Baked Chicken Ricotta Meatballs
Juicy meatballs infused with ricotta cheese and spinach, baked to golden perfection for a cozy and satisfying meal.
Servings: 4 servings
Calories: 230kcal
Ingredients
Main Ingredients
- 1 lb ground chicken Tender and mild base for meatballs.
- 1/2 cup ricotta cheese Adds luxurious richness.
- 1/3 cup grated Parmesan Contributes savory depth.
- 1/2 cup cooked spinach, chopped Packed with vitamins.
- 1/2 cup breadcrumbs Binds ingredients together.
- 1 large egg Binding agent for meatballs.
- 3 cloves garlic, minced Infuses dish with flavor.
- 1/2 tsp salt Enhances flavors.
- 1/2 tsp black pepper Adds heat and depth.
- 1/2 tsp dried oregano Brings Italian warmth.
- 1/2 tsp onion powder Deepens savory flavor.
For Serving
- 1 cup Marinara or tomato basil sauce Perfect partner for meatballs.
- to taste Extra Parmesan for garnish Elevates flavor visually and taste-wise.
Instructions
Preparation
- Preheat the Oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta cheese, grated Parmesan, chopped spinach, breadcrumbs, egg, minced garlic, salt, black pepper, oregano, and onion powder. Mix gently until just combined.
- Roll the mixture into 1.5-inch meatballs and arrange them on the baking sheet.
Cooking
- Bake the meatballs for 20–22 minutes, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Meanwhile, warm marinara sauce in a skillet over medium heat.
- Once baked, gently toss the meatballs in the warm sauce and sprinkle with extra Parmesan before serving.
Notes
Don’t overmix the meatball mixture to keep them tender. Fresh spinach adds a fresher taste. You can prepare them ahead of time and store for later use.