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
Scale
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.
