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Golden brown chicken meatballs with green spinach flecks served on a white plate
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Baked Chicken Ricotta Meatballs with Spinach

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 345kcal

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.