Baked Chicken Ricotta Meatballs with Spinach
I can still remember the first time I made these Baked Chicken Ricotta Meatballs with Spinach. It was a chilly Sunday evening, and I wanted something comforting, yet light and nourishing. I had a few ingredients on hand: ground chicken, a bit of ricotta, fresh spinach, and a sprinkle of parmesan. What I ended up with was a tray of the juiciest, most flavorful meatballs I’d ever made. Baked to golden perfection and packed with green goodness, these little bites instantly became a staple.
What I love most about this dish is how seamlessly the ricotta and spinach melt into the tender chicken mixture. It’s a recipe that feels fancy enough to serve to guests but is simple enough to whip up on a weeknight. The oven does most of the work while you unwind, and the aroma that fills your kitchen? Absolutely irresistible. Trust me, your family will be hovering before they even hit the table.
Over the years, I’ve played with the proportions and seasonings, and now I’m sharing with you the version that never fails. Whether you’re serving these with pasta, stuffing them into a sandwich, or piling them on a salad, these meatballs bring comfort and flavor every single time. If you’re ready for something deliciously different, this is the recipe to try.
Why You’ll Love This Baked Chicken Ricotta Meatballs with Spinach
These meatballs hit all the right notes: they’re tender and juicy thanks to the ricotta, infused with extra nutrients from the spinach, and they bake up beautifully golden without the need for frying. Plus, they hold together perfectly, making them ideal for meal prep or entertaining. You’ll love how the baked exterior gives way to a soft, flavorful interior, and the savory, herby aroma is just the beginning. If you’re looking for a wholesome and satisfying way to enjoy meatballs, this recipe delivers every time.
How to Make the Baked Chicken Ricotta Meatballs with Spinach
Step 1: Prepare the Spinach
Start by wilting your fresh spinach in a skillet over medium heat with a touch of olive oil. This should take just a few minutes. Once it’s wilted, transfer it to a cutting board, let it cool slightly, and then give it a rough chop. Set it aside to mix into the meatballs.
Step 2: Mix the Meatball Base
In a large mixing bowl, combine ground chicken, ricotta cheese, chopped spinach, grated parmesan, breadcrumbs, one egg, minced garlic, and your favorite Italian herbs (I love oregano and basil). Season with salt and pepper, then gently mix everything together until just combined. Be careful not to overmix, which can make the meatballs tough.
Step 3: Form and Bake the Meatballs
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it. Use a cookie scoop or your hands to form evenly sized meatballs, placing them about an inch apart on the tray. Bake for 18 to 22 minutes, or until the tops are golden and the centers are cooked through (165°F internal temperature).
Recipe Variations and Possible Substitutions
If you’re in the mood to play with flavors, these meatballs are incredibly adaptable. You can swap the chicken for ground turkey or even lean pork if you prefer a slightly richer flavor. No ricotta on hand? Cottage cheese works well too, though the texture will be a bit different.
Gluten-free? Use almond flour or gluten-free breadcrumbs instead. Want to spice things up? Add a pinch of red pepper flakes or finely diced jalapeño. For extra cheesiness, fold in some shredded mozzarella. And if spinach isn’t your thing, try using chopped kale or even finely shredded zucchini—just make sure to squeeze out any excess moisture first.
This is one of those base recipes that’s just waiting for your personal twist.
Serving and Pairing Suggestions
These baked chicken ricotta meatballs pair beautifully with just about anything. Toss them over spaghetti with marinara for a comforting classic, or go light with zucchini noodles and a drizzle of lemony olive oil. I often enjoy them tucked into a warm pita with tzatziki and crisp cucumbers for a Mediterranean twist.
They’re also great served as appetizers with toothpicks and a side of tangy dipping sauce. When I have leftovers, I slice them up over a simple arugula salad with shaved parmesan and a balsamic glaze. The possibilities are truly endless with these versatile meatballs.
