Description

These Chicken Ricotta Meatballs with Spinach offer a flavorful and healthy twist on traditional meatballs. Combining lean ground chicken, creamy ricotta, fresh spinach, and Parmesan cheese, these meatballs are moist and packed with nutrients. Versatile cooking options include baking for a hands-off, healthier choice or pan-frying for a crispier exterior. Perfect as a main dish with pasta or as a protein-packed appetizer.

Ingredients

Scale

Main Ingredients

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 (If Pan-Frying)

1 tablespoon olive oil

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Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (205°C) if you plan to bake the meatballs. This ensures the oven is hot enough to cook the meat evenly and develop a nice golden color.
Make the Meatball Mixture: In a large mixing bowl, combine ground chicken, ricotta cheese, finely chopped spinach, breadcrumbs or almond flour, grated Parmesan, beaten egg, minced garlic, Italian seasoning, salt, and black pepper. Mix everything thoroughly but gently to keep the mixture light and tender.
Form the Meatballs: Using your hands or a small scoop, shape the mixture into uniform meatballs about 1.5 inches in diameter. This size helps them cook evenly without drying out.
Cook the Meatballs (Choose a Method): For baking, place the meatballs on a parchment-lined baking sheet spaced evenly apart. For pan-frying, heat olive oil in a skillet over medium heat.
Baking Method: Bake the meatballs in the preheated oven for 18–20 minutes, or until they are golden brown on the outside and reach an internal temperature of 165°F (74°C) for safety and juiciness.
Pan-Frying Method: Add the formed meatballs in batches to the hot skillet, cooking them for about 8–10 minutes total. Turn occasionally to brown all sides evenly and ensure they are fully cooked through.

Notes

For a low-carb alternative, substitute breadcrumbs with almond flour.
Ensure the internal temperature of the meatballs reaches at least 165°F (74°C) to guarantee they are safely cooked.
Meatballs can be served with marinara sauce, pasta, or as a protein-rich snack.
Leftover meatballs reheat well in the oven or microwave.
Fresh spinach adds moisture and nutrients; make sure it is well drained to avoid watery mixture.