Chicken Ricotta Meatballs with Spinach
These Chicken Ricotta Meatballs with Spinach are moist, flavorful, and packed with protein. The ricotta cheese adds creaminess while the spinach ensures a nutritious bite. Served with your favorite pasta or on their own, they make for a delightful meal.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 large skillet
- 1 cooking spoon
- 1 measuring cups and spoons
Ingredients
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped Feel free to substitute with kale or any leafy green you prefer.
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs For extra flavor, you can add herbs like basil or parsley into the meatball mixture.
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup marinara sauce For serving.
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, grated Parmesan, breadcrumbs, egg, minced garlic, dried herbs, salt, and black pepper. Mix until all ingredients are well combined.
- Using your hands, form the mixture into meatballs, approximately 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.
- Bake the meatballs in the preheated oven for 20 minutes, or until they are cooked through and golden brown.
- While the meatballs are baking, warm the marinara sauce in a large skillet over low heat.
- Once the meatballs are done, gently add them to the marinara sauce and let them simmer for 5 minutes to absorb the flavors.
- Serve the meatballs warm, with additional marinara sauce and your choice of pasta or on their own.
Notes
Feel free to substitute the spinach with kale or any leafy green you prefer.
For extra flavor, you can add herbs like basil or parsley into the meatball mixture.
Refrigerate any leftovers in an airtight container for up to 3 days. Reheat before serving.