It’s 6pm, you’re tired, and everyone is hungry. You need a meal that is fast and filling. These Baked Chicken Ricotta Meatballs are the perfect solution for busy nights. They are light, tender, and packed with fresh flavor.
This recipe is a great way to get dinner on the table. It uses simple ingredients you likely have already. Your family will love the soft texture and savory taste. Let’s get cooking and make something everyone enjoys.
Why This Recipe Is a Winner
These meatballs are a total winner for your family. The ricotta cheese makes the chicken incredibly moist. You get extra nutrients from the finely chopped spinach. It is a great way to serve high-protein comfort food.
This dish is perfect for back-to-school nights. It feels light but keeps everyone full and satisfied. You only need one bowl for the entire prep process. It is a stress-free meal for any night of the week.
Simple Method
Making these is very simple and easy to follow. You just mix everything in one large bowl. Then you roll them and bake them. Even if you are a beginner, you can do this. The oven does most of the hard work for you.
Simple Ingredients
Most of these items are probably in your pantry right now. Fresh spinach adds a lovely pop of color.
- 1 lb ground chicken
- 1/2 cup whole milk ricotta cheese
- 1 cup fresh baby spinach, finely chopped and squeezed dry
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon lemon zest
Step-by-Step
- Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, ricotta, chopped spinach, breadcrumbs, Parmesan, egg, garlic, oregano, salt, pepper, and lemon zest.
- Mix ingredients by hand until just incorporated, being careful not to overwork the meat to maintain a light texture.
- Scoop approximately 2 tablespoons of the mixture and roll into 1.5-inch balls.
- Arrange the meatballs on the prepared baking sheet, spaced at least 1 inch apart.
- Bake for 20 to 25 minutes or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer.
- Remove from oven and allow the meatballs to rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve these over your favorite pasta or zucchini noodles. A simple marinara sauce pairs perfectly with the lemon zest. You could also serve them in a toasted sub roll. Add a side salad for a fresh, balanced meal.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. You can also freeze these for a later date. Reheat them in a 350°F oven for 10 minutes. This keeps them from getting soggy.
Tips for Best Results
- Squeeze the spinach very dry to avoid soggy meatballs.
- Don’t overmix the meat to keep the texture light.
- Use a cookie scoop for perfectly even-sized balls.
- Wet your hands slightly to prevent the meat from sticking.
- Double the batch for easy fall meal prep lunches.
- Add a pinch of red pepper flakes for extra heat.
- Check the internal temperature to ensure they stay juicy.
Easy Flavor Ideas
- Swap panko for gluten-free breadcrumbs if needed.
- Use ground turkey instead of chicken for a different flavor.
- Add fresh basil for a bright, summery twist.
- Replace ricotta with cottage cheese for extra protein.
Common Questions
Can I make these ahead of time?
Yes, you can roll them a day early. Keep them covered in the fridge until baking. This is great for busy weeknight planning.
How do I know when they are done?
The best way is using a meat thermometer. They should reach 165°F in the center. They will look golden and feel firm.
Will my kids eat the spinach?
Most likely! Chopping it very finely helps it blend right in. The creamy ricotta masks the veggie taste well.
I hope these tender Baked Chicken Ricotta Meatballs make your busy evenings much easier. They are so simple to pull together and always satisfy. Enjoy every bite with your family!
— Alex
Ingredients
- 1 lb ground chicken
- 1/2 cup whole milk ricotta cheese
- 1 cup fresh baby spinach, finely chopped and squeezed dry
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg , lightly beaten
- 2 cloves garlic , minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon lemon zest
Instructions
- Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, ricotta, chopped spinach, breadcrumbs, Parmesan, egg, garlic, oregano, salt, pepper, and lemon zest.
- Mix ingredients by hand until just incorporated, being careful not to overwork the meat to maintain a light texture.
- Scoop approximately 2 tablespoons of the mixture and roll into 1.5-inch balls.
- Arrange the meatballs on the prepared baking sheet, spaced at least 1 inch apart.
- Bake for 20 to 25 minutes or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer.
- Remove from oven and allow the meatballs to rest for 5 minutes before serving.
