Baked Chicken Ricotta Meatballs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
ground chicken
02 -
ricotta cheese
03 -
fresh spinach, chopped
04 -
egg
05 -
garlic cloves, minced
06 -
Italian seasoning
07 -
grated Parmesan cheese
08 -
breadcrumbs
09 -
salt
10 -
black pepper
→ For Baking
11 -
olive oil or cooking spray
# Instructions:
01 -
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
02 -
In a large bowl, combine ground chicken, ricotta, chopped spinach, egg, garlic, Parmesan, Italian seasoning, breadcrumbs, salt, and pepper. Mix gently with your hands or a spoon until just combined—don’t overmix to keep the meatballs tender.
03 -
Using damp hands or a scoop, form the mixture into golf ball-sized meatballs and place them evenly on the baking sheet.
04 -
Lightly brush or spray the tops of the meatballs with olive oil.
05 -
Bake for 20–25 minutes, or until golden and cooked through. The internal temperature should reach 165°F (74°C).
06 -
Serve warm with marinara sauce, over pasta, or on a bed of greens.
# Notes:
01 -
These meatballs are versatile and can be paired with marinara, pesto, or a lemon-garlic yogurt sauce.
02 -
For a gluten-free version, use gluten-free breadcrumbs.
03 -
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.