Description
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
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)
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
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
- Freezing: These meatballs freeze well. Once cooked, allow to cool completely and freeze in an airtight container. Reheat in sauce or in the oven at 350°F.
- Pan-Searing Option: For a slightly crispier texture, sear the meatballs in a skillet with olive oil before baking.
- Gluten-Free Version: Use gluten-free breadcrumbs.
- Serving Suggestions: Serve over spaghetti, polenta, zucchini noodles, or as a meatball sub.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 368
- Sugar: 2g
- Sodium: 734mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 123mg