Baked Chicken Ricotta Meatballs

This baked chicken ricotta meatball recipe transforms ordinary ground chicken into a tender, juicy masterpiece that even picky eaters devour. The combination of creamy ricotta and nutritious spinach creates meatballs that remain incredibly moist without frying, making this a healthier dinner option without sacrificing flavor.

I created these meatballs when trying to use up leftover ricotta from a lasagna night. My family now requests them weekly, and they've become my secret weapon for getting my youngest to eat spinach without complaints.

Ingredients

• Ground chicken: adds lean protein without the heaviness of beef
• Ricotta cheese: creates incredible moisture and prevents dry meatballs
• Fresh spinach: incorporates vegetables while adding beautiful color
• Egg: works as the perfect binder for holding everything together
• Garlic cloves: bring essential aromatic flavor to the mixture
• Italian seasoning: provides classic herbal notes in one convenient blend
• Parmesan cheese: contributes savory depth and saltiness
• Breadcrumbs: help maintain structure without making meatballs dense
• Salt and pepper: enhance all the flavors throughout
• Olive oil: gives a beautiful golden exterior when baking

Step-by-Step Instructions

Prepare the Oven:

Set your oven to 400°F while lining a baking sheet with parchment paper. This temperature creates the perfect environment for developing flavor while keeping the interior juicy. The parchment prevents sticking and makes cleanup effortless.

Combine Ingredients:

Add ground chicken, ricotta, chopped spinach, egg, minced garlic, Parmesan, Italian seasoning, breadcrumbs, salt and pepper to a large bowl. The order doesn't matter much here, but starting with the chicken at the bottom makes mixing easier.

Mix Gently:

Use slightly damp hands or a wooden spoon to combine everything just until mixed. Resist the urge to overwork the mixture, as this will make your meatballs tough. Look for the point where ingredients are just incorporated but not compressed.

Form Meatballs:

Scoop about two tablespoons of mixture for each meatball, rolling between slightly damp hands to form golf ball sized rounds. The moisture on your hands prevents sticking while creating a smooth exterior. Place each meatball on the prepared baking sheet with about an inch between them.

Add Oil:

Brush or spray the meatballs lightly with olive oil to encourage browning. This thin coating helps develop that appealing golden color and adds another layer of flavor during baking.

Bake to Perfection:

Place the tray in your preheated oven for 20 to 25 minutes. Look for a golden exterior and ensure the internal temperature reaches 165°F for food safety. The meatballs should feel firm but still have a slight give when pressed gently.

Serve Warm:

Transfer your finished meatballs to serving plates while still warm. Pair with marinara sauce, place over pasta, or serve alongside a fresh salad for a complete meal.

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The ricotta cheese is truly the secret ingredient here. I discovered this trick from my Italian grandmother who always added a dollop to her traditional beef meatballs. When I adapted her recipe using chicken instead, the ricotta became even more essential for maintaining that incredible moisture that keeps everyone coming back for seconds.

Perfect Pairings

These meatballs work wonderfully in so many different meal configurations. For a classic comfort meal, serve them over al dente spaghetti with marinara sauce and additional Parmesan cheese. They also make incredible meatball subs when nestled into warm bread rolls with melted provolone and sauce. For a lighter option, skip the pasta and serve them alongside roasted vegetables or a bright Mediterranean salad with lemon vinaigrette.

Make-Ahead Magic

The beauty of this recipe lies in its meal prep potential. You can prepare the meatball mixture up to a day ahead and keep it refrigerated until ready to form and bake. Alternatively, form the raw meatballs and freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. When ready to cook, simply add a few extra minutes to the baking time if cooking from frozen.

Troubleshooting Tips

If your meatball mixture seems too wet, add extra breadcrumbs one tablespoon at a time until it holds its shape when rolled. Conversely, if the mixture feels too dry or dense, a splash of milk or additional tablespoon of ricotta will help. Remember that chicken meatballs will never be quite as firm as beef before cooking, so some softness in the raw state is perfectly normal.

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Frequently Asked Questions

→ How do I prevent the meatballs from being dry?

The ricotta cheese adds moisture to the meatballs, ensuring they stay tender. Avoid overmixing the ingredients to maintain their texture.

→ Can I swap chicken for another meat?

Yes, you can substitute ground chicken with ground turkey or beef for different flavor profiles.

→ How long should I bake the meatballs?

Bake at 400°F (200°C) for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).

→ What’s the best way to store leftovers?

Store cooked meatballs in an airtight container in the refrigerator for up to 4 days or freeze them for up to 2 months.

→ Can these meatballs be made gluten-free?

Yes, use gluten-free breadcrumbs to make the meatballs gluten-free while maintaining their consistency.

→ What are some serving suggestions?

These meatballs pair well with marinara sauce, over pasta, in a sandwich, or atop a bed of fresh greens.