Did you know that the average American consumes about 98 pounds of chicken per year? Well, get ready to add to that number with our irresistible baked chicken ricotta meatballs with spinach!
This crowd-pleasing dish combines lean protein, creamy cheese, and nutrient-packed greens for a dinner that’s as healthy as it is delicious.
Whether you’re a seasoned chef or a kitchen newbie, these meatballs will have everyone asking for seconds. Let’s dive into this game-changing recipe that’ll make your taste buds dance!
Ingredients You’ll Need
- 1 pound ground chicken
- 1 cup ricotta cheese
- 2 cups fresh spinach, finely chopped
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs (optional, for binding)
- 2 tablespoons olive oil
Step-by-Step Preparation Guide
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine ground chicken, ricotta cheese, chopped spinach, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper.
- Mix the ingredients thoroughly using your hands or a spatula.
- If the mixture seems too wet, add breadcrumbs gradually until you reach a consistency that allows you to form meatballs.
- Form the mixture into meatballs, about 1.5 inches in diameter. You should get approximately 20-24 meatballs.
- Lightly grease a baking sheet with olive oil.
- Place the meatballs on the prepared baking sheet, leaving some space between each one.
- Brush the tops of the meatballs lightly with olive oil for a golden finish.
Baking Techniques for Juicy Meatballs
- Bake the meatballs in the preheated oven for 20-25 minutes.
- To prevent drying out, avoid overbaking. The meatballs should reach an internal temperature of 165°F (74°C).
- Look for a golden-brown exterior as a sign of doneness.
- Once cooked, let the meatballs rest for 5 minutes before serving.
Sauce Pairings and Serving Suggestions
These meatballs are versatile and pair well with various sauces and sides:
- Serve with marinara sauce over whole wheat spaghetti for a classic Italian-inspired meal.
- Pair with a creamy pesto sauce and serve alongside roasted vegetables.
- For a lighter option, serve with a lemon-garlic yogurt sauce and a fresh salad.
- Try them with a spicy arrabbiata sauce for a kick of heat.
Wine pairing: A light-bodied red like Pinot Noir or a crisp white like Sauvignon Blanc complements these meatballs beautifully.
Nutritional Benefits of This Dish
These meatballs are not just delicious; they’re nutritious too!
- High in protein from chicken and ricotta (approximately 25g per serving)
- Rich in vitamins A and K from spinach
- Good source of calcium from ricotta and Parmesan
- Lower in calories compared to traditional beef meatballs (about 250-300 calories per serving)
This dish fits well into various diet plans, including high-protein and low-carb diets. It’s also gluten-free if you skip the breadcrumbs.
Meal Prep and Storage Tips
- Make ahead: Form the meatballs and store them uncooked in the refrigerator for up to 24 hours before baking.
- Freeze: Place uncooked meatballs on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months.
- Storage: Keep cooked meatballs in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in the microwave or a 350°F (175°C) oven until heated through.
- Leftover ideas: Slice and add to salads, stuff into sandwiches, or crumble over pizza!
There you have it, folks – your new favorite way to enjoy chicken meatballs!
These baked chicken ricotta meatballs with spinach are not just a meal; they’re a culinary experience that combines health, flavor, and convenience.
Whether you’re meal prepping for the week ahead or impressing guests at a dinner party, this dish is sure to be a hit. So, what are you waiting for? Grab your apron, preheat that oven, and get ready to create some magic in your kitchen.
Trust me, your taste buds (and your family) will thank you!
Recipe FAQ’s
Can I use ground turkey instead of chicken?
Yes, ground turkey is a great substitute and will work just as well in this recipe.
Can I cook these meatballs in a slow cooker?
While they’re best baked for that golden exterior, you can cook them in a slow cooker with your favorite sauce for 4-6 hours on low.
How do I know when the meatballs are fully cooked?
Use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
Baked Chicken Ricotta Meatballs with Spinach
Ingredients
- 1 pound ground chicken
- 1 cup ricotta cheese
- 2 cups fresh spinach finely chopped
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup breadcrumbs optional, for binding
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine ground chicken, ricotta cheese, chopped spinach, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper.
- Mix the ingredients thoroughly using your hands or a spatula.
- If the mixture seems too wet, add breadcrumbs gradually until you reach a consistency that allows you to form meatballs.
- Form the mixture into meatballs, about 1.5 inches in diameter. You should get approximately 20-24 meatballs.
- Lightly grease a baking sheet with olive oil.
- Place the meatballs on the prepared baking sheet, leaving some space between each one.
- Brush the tops of the meatballs lightly with olive oil for a golden finish.