Baked Chicken Ricotta Meatballs
A delightful twist on traditional meatballs featuring tender ground chicken and creamy ricotta cheese, enhanced by fresh spinach and flavorful herbs.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 1 lb ground chicken Tender and juicy, forming the base of these meatballs.
- 1/2 cup ricotta cheese Creamy goodness that adds richness and moisture.
- 1/3 cup grated Parmesan Offers a salty, nutty flavor.
- 1/2 cup cooked spinach, chopped Nutrient-packed and adds vibrant color.
- 1/2 cup breadcrumbs Helps bind the ingredients together.
- 1 large egg Acts as a binding agent.
- 3 cloves garlic, minced Infuses meatballs with flavor.
- 1/2 tsp salt Enhances flavors.
- 1/2 tsp black pepper Adds a touch of heat.
- 1/2 tsp dried oregano Provides a savory herbaceous note.
- 1/2 tsp onion powder Contributes to the flavor profile.
- to taste your favorite marinara or tomato basil sauce Adds a luscious coating to meatballs.
- to taste extra Parmesan for garnish Enhances the dish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta, Parmesan, spinach, breadcrumbs, egg, minced garlic, salt, black pepper, oregano, and onion powder. Mix until just combined.
- Scoop the mixture into 1.5-inch balls and arrange them on the prepared baking sheet.
Baking
- Bake for 20–22 minutes, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- While the meatballs are baking, warm your marinara sauce in a skillet.
- Once the meatballs are ready, toss them in the marinara sauce until well-coated.
- Sprinkle with extra Parmesan before serving.
Notes
Don’t overmix the meat mixture to avoid dense meatballs. Chill the mixture for 30 minutes for easier shaping. You can add fresh herbs and spices like red pepper flakes for more flavor.