Discover the joy of cooking and savor tender, flavorful baked chicken ricotta meatballs with spinach that bring both nutrition and comfort to your table. This easy, healthy meal combines the delicate taste of ground chicken with creamy ricotta and the fresh burst of spinach, making it perfect for weeknight dinners or meal prep. You’ll love how effortlessly these meatballs come together and how satisfying they are, loaded with wholesome ingredients and baked to perfection for a lightly golden finish.

Why You’ll Love This Recipe

Health-Forward Delight: Loaded with lean chicken and nutrient-rich spinach, this dish balances flavor with wholesome ingredients.
Simple Prep: Minimal ingredients and easy steps make it accessible for cooks at any skill level.
Versatile Meal: Perfect for dinners, meal prepping, or even lunchboxes when reheated.
Kid-Friendly Flavors: Mild and comforting, these meatballs appeal to both kids and adults alike.
Freezer Friendly: Make a batch ahead and enjoy healthy meals ready to go anytime.

Ingredients You’ll Need

Each ingredient here has a unique role, offering texture, flavor, and color that elevate these baked chicken ricotta meatballs with spinach. From the creaminess of ricotta to the subtle earthiness from fresh spinach, this simple list makes the dish approachable yet delicious.

Ground Chicken: Provides lean protein and a tender base for these meatballs.
Ricotta Cheese: Adds creaminess and moisture, keeping meatballs soft inside.
Fresh Spinach: Offers vibrant color and a nutritious boost to every bite.
Parmesan Cheese: Introduces a sharp, savory note enhancing overall flavor.
Garlic Cloves: Bring aromatic depth that complements the chicken perfectly.
Breadcrumbs: Help bind ingredients and provide structure without drying out.
Egg: Acts as a natural binder to hold all ingredients together.
Italian Seasoning: A blend of herbs that gives these meatballs their comforting, classic taste.
Salt and Pepper: Essential for balancing and enhancing the natural flavors.
Olive Oil: For lightly greasing the baking sheet to prevent sticking and add subtle richness.

Variations for Baked Chicken Ricotta Meatballs with Spinach

One of the best parts about this recipe is its flexibility; feel free to customize it to suit your dietary needs or flavor preferences. Whether you want to add a spicy kick or swap ingredients for vegan alternatives, adapting this dish is simple and fun.

Spicy Twist: Add red pepper flakes or chopped jalapeños for a little heat.
Herb Swap: Replace Italian seasoning with fresh herbs like basil, oregano, or thyme for more aromatic variations.
Gluten-Free: Use gluten-free breadcrumbs or crushed almonds to keep it safe for gluten-sensitive diets.
Dairy-Free Version: Substitute ricotta and parmesan with dairy-free cheeses or mashed tofu for creaminess.
Additional Veggies: Incorporate finely chopped mushrooms or zucchini for extra moisture and nutrition.

Delicious Baked Chicken Ricotta Meatballs with Spinach

How to Make Baked Chicken Ricotta Meatballs with Spinach

Step 1: Prep the Spinach and Aromatics

Start by finely chopping fresh spinach and mincing garlic cloves. Lightly sauté the spinach and garlic in a pan until just wilted, then let cool. This softens the spinach’s texture and mellows the garlic’s sharpness, setting a flavorful base.

Step 2: Combine Ingredients

In a large mixing bowl, add ground chicken, ricotta cheese, sautéed spinach and garlic, parmesan, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix gently but thoroughly using your hands or a spoon until all ingredients are well incorporated without overworking the meat.

Step 3: Shape Meatballs

Using your hands or a two-scoop cookie scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Placing them uniformly ensures even cooking.

Step 4: Bake to Perfection

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly with olive oil. Arrange the meatballs with space between each and bake for 18-22 minutes until golden on the outside and cooked through internally.

Step 5: Serve and Enjoy

Once baked, remove the meatballs from the oven and allow to rest for a few minutes before serving. This helps the juices redistribute, creating tender, juicy bites every time.

Pro Tips for Making Baked Chicken Ricotta Meatballs with Spinach

Don’t Overmix: Handle the mixture gently to keep your meatballs tender and avoid a dense texture.
Use Fresh Ingredients: Fresh spinach and good-quality ricotta really boost the flavor and appearance.
Even Sizing Matters: Consistent meatball sizes bake evenly and look more appealing on the plate.
Temperature Check: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safety.
Make Ahead: Prepare the mixture and shape meatballs in advance, then freeze or bake when ready.

