Baked Chicken Ricotta Meatballs with Spinach
Introduction
These Baked Chicken Ricotta Meatballs are soft, flavorful, and melt-in-your-mouth delicious! The ricotta cheese keeps the chicken moist and tender, while the fresh spinach and herbs add a nutritious touch. Perfect for a cozy dinner, meal prep, or even served with pasta, zoodles, or a creamy tomato sauce. This recipe is protein-packed, low-carb, and ideal for anyone craving comfort food that’s still wholesome and light.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Serves: 4 (makes about 16–18 meatballs)
Ingredients
For the Meatballs:
1 lb (450 g) ground chicken
½ cup ricotta cheese (whole milk or part-skim)
1 cup fresh spinach, finely chopped (or thawed frozen, squeezed dry)
¼ cup grated Parmesan cheese
1 egg
½ cup breadcrumbs (or almond flour for low-carb)
2 garlic cloves, minced
1 tsp Italian seasoning
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped (optional)
1 tbsp olive oil (for greasing the baking pan)
Optional for Serving:
Marinara sauce, tomato basil sauce, or creamy garlic sauce
Extra Parmesan cheese and fresh basil for garnish
Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the Spinach
If using fresh spinach, sauté it in a small pan with a drizzle of olive oil for 1–2 minutes until wilted.
Let it cool, then squeeze out any excess water and chop finely.
Make the Meatball Mixture
In a large bowl, combine:
Ground chicken
Ricotta cheese
Cooked spinach
Parmesan cheese
Egg
Breadcrumbs
Garlic, Italian seasoning, onion powder, salt, and pepper
Mix gently with your hands or a spoon until just combined.
(Avoid overmixing or the meatballs will be dense.)
Shape the Meatballs
Using a tablespoon or small ice cream scoop, form 1½-inch balls.
Place them evenly on the prepared baking sheet.
Bake
Drizzle or brush lightly with olive oil.
Bake for 20–25 minutes, until golden and cooked through (internal temp should reach 165°F / 74°C).
Optional: Broil for the last 2 minutes for a golden crust.
Serve
Serve the meatballs warm over pasta, zucchini noodles, or with a side of garlic bread.
Spoon your favorite sauce on top and sprinkle with Parmesan and basil.
Tips
Add a pinch of red chili flakes for a little heat.
Substitute chicken with ground turkey or lean pork if preferred.
For a creamier texture, use whole-milk ricotta.
These freeze beautifully — bake, cool, and store in freezer bags for up to 3 months.
For an extra boost, add lemon zest to the mix for a fresh flavor.
Health Benefits
High in lean protein from chicken
Packed with iron, calcium, and fiber from spinach
Ricotta adds healthy fats and creaminess
Low-carb and gluten-free (if using almond flour)
Oven-baked — no frying needed!
Precautions
Always cook chicken to a safe internal temperature (165°F / 74°C).
Don’t overbake — they’ll dry out quickly.
If using frozen spinach, drain well to avoid watery meatballs.
Final Thoughts
Baked Chicken Ricotta Meatballs with Spinach are a perfect balance of flavor, texture, and nutrition — tender on the inside, golden outside, and bursting with cheesy goodness. They pair beautifully with pasta, rice, or a simple salad for a light yet satisfying meal. Ideal for busy weeknights, family dinners, or healthy meal prep!