If you’re on the lookout for an easy weeknight dinner that feels effortlessly elegant, Baked Chicken Ricotta Meatballs with Spinach are a total game-changer. These meatballs come out supremely tender, thanks to the creamy ricotta and lean ground chicken, while a generous handful of spinach folds in color, flavor, and a dose of greens (that even picky eaters will love). They bake up golden with zero mess, making them perfect for busy nights or casual entertaining. Whether you tuck them into saucy pasta, enjoy them over a salad, or savor them on their own, this dish is bound to become a family favorite.

Ingredients You’ll Need

Baked Chicken Ricotta Meatballs with Spinach Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about those thoughtfully chosen, simple ingredients that truly shine. Each one brings important texture, flavor, or a splash of color to your Baked Chicken Ricotta Meatballs with Spinach, creating a dish that’s hearty and deeply satisfying with minimal fuss.

Ground chicken: Super lean and mild, chicken makes for lighter meatballs that still deliver on juiciness.
Ricotta cheese: The secret to ultra-tender meatballs with a pillowy, melt-in-your-mouth texture.
Fresh spinach: Finely chopped for easy mixing; it adds vibrant color and sneaks in extra nutrients.
Grated Parmesan cheese: Brings bold, nutty depth to every bite and helps bind the mixture.
Breadcrumbs (regular or panko): Key for structure; opt for gluten-free if needed, and use panko for extra lightness.
Large egg: Acts as the glue, helping your meatballs hold together once baked.
Garlic, minced: For classic Italian flavor, a bit of sharpness, and irresistible aroma.
Salt and black pepper: The building blocks of flavor, so season generously.
Dried oregano: Lends the quintessential herby, Mediterranean note.
Crushed red pepper flakes (optional): A little heat if you love a gentle kick.
Olive oil spray: Ensures a golden exterior without excess oil or mess.

How to Make Baked Chicken Ricotta Meatballs with Spinach

Step 1: Prep Your Baking Sheet

Start by preheating your oven to 400°F. Line a large baking sheet with parchment paper—this makes cleanup a breeze and prevents any sticking as your Baked Chicken Ricotta Meatballs with Spinach bake to golden perfection.

Step 2: Mix the Meatball Mixture

Grab your biggest mixing bowl and add the ground chicken, ricotta cheese, finely chopped spinach, Parmesan, breadcrumbs, egg, minced garlic, salt, pepper, oregano, and red pepper flakes (for a touch of heat). Use clean hands or a sturdy spoon to mix everything until just combined. The ricotta keeps the mixture soft, so be gentle—overmixing makes meatballs tough.

Step 3: Shape the Meatballs

Using a cookie scoop or tablespoon, portion out the mixture and roll into about 18 to 20 meatballs, each around 1 1/2 inches wide. Arrange them evenly on your prepared baking sheet to guarantee even browning with each Baked Chicken Ricotta Meatball with Spinach.

Step 4: Add a Finishing Touch

Lightly spritz the tops of your meatballs with olive oil spray. This helps create a gorgeous, irresistible golden exterior, and the light spray means you’re skimping on neither flavor nor crunch.

Step 5: Bake to Perfection

Slide the pan into your hot oven and bake for 18–22 minutes. You’re looking for meatballs that are golden, fully set, and have reached an internal temperature of 165°F. Let them rest for a few minutes so the juices settle before serving up your Baked Chicken Ricotta Meatballs with Spinach masterpiece.

How to Serve Baked Chicken Ricotta Meatballs with Spinach

Garnishes

Give your meatballs a final flourish with a shower of freshly grated Parmesan, a handful of torn basil, or even a sprinkle of toasted pine nuts. Drizzle a little good-quality olive oil or spoon over warm marinara sauce for that classic Italian vibe. Each garnish not only amps up the flavor but also makes your Baked Chicken Ricotta Meatballs with Spinach look positively irresistible.

