Chicken Ricotta Meatballs with Spinach
These Chicken Ricotta Meatballs with Spinach are tender, flavorful, and packed with protein. The addition of ricotta cheese makes them incredibly moist, while spinach adds a touch of greens. They can be served with pasta, zucchini noodles, or enjoyed on their own with a side of marinara sauce.
Ingredients
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese (whole milk or part-skim)
½ cup grated Parmesan cheese
1 cup fresh spinach, finely chopped
½ cup breadcrumbs (Panko or Italian-style)
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
1 tablespoon olive oil (for baking or frying)
For Serving (Optional):
2 cups marinara sauce
Fresh basil for garnish
Extra Parmesan for topping
Instructions
Step 1: Preheat & Prepare
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with olive oil.
Step 2: Mix Ingredients
In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan cheese, and breadcrumbs.
Add the chopped spinach, garlic, oregano, onion powder, salt, black pepper, and red pepper flakes (if using).
Crack in the egg and mix everything until just combined. Do not overmix, as it can make the meatballs tough.
Step 3: Shape the Meatballs
Using a spoon or cookie scoop, form the mixture into 1.5-inch meatballs. You should get about 16-18 meatballs.
Step 4: Cook the Meatballs
Option 1: Baking
Place the meatballs on the prepared baking sheet.
Lightly drizzle or brush them with olive oil.
Bake for 18-20 minutes, or until they reach an internal temperature of 165°F (74°C).
Option 2: Pan-Frying
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add the meatballs in a single layer and cook for about 3-4 minutes per side, until browned.
Pour in the marinara sauce, cover, and let them simmer for another 5-7 minutes until fully cooked.
Serving Suggestions
Serve over pasta or zucchini noodles with marinara sauce.
Pair with a side of garlic bread and a fresh salad.
Make them into meatball subs using hoagie rolls and melted mozzarella.
Nutritional Information (Per Serving – 4 Meatballs)
(Approximate values, may vary based on ingredients used)
Calories: 280
Protein: 27g
Fat: 13g
Carbohydrates: 14g
Fiber: 2g
Sugar: 2g
Sodium: 450mg
Total Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Questions & Answers
Q: Can I use turkey instead of chicken?
Yes! Ground turkey works just as well in this recipe. Use 93% lean turkey for the best texture.
Q: Can I make these meatballs gluten-free?
Absolutely. Substitute the breadcrumbs with gluten-free breadcrumbs or almond flour.
Q: Can I freeze the meatballs?
Yes! Freeze uncooked meatballs on a baking sheet, then transfer them to a bag once frozen. Bake straight from frozen at 400°F (200°C) for about 25 minutes.
Q: What can I use instead of ricotta?
Cottage cheese (blended until smooth) or Greek yogurt can be used as a substitute for ricotta.
Q: Can I add more greens?
Definitely! Kale, arugula, or finely shredded zucchini would work well in addition to or instead of spinach.