Storage and Reheating Tips
Once cooled, these meatballs can be stored in an airtight container in the fridge for up to 4 days. To reheat, pop them in a 350°F oven for about 10 minutes, or microwave them in 30-second intervals until warmed through.
You can also freeze them! Just arrange them in a single layer on a tray and freeze until solid, then transfer to a freezer-safe bag or container. They keep well for up to 3 months. To reheat from frozen, bake at 375°F for 20–25 minutes or until heated through.
Frequently Asked Questions
How do I keep the meatballs from falling apart?
Make sure your mixture has enough binding ingredients like the egg and breadcrumbs. Also, avoid overmixing, which can break down the structure.
Can I make these ahead of time?
Absolutely! You can prepare the meatballs and refrigerate them (raw) for up to 24 hours before baking. Or bake and refrigerate/freeze for later.
What can I use instead of ricotta cheese?
Cottage cheese or even cream cheese can work as substitutes, though the texture will change slightly.
Are these meatballs gluten-free?
Not as written, but they can easily be made gluten-free by using certified GF breadcrumbs or almond flour.
Can I cook these in a sauce instead of baking?
Yes, just sear them lightly in a skillet and then simmer in your sauce until fully cooked through.
Related Recipe You’ll Like
If you loved these meatballs, you have to try my Herby Chicken Meatball Bowl. It’s a vibrant, wholesome dish packed with flavor and just the right amount of crunch and creaminess. For pasta lovers, the Creamy Tomato Spinach Pasta is another go-to in my kitchen, bringing together velvety tomato sauce and leafy greens in every bite. And if you’re in the mood for something crispy and bold, the Crispy Jalapeno Popper Egg Rolls will definitely surprise and satisfy.
Save and Share This Recipe for Later
If these Baked Chicken Ricotta Meatballs with Spinach made your mouth water, don’t forget to pin this recipe for later on your Pinterest board! Whether you’re planning your weeknight dinners or gathering ideas for a get-together, this is a must-save. Share the love by sending the recipe link to a friend, or tag someone who would totally appreciate these golden, juicy bites. Every share helps more home cooks discover the magic of easy, wholesome meals!
Baked Chicken Ricotta Meatballs with Spinach
These Baked Chicken Ricotta Meatballs with Spinach are juicy, flavorful, and packed with wholesome ingredients. Ground chicken combines with creamy ricotta cheese and fresh spinach for a tender and protein-rich meatball that bakes to golden perfection. Ideal for busy weeknights or meal prep, this dish brings together Italian herbs, parmesan, and garlic for a deliciously comforting experience. Serve them with pasta, salad, or tuck them into sandwiches for a meal that’s satisfying and nutritious. This recipe is a lighter twist on traditional meatballs and perfect for anyone craving healthy comfort food.
Ingredients
- 1 lb ground chicken
- 3/4 cup ricotta cheese
- 1 cup fresh spinach, wilted and chopped
- 1/4 cup grated parmesan cheese
- 1/2 cup breadcrumbs (or GF alternative)
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- 1 tbsp olive oil (for wilting spinach)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add spinach and cook until wilted. Transfer to a cutting board, let cool, and chop.
- In a large bowl, combine ground chicken, ricotta, spinach, parmesan, breadcrumbs, egg, garlic, oregano, basil, salt, and pepper.
- Gently mix until just combined. Avoid overmixing.
- Scoop and shape into meatballs. Place them on the prepared baking sheet.
- Bake for 18–22 minutes or until golden and cooked through (165°F internal temperature).
- Let rest for 5 minutes before serving.
Notes
- For a gluten-free version, substitute breadcrumbs with almond flour or GF-certified breadcrumbs.
- These freeze beautifully. Bake first, then freeze in a single layer and transfer to a sealed container.
- Add red pepper flakes if you like a kick of spice.
- Try swapping spinach for kale or finely grated zucchini (squeeze out excess moisture).
