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
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.
Notes
- Pair with marinara sauce or serve with salad or vegetables.
- Freeze leftovers for later reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 meatballs
- Calories: 210
- Sugar: 1g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 85mg
