When it comes to crafting a hearty, wholesome dish that delivers on both flavor and nutrition, chicken ricotta meatballs with spinach offer a standout alternative to traditional beef-based options. These tender, juicy meatballs are infused with creamy ricotta cheese and nutrient-rich spinach, resulting in a moist texture and complex flavor profile. Whether served over pasta, nestled in a toasted sub, or enjoyed as a stand-alone main course, this recipe satisfies both comfort food cravings and lighter eating preferences.

Ingredients for Chicken Ricotta Meatballs with Spinach

For the Meatballs:

1 lb ground chicken (preferably thigh meat for more flavor)
¾ cup whole milk ricotta cheese
1 cup fresh spinach, finely chopped (or ½ cup thawed frozen spinach, well-drained)
1 large egg
½ cup panko breadcrumbs
¼ cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional)

For the Sauce (optional but recommended):

2 tablespoons olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 teaspoon sugar
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon pepper

Step-by-Step Directions

Step 1: Prepare the Mixture

In a large mixing bowl, combine ground chicken, ricotta cheese, chopped spinach, egg, breadcrumbs, Parmesan, garlic, parsley, and all the seasonings. Mix gently using a spatula or your hands until just combined. Be careful not to overmix, as this can make the meatballs dense.

Step 2: Shape the Meatballs

With slightly wet hands, shape the mixture into balls about 1½ inches in diameter. Place the meatballs on a parchment-lined baking sheet. You should get about 16-18 meatballs.

Step 3: Bake or Pan-Fry

To Bake:
Preheat the oven to 400°F (200°C). Bake the meatballs for 18–22 minutes, or until they are firm to the touch and the internal temperature reaches 165°F (74°C).

To Pan-Fry (for extra flavor):
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides for about 6–8 minutes total, then transfer to a plate.

Step 4: Simmer in Sauce (Optional)

For added depth of flavor, prepare the tomato sauce. In the same skillet or a separate saucepan, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook for another 30 seconds. Stir in crushed tomatoes, sugar, basil, salt, and pepper. Let simmer for 10–15 minutes.

Add the meatballs to the sauce and simmer for another 10 minutes to allow flavors to meld and meatballs to become extra tender.

Serving Suggestions for Chicken Ricotta Meatballs with Spinach

These spinach-packed chicken ricotta meatballs are incredibly versatile:

Serve over a bed of spaghetti or zucchini noodles for a classic comfort dinner.
Stuff them into hoagie rolls topped with mozzarella for a satisfying sandwich.
Pair with garlic mashed potatoes or creamy polenta for a hearty meal.
Plate them as a protein-packed appetizer with toothpicks and marinara dip.

Tips for the Best Chicken Ricotta Meatballs with Spinach

Use High-Quality Ricotta

The richness and texture of the meatballs heavily depend on the ricotta. Opt for whole milk ricotta and drain any excess moisture if needed.

Fresh vs. Frozen Spinach

Both work well, but fresh spinach gives a brighter flavor and better texture. If using frozen, make sure it’s thoroughly squeezed dry to avoid a soggy mixture.

Don’t Skip the Parmesan

Adding grated Parmesan enhances the umami depth and balances the soft texture of the ricotta.

Chilling the Mixture

If your mixture feels too soft to shape, chill it for 20–30 minutes to firm it up before forming the meatballs.

Sauce Adds Flavor, But Not Required

While these meatballs are delicious on their own, simmering them in tomato sauce deepens the flavors and keeps them moist during reheating.

Health Benefits of Chicken Ricotta Meatballs with Spinach

This dish is not only delicious but also nutritionally balanced:

High in protein from chicken and ricotta
Low in saturated fat compared to beef meatballs
Rich in calcium and vitamin K thanks to the cheese and spinach
Great for meal prep – they freeze and reheat beautifully

Conclusion

Chicken ricotta meatballs with spinach are a fresh, healthy, and incredibly flavorful alternative to classic meatball recipes. With their tender texture, mild herbed flavor, and subtle creaminess, they’re ideal for weeknight dinners, elegant entertaining, or meal prepping. Whether baked or pan-seared, served solo or in sauce, this dish adds a wholesome upgrade to your cooking repertoire.

FAQs

Can I make these meatballs ahead of time?

Absolutely. Prepare and shape the meatballs, then store them covered in the refrigerator for up to 24 hours before cooking.

Can these meatballs be frozen?

Yes. Freeze raw or cooked meatballs on a baking sheet, then transfer to a freezer-safe bag. They’ll last up to 3 months. Cook from frozen or thaw overnight before reheating.

Is there a dairy-free alternative to ricotta?

You can substitute dairy-free ricotta or blended firm tofu for a similar creamy texture.

How do I keep the meatballs from falling apart?

Ensure your mixture isn’t too wet. Drain ricotta and spinach thoroughly. You can add a bit more breadcrumbs if necessary for binding.

Can I use ground turkey instead of chicken?

Yes, ground turkey is an excellent substitute. Just be sure it has enough fat content (avoid 99% lean) to keep the meatballs moist.

Chicken Ricotta Meatballs with Spinach