How to Serve Baked Chicken Ricotta Meatballs with Spinach

Garnishes

Fresh grated parmesan, chopped fresh basil or parsley scattered on top bring brightness and enhance the dish visually and in flavor.

Side Dishes

Pair these meatballs with garlic butter pasta, cauliflower rice, or a crisp green salad to keep the meal balanced and satisfying.

Creative Ways to Present

Serve over a bed of marinara sauce with a sprinkle of mozzarella for a meatball parmesan twist, or place on toasted baguette slices for a fun appetizer.

Make Ahead and Storage

Storing Leftovers

Keep leftover meatballs in an airtight container in the refrigerator for up to 3-4 days, making them an easy go-to for quick meals.

Freezing

Arrange uncooked or cooked meatballs on a baking sheet to freeze individually before transferring them to a freezer bag—this prevents sticking and allows you to thaw only what you need.

Reheating

Reheat baked chicken ricotta meatballs with spinach in the oven at 350°F (175°C) for 10-12 minutes or microwave for quicker warming while maintaining moisture.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and squeeze out excess water to avoid soggy meatballs.

What can I use instead of ricotta cheese?

Cottage cheese or cream cheese work well as alternatives, offering similar creaminess.

Are these meatballs keto-friendly?

You can make them keto-friendly by swapping breadcrumbs with almond flour or crushed pork rinds.

How long do these meatballs last in the freezer?

They can be frozen for up to 3 months when stored properly in airtight containers.

Can I bake these meatballs without spinach?

Absolutely! Though spinach adds flavor and nutrients, the meatballs will still be delicious without it.

Final Thoughts

Baked chicken ricotta meatballs with spinach are a fantastic way to combine simple, wholesome ingredients into a comforting and healthy meal. Whether you’re cooking for family, meal prepping, or looking for a versatile dish to customize, this recipe delivers on all fronts. Give these meatballs a try—you’ll discover a new favorite that’s both nourishing and delightful.

Baked Chicken Ricotta Meatballs with Spinach

Print Recipe

Tender and flavorful baked chicken ricotta meatballs with fresh spinach offer a healthy and comforting meal. Combining lean ground chicken with creamy ricotta, parmesan, and nutrient-rich spinach, these meatballs are easy to prepare, bake to a golden finish, and perfect for weeknight dinners, meal prep, or freezer-friendly portions.

Author: Emily
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 20 meatballs 1x
Category: Appetizers
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

1 lb ground chicken
1/2 cup ricotta cheese
1 cup fresh spinach, finely chopped
1/4 cup grated parmesan cheese
2 garlic cloves, minced
1/3 cup breadcrumbs
1 large egg
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for greasing)

Instructions

Prep the Spinach and Aromatics: Finely chop fresh spinach and mince garlic cloves. Lightly sauté the spinach and garlic in a pan over medium heat until just wilted. Remove from heat and let cool to soften texture and mellow garlic flavor.
Combine Ingredients: In a large mixing bowl, add ground chicken, ricotta cheese, sautéed spinach and garlic, parmesan, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix gently with hands or spoon until all ingredients are thoroughly combined without overworking the meat.
Shape Meatballs: Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, using your hands or a two-scoop cookie scoop. Arrange them uniformly to ensure even cooking.
Bake to Perfection: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil. Place meatballs with space between each. Bake for 18-22 minutes until golden outside and cooked through internally (internal temperature 165°F / 74°C).
Serve and Enjoy: Remove meatballs from oven and let rest a few minutes to redistribute juices. Serve warm with garnishes or your choice of sides.

Notes

Don’t overmix the meatball mixture to keep them tender and avoid dense texture.
Use fresh spinach and good-quality ricotta cheese for best flavor and appearance.
Shape meatballs evenly to ensure uniform baking and presentation.
Check doneness with a meat thermometer to ensure internal temperature reaches 165°F (74°C) for safety.
Prepare meatballs in advance and freeze them either uncooked or cooked for easy future meals.

Nutrition

Serving Size: 3 meatballs
Calories: 180 kcal
Sugar: 1 g
Sodium: 320 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 16 g
Cholesterol: 90 mg

Keywords: baked chicken meatballs, ricotta meatballs, spinach meatballs, healthy meatballs, easy dinner, meal prep, gluten free meatballs, kid-friendly meatballs