Description
Enjoy these delicious and healthy Chicken Ricotta Meatballs with Spinach, combining lean ground chicken with creamy ricotta, fresh spinach, and Parmesan cheese. Baked to perfection, these meatballs offer a flavorful and low-carb twist on a classic Italian-American favorite, perfect as a main course or appetizer.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1/2 cup whole milk ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/3 cup plain breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Baking
- 1 tablespoon olive oil (for brushing or spraying)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Combine Ingredients: In a large mixing bowl, combine the ground chicken, ricotta cheese, finely chopped spinach, grated Parmesan, breadcrumbs, egg, minced garlic, onion powder, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
- Form Meatballs: Use a cookie scoop or your hands to shape the mixture into 1 1/2-inch meatballs, placing them evenly spaced on the prepared baking sheet.
- Apply Olive Oil: Lightly brush or spray the tops of the meatballs with olive oil to promote browning and keep them moist during baking.
- Bake: Place the baking sheet in the oven and bake for 18–20 minutes, or until the meatballs are golden brown and cooked through, reaching an internal temperature of 165°F.
- Optional Broil: For extra browning and a crispy exterior, broil the meatballs for an additional 2–3 minutes, watching carefully to prevent burning.
- Serve: Serve the meatballs warm alone, over pasta, with marinara sauce, or as a healthy appetizer.
Notes
- These meatballs can also be pan-seared in a skillet over medium heat for about 3–4 minutes per side for a different texture.
- You can freeze uncooked meatballs for up to 2 months; bake directly from frozen and add 5 extra minutes to the baking time.
- Great served with zoodles, grain bowls, or inside a wrap for a versatile meal.