Side Dishes

These meatballs are incredibly versatile. Pair them with lightly sauced spaghetti or tangle them into zucchini noodles for a low-carb twist. A crisp green salad or roasted vegetables turn this into a hearty, balanced meal. And don’t forget some crusty bread to mop up every last drop of sauce!

Creative Ways to Present

For parties, try skewering the meatballs with toothpicks and serving over a platter of baby greens. Or, make mini-meatball sliders with soft rolls, melted mozzarella, and a dollop of pesto. They’re also fantastic tucked into pita or wrapped in a cozy tortilla for an unexpected lunchbox surprise—the possibilities for presenting Baked Chicken Ricotta Meatballs with Spinach are endless.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (a rare feat!), simply store your Baked Chicken Ricotta Meatballs with Spinach in an airtight container in the refrigerator. They’ll hold beautifully for up to four days. Perfect for quick lunches or easy meal prep!

Freezing

These meatballs freeze beautifully. Let them cool completely, then arrange on a baking sheet to freeze individually before transferring to a freezer bag. This way, they won’t stick together, and you can grab just as many as you need. They’ll keep well for up to three months, making dinner practically effortless.

Reheating

To bring your Baked Chicken Ricotta Meatballs with Spinach back to life, simply reheat them in a 350°F oven until warmed through, about 10 minutes. Alternatively, gently simmer in marinara sauce on the stovetop or zap in the microwave if you’re in a hurry—they’ll still be deliciously moist and flavorful.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just thaw frozen spinach completely and squeeze out as much moisture as possible before mixing it into your meatballs. This prevents the mixture from becoming too wet and keeps the texture just right.

What kind of ricotta should I use?

Whole milk ricotta yields the most tender, luxurious texture, but part-skim works if you want to cut back on fat. Whichever you choose, aim for a thick, creamy ricotta and drain off any excess liquid.

Can I make Baked Chicken Ricotta Meatballs with Spinach gluten-free?

Yes! Simply use your favorite gluten-free breadcrumbs in place of regular or panko. All the other ingredients are naturally gluten-free, so no other swaps are necessary.

How do I keep the meatballs super tender?

The magic is all about gentle mixing and not overworking the meat. The ricotta and egg do the heavy lifting, keeping everything moist. Also, handle the mixture lightly as you roll each ball and don’t compact them too tightly.

Do I need to flip the meatballs while baking?

No flipping required! The olive oil spray encourages even browning, so all you need to do is set your timer and let the oven work its magic. They’ll come out beautifully golden on the bottom and top.

Final Thoughts

I can’t recommend Baked Chicken Ricotta Meatballs with Spinach enough—whether you’re cooking for your family, meal prepping, or hosting friends, this recipe is always a hit. It’s simple, colorful, and packs so much flavor into every bite. I hope you’re inspired to make a batch soon. Happy cooking!

Baked Chicken Ricotta Meatballs with Spinach Recipe

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4.9 from 9 reviews

Author: admin
Total Time: 35 minutes
Yield: 18–20 meatballs 1x
Diet: Non-Vegetarian

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Description

These Baked Chicken Ricotta Meatballs with Spinach are a flavorful and healthier twist on classic meatballs. Packed with protein and nutrients, they are easy to make and perfect for a satisfying meal.

Ingredients

Scale

For the meatballs:

1 pound ground chicken
1/2 cup ricotta cheese
1 cup packed fresh spinach, finely chopped
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs (regular or panko)
1 large egg
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional)
olive oil spray

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Instructions

Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Mix the ingredients: In a large bowl, combine the ground chicken, ricotta, chopped spinach, Parmesan, breadcrumbs, egg, garlic, salt, pepper, oregano, and red pepper flakes. Mix gently until just combined.
Form the meatballs: Use a cookie scoop or tablespoon to portion and roll the mixture into meatballs, about 1 1/2 inches in diameter. Place them on the prepared baking sheet and spray the tops with olive oil.
Bake: Bake for 18–22 minutes until golden and cooked through. Let rest before serving.