Baked Chicken Ricotta

These baked chicken and ricotta meatballs turn plain ground chicken into juicy, soft bites that even fussy eaters will gobble up. By mixing smooth ricotta with healthy spinach, you'll get super moist meatballs without any frying, giving you a healthier dinner that's still packed with taste.

I came up with these meatballs while trying to use up some extra ricotta after making lasagna. Now my family asks for them every week, and they've become my clever trick for getting my youngest to eat spinach without any complaints.

Ingredients

• Ground chicken: gives you lighter protein compared to beef
• Ricotta cheese: keeps everything wonderfully moist so meatballs aren't dry
• Fresh spinach: sneaks in veggies and adds nice green flecks
• Egg: helps all ingredients stick together perfectly
• Garlic cloves: add that must-have flavor kick
• Italian seasoning: brings all those lovely herb flavors in one simple mix
• Parmesan cheese: adds rich, salty goodness throughout
• Breadcrumbs: create the right texture without making them heavy
• Salt and pepper: bring out all the tastes in your meatballs
• Olive oil: helps them brown nicely in the oven

Step-by-Step Instructions

Prepare the Oven:

Heat your oven to 400°F and put parchment paper on a baking sheet. This temp will make your meatballs tasty on the outside while staying juicy inside. The paper stops them from sticking and makes cleanup super easy.

Combine Ingredients:

Put your ground chicken, ricotta, chopped spinach, egg, minced garlic, Parmesan, Italian seasoning, breadcrumbs, salt and pepper in a big bowl. Putting the chicken in first makes everything easier to mix together.

Mix Gently:

With slightly wet hands or a wooden spoon, mix everything just until combined. Don't mix too much or your meatballs will get tough. Stop when everything's just mixed but not squished together.

Form Meatballs:

Grab about two tablespoons of mix for each meatball and roll between slightly damp hands to make golf ball sized rounds. Wet hands keep the mix from sticking and make the outside smooth. Put each meatball on your baking sheet with some space between them.

Add Oil:

Lightly brush or spray some olive oil on the meatballs to help them brown. This thin coat makes them look golden and tasty while adding extra flavor as they bake.

Bake to Perfection:

Put the tray in your hot oven for 20 to 25 minutes. They should look golden outside and reach 165°F inside to be safe. When done, they'll feel firm but still have a little give when you press them.

Serve Warm:

Move your hot meatballs to plates right away. Try them with marinara sauce, over pasta, or next to a fresh salad for a complete meal.

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Ricotta cheese is truly the magic touch in this dish. I learned this trick from my Italian grandma who always put a spoonful in her beef meatballs. When I switched to chicken for my version, the ricotta became even more important for keeping that amazing moisture that makes everyone want more.

Perfect Pairings

These meatballs fit into so many different meals. For a classic comfort dinner, put them on top of spaghetti with marinara sauce and extra Parmesan. They also make awesome meatball sandwiches when stuffed into warm rolls with melty provolone and sauce. If you want something lighter, skip the pasta and serve them with roasted veggies or a bright Mediterranean salad with lemony dressing.

Make-Ahead Magic

What's great about this recipe is how you can prep ahead. You can mix everything up to a day before and keep it in the fridge until you're ready to shape and bake. Or you can form the raw meatballs and freeze them on a tray until hard, then pop them in a freezer bag for up to 3 months. When you want to cook them, just add a few more minutes to the baking time if they're still frozen.

Troubleshooting Tips

If your mix seems too wet, just add more breadcrumbs one spoon at a time until it holds shape when rolled. If it feels too dry or heavy, a splash of milk or another spoon of ricotta will fix it. Just remember that chicken meatballs won't ever be as firm as beef ones before cooking, so it's totally normal if they're a bit soft before they go in the oven.

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Frequently Asked Questions

→ How do I keep meatballs moist?

Ricotta works wonderfully to keep the meatballs soft. Be gentle when mixing so they don’t get too dense.

→ Can I replace chicken with other meat?

Sure, swap chicken with turkey or even beef to mix up the flavors!

→ How long do they need to bake?

Pop them in the oven at 400°F (200°C) for about 20–25 minutes. Use a thermometer and check for 165°F (74°C) inside.

→ How should I save leftovers?

Place them in a sealed container in the fridge for up to four days, or freeze for two months for later meals.

→ Can I make them gluten-free?

Just use gluten-free breadcrumbs to easily turn these into gluten-free meatballs.

→ What’s good to serve with these?

They’re awesome with marinara, pasta, in a sandwich, or even over a fresh salad.