy
Your Baked Chicken Ricotta Spinach Meatballs in Marinara Recipe are now ready to brighten your dining table. Serve piping hot, paired perfectly with pasta, rice, or alongside crusty bread for dipping. The combination strikes a lovely balance between comfort food and a light, fresh meal that’s sure to become a new favorite.
How to Serve Baked Chicken Ricotta Spinach Meatballs in Marinara Recipe
Garnishes
A sprinkle of freshly grated Parmesan or a handful of chopped fresh basil adds an extra pop of flavor and a beautiful finish. You could even add a drizzle of high-quality extra virgin olive oil for richness or some crushed red pepper flakes if you like a bit of heat. These garnishes take your meatballs to another level, making every bite vibrant and visually appealing.
Side Dishes
These meatballs pair wonderfully with a variety of sides. Think classic spaghetti for a comforting plate or creamy mashed potatoes for a hearty twist. Roasted vegetables or a crisp green salad offer light, fresh contrasts that complement the savory meatballs perfectly. Don’t shy away from serving them with garlic bread – dipping into that marinara is one of life’s simple pleasures.
Creative Ways to Present
Consider turning your Baked Chicken Ricotta Spinach Meatballs in Marinara Recipe into sliders with mini buns and a touch of mozzarella for a crowd-pleasing appetizer. Or scoop them over polenta for a rustic, Italian-inspired meal. For a fun twist, serve the meatballs as part of a cozy meatball sub with melted cheese and fresh herbs. The possibilities for presentation are as endless as your imagination!
Make Ahead and Storage
Storing Leftovers
Leftover meatballs in marinara can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to keep the sauce and meatballs together to retain moisture and flavor. This makes for an easy lunch or quick dinner later in the week when you need a comforting, ready-made meal.
Freezing
To freeze, cool the meatballs completely after simmering in the marinara sauce. Place them in a freezer-safe container or bag with the sauce, separating layers with parchment paper to prevent sticking. Frozen properly, they’ll keep for up to 3 months and taste just as delicious when reheated.
Reheating
Reheat your meatballs gently on the stovetop over low to medium heat, covered, until warmed through. Alternatively, microwave portions covered with a microwave-safe lid or wrap, checking every 30 seconds to avoid overheating. The sauce helps keep the meatballs tender and juicy throughout reheating.
FAQs
Can I use other ground meats instead of chicken?
Absolutely! Ground turkey, pork, or beef can be substituted depending on your preference. Each will lend a slightly different flavor and texture but will still work wonderfully with the ricotta and spinach.
Is it necessary to bake the meatballs before simmering in sauce?
Baking first helps the meatballs hold their shape and develop a nice crust. However, you can also cook them entirely in the sauce, though they might be softer and require more careful handling.
Can I make these meatballs gluten-free?
Yes, simply swap out regular breadcrumbs for gluten-free breadcrumbs or finely crushed gluten-free crackers or oats. The texture might vary slightly but the taste will remain delicious.
How can I make the meatballs spicier?
Try adding crushed red pepper flakes or finely chopped jalapeños into the mixture. You could also sprinkle some on top before serving for an added kick.
Can I prepare the meatball mixture ahead of time?
Yes! You can mix the ingredients up to a day ahead and keep the mixture covered in the refrigerator until you’re ready to shape and cook the meatballs. This makes the assembly process quicker and stress-free.
Final Thoughts
If you’re craving a comforting yet light dish that feels like a warm hug, the Baked Chicken Ricotta Spinach Meatballs in Marinara Recipe is calling your name. It’s a perfect way to enjoy classic Italian flavors with a fresh, healthy twist. Once you try these meatballs, their tender texture and vibrant sauce will have you coming back for seconds time and time again. So roll up your sleeves and give this recipe a go – your kitchen and taste buds will thank you!
Print
Baked Chicken Ricotta Spinach Meatballs in Marinara Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 18 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
These Baked Chicken Ricotta Meatballs with Spinach are a healthy and flavorful twist on classic meatballs. Juicy ground chicken is combined with creamy ricotta, fresh spinach, and Parmesan cheese, then baked to perfection and simmered in rich marinara sauce. Perfect for a comforting dinner served with pasta, rice, or crusty bread.
Ingredients
Main Ingredients
- 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 the Sauce
- 1 jar (24 ounces) marinara sauce
Other
- Olive oil, for drizzling
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, grated Parmesan, egg, minced garlic, dried oregano, salt, black pepper, and chopped fresh parsley. Mix gently until just combined, being careful not to overwork the mixture to keep meatballs tender.
- Form the Meatballs: Scoop and roll the mixture into golf ball-sized meatballs, roughly 2 tablespoons each, and arrange them evenly on the prepared baking sheet. Lightly drizzle the meatballs with olive oil to help them brown.
- Bake: Bake the meatballs in the preheated oven for 20 to 22 minutes, or until they are golden brown and cooked through. You can verify doneness by checking that the internal temperature reaches 165°F (74°C).
- Simmer in Sauce: While the meatballs bake, heat the marinara sauce in a large skillet or saucepan over medium heat. After baking, carefully transfer the meatballs into the sauce and let them simmer gently for 5 to 10 minutes so the flavors meld and the meatballs stay moist.
- Serve: Serve the meatballs hot, spooned with the marinara sauce. They pair wonderfully with spaghetti, steamed rice, or a piece of crusty bread for dipping.
Notes
- To make this recipe gluten-free, substitute gluten-free breadcrumbs.
- You can add red pepper flakes to the marinara sauce for a spicy kick.
- Make sure not to overmix the meatball mixture to keep them tender.
- Use fresh spinach for best flavor; frozen spinach can be used if fully thawed and drained.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
