Chicken Ricotta Bakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
ricotta cheese
02 -
egg
03 -
black pepper
04 -
breadcrumbs
05 -
ground chicken
06 -
salt
07 -
grated Parmesan cheese
08 -
fresh spinach, chopped
09 -
garlic cloves, minced
10 -
Italian seasoning
→ For Baking
11 -
cooking spray or olive oil
# Instructions:
01 -
Turn on your oven to 400°F (200°C). Get a baking sheet ready by greasing it lightly or laying down parchment paper.
02 -
Throw the ground chicken, ricotta, spinach, egg, garlic, Parmesan, seasoning, salt, pepper, and breadcrumbs into a big bowl. Use your hands or a spoon to combine. Keep it gentle so the meatballs stay soft.
03 -
Grab a scoop or wet your hands and roll the mixture into evenly-sized balls, about as big as golf balls. Lay them out evenly on the prepared pan.
04 -
Give the top of the meatballs a quick coat of olive oil or cooking spray.
05 -
Bake them in the oven for 20 to 25 minutes. They should look golden and cooked all the way through. Make sure they hit 165°F (74°C) inside.
06 -
Enjoy while warm with your favorite marinara, toss them with pasta, or serve them alongside a nice salad.
# Notes:
01 -
These meatballs work great with sauces like marinara, pesto, or a tangy yogurt sauce with garlic and lemon.
02 -
You can swap in gluten-free breadcrumbs if you want to avoid gluten.
03 -
Store leftovers in the fridge for up to 4 days or freeze them, and they'll keep for about 2 months.