Craving a wholesome, flavorful dinner that’s easy to make? Baked Chicken Ricotta Meatballs with Spinach are Healthy Chicken Meatballs that blend tender chicken, creamy ricotta, and vibrant spinach for a chicken ricotta meatballs dish perfect for busy nights. This healthy meatball dinner is nutritious, kid-friendly, and baked to perfection, saving you time and cleanup. Let’s whip up these Baked Chicken Ricotta Meatballs with Spinach for a cozy, satisfying meal!
Why You’ll Love Baked Chicken Ricotta Meatballs with Spinach
- Nutritious and Delicious: Lean chicken and spinach pack a healthy punch in this Baked Chicken Ricotta Meatballs with Spinach dish.
- Quick Prep: Ready in under 30 minutes for a fast healthy meatball dinner.
- Family-Friendly: Mild flavors make these spinach chicken bites a hit with all ages.
- Versatile: Serve as a main, appetizer, or in pasta for this chicken ricotta meatballs dish.
- Easy Cleanup: Baking means less mess for these Baked Chicken Ricotta Meatballs with Spinach.
Ingredients for Baked Chicken Ricotta Meatballs with Spinach
Here’s what you’ll need for this healthy meatball dinner (serves 4, makes ~16 meatballs):
For the Meatballs:
- 1 lb (450g) ground chicken
- ½ cup (120g) ricotta cheese
- 1 cup (30g) fresh spinach, finely chopped
- ¼ cup (25g) grated Parmesan cheese
- ½ cup (60g) breadcrumbs (panko or regular)
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For Garnish:
- 1 tbsp chopped fresh parsley or basil
- ¼ cup (60ml) marinara sauce (optional, for drizzling)
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Small ice cream scoop or spoon
Ingredient Tips
- Chicken: Lean ground chicken keeps Baked Chicken Ricotta Meatballs with Spinach light; turkey works too.
- Spinach: Squeeze out excess moisture from fresh or thawed frozen spinach for this chicken ricotta meatballs dish.
- Ricotta: Full-fat ricotta adds creaminess to these spinach chicken bites; drain if watery.
- Breadcrumbs: Use gluten-free breadcrumbs for a gluten-free healthy meatball dinner.
- Herbs: Fresh parsley or basil enhances this Baked Chicken Ricotta Meatballs with Spinach.
Directions
Let’s make these Baked Chicken Ricotta Meatballs with Spinach—a perfect healthy meatball dinner!
Prepare the Ingredients
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. I finely chop 1 cup fresh spinach, squeezing out excess moisture if needed. In a large bowl, I combine 1 lb ground chicken, ½ cup ricotta, spinach, ¼ cup Parmesan, ½ cup breadcrumbs, 1 egg, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and ¼ tsp black pepper, mixing gently to keep these spinach chicken bites tender.
Form the Meatballs
Using a small ice cream scoop, I form the mixture into ~16 meatballs (1–1.5 inches each) and place them on the baking sheet with space between for even cooking in this chicken ricotta meatballs dish.
Bake
I bake for 18–22 minutes until golden and cooked through (165°F/75°C internal temperature). I check doneness with a meat thermometer for juicy Baked Chicken Ricotta Meatballs with Spinach.
Serve
I let the meatballs rest for 2 minutes to lock in juices. I garnish with 1 tbsp parsley or basil and drizzle with marinara if desired, serving these spinach chicken bites warm.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Total Time: ~30 minutes
- Servings: 4 (4 meatballs per serving)
- Calories: ~180 kcal per serving
- Macros per Serving: 15g carbs, 25g protein, 15g fat, 2g fiber
Variations
Try these twists on this chicken ricotta meatballs dish:
- Turkey Swap: Use ground turkey for a leaner healthy meatball dinner.
- Dairy-Free: Swap ricotta for blended silken tofu, inspired by LaylaCooks’ Air Fried Oyster Mushrooms.
- Herb Boost: Add fresh oregano or parsley to these Baked Chicken Ricotta Meatballs with Spinach.
- Spicy Kick: Mix in ¼ tsp red pepper flakes for zesty spinach chicken bites.
- Veggie Add-In: Stir in grated zucchini for extra nutrition in this healthy meatball dinner.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a light pairing.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store leftover spinach chicken bites in an airtight container in the fridge for up to 3 days. For freezing, I freeze cooked or uncooked meatballs on a tray, then transfer to a freezer-safe bag for up to 3 months. I thaw overnight in the fridge and reheat at 350°F (175°C) for 10 minutes or microwave with a splash of water for this healthy meatball dinner.
Serving Tips
- Presentation: Serve these Baked Chicken Ricotta Meatballs with Spinach on a platter or in bowls with sauce.
- Garnish: Add parsley, basil, or extra Parmesan for flair.
- Pairing: Pair with zoodles or LaylaCooks’ Coconut Cooler for balance.
- Portion Size: 4 meatballs per person as a main or appetizer.
- Occasions: Ideal for weeknights, meal prep, or gatherings.
FAQs
Here are answers to common questions about this dish:
Can I use frozen spinach for this recipe?
Yes, but be sure to thaw and squeeze out as much excess moisture as possible before mixing it in to avoid soggy meatballs.
Are these meatballs gluten-free?
They can be if you use gluten-free breadcrumbs; otherwise, traditional breadcrumbs contain gluten.
Can I bake these meatballs instead of frying?
Absolutely! Baking is the method used here and it’s healthier and less messy than frying.
How do I keep meatballs from falling apart?
Make sure to include an egg and breadcrumbs as binders and don’t overmix the ingredients. Also, avoid turning the meatballs too much during baking.
Can I make these meatballs ahead of time?
Yes, you can prepare them in advance and refrigerate or freeze before baking for a convenient meal later.
More Chicken Recipes
- Chicken Piccata with Lemon Sauce
- Chicken Cabbage Savory Pirog
- Chicken and Broccoli Baked Alfredo
- Green Chile Chicken Enchiladas
- Mexican Pulled Chicken
Conclusion
Baked Chicken Ricotta Meatballs with Spinach are a wholesome, flavorful dish that’s perfect for any night. This healthy meatball dinner is easy and delicious. Whip up these chicken ricotta meatballs, share with family, and enjoy their tender, nutritious goodness!
Baked Chicken Ricotta Meatballs with Spinach
Ingredients
- 1 lb lean ground chicken
- 1/2 cup ricotta cheese
- 1 cup fresh spinach finely chopped
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Ingredients: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it. Finely chop the fresh spinach and set aside. In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, grated Parmesan, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix gently but thoroughly until all ingredients are evenly distributed.
- Form the Meatballs: Using your hands or a small ice cream scoop, form the mixture into even-sized meatballs, about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet with space between each to ensure even cooking.
- Bake to Perfection: Bake the meatballs in the preheated oven for 18 to 22 minutes, or until cooked through and golden on the outside. The internal temperature should reach 165°F (75°C) to ensure safety and juiciness.
- Serve and Enjoy: Once baked, remove the meatballs from the oven and let them rest for a couple of minutes. This lets the juices redistribute, making each bite tender and juicy.
Notes
- Don’t overmix the meatball mixture to keep them tender, not dense.
- Use a scoop to form uniform-sized meatballs for even baking.
- If your spinach is very wet, squeeze out excess moisture before mixing to prevent sogginess.
- Use a meat thermometer to check that meatballs reach 165°F (75°C) for safe consumption.
- Let meatballs rest after baking to retain moisture and flavor.
Did you Like This Recipe? Please Rate and Comment Below!