Chicken Ricotta Meatballs with Spinach
These Chicken Ricotta Meatballs with Spinach are a delicious and healthy twist on a classic dish. Packed with protein and flavor, they are perfect for a weeknight dinner or meal prep. Serve them with marinara sauce over pasta, or enjoy them on their own for a satisfying meal.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper optional
- 1 large skillet
- 1 cooking spoon
- 1 measuring cups and spoons
Ingredients
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil for cooking
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly with cooking spray.
- In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix everything together until well combined.
- Using your hands, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. Place the formed meatballs on the prepared baking sheet.
- Drizzle the olive oil over the meatballs to help them brown during baking.
- Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and golden brown on the outside.
- Optional: Serve the meatballs with marinara sauce and your choice of pasta, or enjoy them alone with a side salad.
- Feel free to add herbs like basil or parsley for extra flavor.
- To freeze uncooked meatballs, arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag. Cook from frozen, adding an extra 5-10 minutes to the cooking time.
Notes
Feel free to add herbs like basil or parsley for extra flavor.
These meatballs can be frozen before or after cooking. To freeze uncooked meatballs, arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag. Cook from frozen, adding an extra 5-10 minutes to the cooking time.