Description
These Chicken Ricotta Meatballs with Spinach offer a delicious and healthy twist on classic meatballs, combining lean ground chicken with creamy ricotta cheese and nutrient-rich spinach. Baked or pan-fried to perfection, they are flavorful, moist, and perfect for a quick and wholesome meal.
Ingredients
Scale
Meatball Mixture
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/2 cup breadcrumbs (or almond flour for a low-carb option)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking (Pan-Frying Only)
- 1 tablespoon olive oil
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) if you choose to bake the meatballs to ensure even cooking and a perfectly golden crust.
- Make the Meatball Mixture: In a large bowl, combine the ground chicken, ricotta cheese, finely chopped spinach, breadcrumbs or almond flour, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until all ingredients are evenly incorporated without overworking the meat.
- Form the Meatballs: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, to ensure consistent cooking.
- Cook the Meatballs – Baking Method: Place the meatballs on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 18–20 minutes, or until golden brown and the internal temperature reaches 165°F (74°C), indicating they are fully cooked.
- Cook the Meatballs – Pan-Frying Method: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the meatballs in batches, taking care not to overcrowd the pan. Cook for 8–10 minutes, turning occasionally, until they are browned on all sides and fully cooked through, reaching an internal temperature of 165°F (74°C).
Notes
- You can substitute breadcrumbs with almond flour to make this recipe low-carb.
- Ensure meatballs are cooked to an internal temperature of 165°F to guarantee safety.
- Use fresh spinach finely chopped to distribute flavor evenly through the meatballs.
- For a dairy-free option, omit ricotta and Parmesan and consider substituting with a dairy-free cheese alternative.
- These meatballs pair well with pasta, zucchini noodles, or a fresh salad for a balanced meal.
