Mediterranean Savory Chicken Meatballs Stuffed with Creamy Ricotta and Fresh Spinach
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves: 4
These Mediterranean-style chicken meatballs are soft, juicy, and filled with creamy ricotta and fresh spinach. They’re simmered in a rich Parmesan cream sauce that ties everything together beautifully. The result is a comforting yet light dish that feels elegant enough for dinner guests but easy enough for a weeknight meal. Serve it with warm pita, rice, or a side of roasted vegetables.
Ingredients
For the Meatballs:
1 lb ground chicken
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 egg
½ cup breadcrumbs
2 cloves garlic, minced
1 tsp Italian seasoning (optional)
Salt and pepper to taste
For the Sauce:
2 tbsp olive oil
2 cups fresh spinach, chopped
2 cups heavy cream
1 cup grated Parmesan cheese
¼ tsp nutmeg (optional)
Salt and pepper to taste
Instructions
Prepare the Meatball Mixture:
In a large bowl, combine ground chicken, Parmesan, egg, breadcrumbs, minced garlic, Italian seasoning, salt, and pepper. Mix gently with your hands or a spoon until just combined—avoid overmixing to keep the meatballs tender.
Form and Fill the Meatballs:
Scoop about 2 tablespoons of the chicken mixture and flatten it slightly in your palm. Place about 1 teaspoon of ricotta cheese and a few spinach bits in the center. Carefully fold the meat mixture around the filling and roll it into a ball. Repeat with the rest of the mixture until all meatballs are formed.
Sear the Meatballs:
Heat a large skillet over medium heat and add a drizzle of olive oil. Sear the meatballs in batches for 2–3 minutes per side until lightly golden. They don’t need to be fully cooked through yet. Transfer them to a plate and set aside.
Make the Sauce:
In the same skillet, add a bit more olive oil if needed. Sauté the chopped spinach for 1–2 minutes until wilted. Pour in the heavy cream, add Parmesan, nutmeg (if using), salt, and pepper. Stir and let the sauce simmer gently for 3–4 minutes until slightly thickened.
Simmer the Meatballs:
Return the seared meatballs to the skillet, nestling them into the sauce. Cover and simmer over low heat for about 10–12 minutes, or until the meatballs are fully cooked and tender. The sauce will thicken as it cooks.
Serve:
Spoon the creamy spinach-Parmesan sauce over the meatballs and garnish with extra grated Parmesan or a sprinkle of fresh herbs like parsley or basil.
Tips
Don’t overmix the meat: Mix the chicken just until the ingredients are combined. Overmixing can make the meatballs dense instead of soft and juicy.
Chill before cooking (optional): If your mixture feels too soft or sticky, chill it in the fridge for 15–20 minutes before shaping. This helps the meatballs hold their shape better.
Use a cookie scoop: For evenly sized meatballs that cook uniformly, use a small scoop or tablespoon to portion them out.
Don’t skip the sear: Browning the meatballs adds flavor and helps lock in moisture before they finish cooking in the sauce.
Thicken or thin the sauce as needed: If your sauce gets too thick, add a splash of milk or chicken broth. If it’s too thin, simmer uncovered for a few extra minutes.
Variations
Cheese swap: Replace ricotta with cream cheese or goat cheese for a tangier filling.
Spinach alternatives: Kale, arugula, or finely chopped zucchini work well in place of spinach.
Breadcrumbs options: Use panko for a lighter texture, or almond flour for a low-carb version.
Add herbs: Fresh basil, parsley, or dill can boost the Mediterranean flavor.
Spice it up: Add red pepper flakes or a pinch of cayenne to the sauce for gentle heat.
Serving Ideas
Over pasta: Toss the meatballs and sauce with linguine or penne for a rich, comforting meal.
With rice or couscous: The creamy sauce pairs beautifully with grains that soak up the flavor.
In pita or flatbread: Make a wrap with a few meatballs, some arugula, and a drizzle of lemon yogurt sauce.
With roasted veggies: Serve alongside roasted bell peppers, zucchini, or eggplant for a full Mediterranean-style plate.
Q&A
Q: Can I bake the meatballs instead of pan-searing them?
Yes. You can bake them at 400°F (200°C) for about 18–20 minutes, or until fully cooked through. Then, add them to the sauce and simmer for a few minutes to let the flavors blend.
Q: Can I make these meatballs ahead of time?
Definitely. You can form the meatballs and store them in the fridge for up to 24 hours before cooking, or freeze them raw (on a tray, then in a container) for up to 2 months. Cook straight from frozen—just add a few extra minutes to the simmering time.
Q: What can I use instead of heavy cream?
You can substitute with half-and-half, evaporated milk, or a blend of milk and Greek yogurt for a lighter version. The sauce will be slightly less rich but still creamy.
Q: How can I make this dish lighter?
Use low-fat ricotta, light cream, or ground turkey instead of chicken. You can also reduce the Parmesan and serve with a big side salad for balance.
Q: Can I freeze leftovers?
Yes. Let the cooked meatballs and sauce cool completely, then store them together in an airtight container. They’ll keep well in the freezer for up to 2 months. Reheat gently on the stovetop or in the microwave with a splash of milk or cream.
Nutrition
(Per Serving)
(Approximate values based on 4 servings)
Calories: 520 kcal
Protein: 38 g
Fat: 34 g
Saturated Fat: 18 g
Carbohydrates: 12 g
Fiber: 1 g
Sugars: 2 g
Sodium: 680 mg
Calcium: 320 mg
Conclusion
These Mediterranean Savory Chicken Meatballs are a comforting, protein-packed dish that balances creamy and fresh flavors beautifully. The ricotta and spinach filling keeps every bite tender and rich, while the Parmesan cream sauce ties everything together. Whether you serve them over pasta, with rice, or tucked into warm pita, this recipe is versatile, family-friendly, and full of Mediterranean warmth.