Baked Chicken Ricotta Meatballs with Spinach 🍗🧀🌿

Tender, juicy chicken meatballs packed with creamy ricotta, fresh spinach, and Italian herbs—baked to perfection in 30 minutes! A healthier twist on classic meatballs, perfect with pasta, salads, or as a protein-packed appetizer.

Why You’ll Love These Meatballs

✅ Lighter but still flavorful – Lean chicken + ricotta keeps them moist.
✅ Hidden veggies – Spinach adds nutrients without changing the taste.
✅ Meal-prep friendly – Freeze well for quick dinners.
✅ Versatile – Great with marinara, in subs, or on their own!

Ingredients (Makes ~20 meatballs)

For the Meatballs:

1 lb (450g) ground chicken (or turkey)

½ cup (125g) whole-milk ricotta
1 cup fresh spinach, finely chopped
½ cup breadcrumbs (or almond flour for gluten-free)

1 egg
2 garlic cloves, minced
¼ cup grated Parmesan

1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper

For Serving (Optional):

Marinara sauce
Fresh basil
Extra Parmesan

Step-by-Step Instructions

1. Prep & Preheat

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

2. Mix the Meatball Base

In a bowl, combine chicken, ricotta, spinach, breadcrumbs, egg, garlic, Parmesan, and spices. Mix gently (don’t overwork!).

3. Shape & Bake

Roll into 1.5-inch balls (moisten hands if sticky).

Bake 20-25 mins until golden and cooked through (165°F internal temp).

4. Serve!

Toss with warm marinara or enjoy as-is. Garnish with basil and Parmesan.

Pro Tips

🍝 Saucing tip – Simmer meatballs in marinara for 5 mins to soak up flavor.
🌿 Herb boost – Add fresh parsley or oregano to the mix.
🔥 Extra browning? Broil 1-2 mins at the end.

Serving Ideas

🍲 Over pasta – Classic spaghetti & meatballs.
🥗 With salad – For a light, protein-packed meal.
🥖 Meatball subs – On toasted rolls with melted mozzarella.

Storage & Reheating

❄️ Fridge – Keep for 3 days in airtight container.
🔥 Reheat – Microwave or warm in sauce on stove.
⏳ Freeze – Uncooked or baked for 2 months.

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