Baked Chicken Ricotta Meatballs with Spinach
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!
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.