Baked Chicken Ricotta Meatballs with Spinach

INGREDIENTS:

For the Meatballs:

1 lb ground chicken (or turkey for a lighter option)

1/2 cup ricotta cheese

1 cup fresh spinach (finely chopped)

1/4 cup grated Parmesan cheese

1 large egg

1/2 cup breadcrumbs (use gluten-free if needed)

2 cloves garlic (minced)

1 teaspoon dried oregano

Salt and pepper (to taste)

1 tablespoon olive oil (optional, for brushing)

For Serving:

Marinara sauce (homemade or store-bought)

Cooked pasta, zucchini noodles, or crusty bread (optional, for serving)

Fresh basil (chopped, for garnish)

DIRECTIONS:

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C) . Line a baking sheet with parchment paper or lightly grease it for easy cleanup.

Step 2: Prepare the Meatball Mixture

In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, Parmesan cheese, egg, breadcrumbs, minced garlic, oregano, salt, and pepper. Mix gently with your hands or a spoon until just combined—avoid overmixing to keep the meatballs tender.

Step 3: Shape the Meatballs

Scoop about 1–2 tablespoons of the mixture per meatball and roll it into a ball using your hands. Place the shaped meatballs on the prepared baking sheet, spacing them evenly apart.

Step 4: Bake the Meatballs

Lightly brush the tops of the meatballs with olive oil (optional, for extra browning).

Bake in the preheated oven for 18–20 minutes , or until the meatballs are cooked through and golden brown. The internal temperature should reach 165°F (75°C) when measured with a meat thermometer.

Step 5: Serve and Enjoy

Serve the baked meatballs warm with marinara sauce on the side for dipping, or toss them in the sauce for a saucy twist.

Garnish with fresh basil before serving. Pair with cooked pasta, zucchini noodles, or crusty bread for a complete meal.