Description
These Chicken Ricotta Meatballs with Spinach offer a delicious and healthy twist on classic meatballs, combining lean ground chicken, creamy ricotta, fresh spinach, and flavorful seasonings. Perfectly cooked either by baking or pan-frying, they provide a moist and tender texture with a savory Italian flair, ideal for a quick family meal or a nutritious dinner option.
Ingredients
Scale
Meatball Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/2 cup breadcrumbs (or almond flour for a low-carb option)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking (Pan-Frying)
- 1 tablespoon olive oil
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the meatballs.
- Make the Meatball Mixture: In a large bowl, combine ground chicken, ricotta cheese, finely chopped spinach, breadcrumbs or almond flour, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until all ingredients are evenly incorporated without overworking the meat.
- Form the Meatballs: Using your hands or a scoop, shape the mixture into equal-sized meatballs, about 1 to 1.5 inches in diameter, ensuring consistent sizing for even cooking.
- Cook the Meatballs – Baking Method: Arrange the meatballs on a baking sheet lined with parchment paper or a lightly greased baking tray. Bake in the preheated oven for 18–20 minutes or until golden brown and the internal temperature reaches 165°F (74°C).
- Cook the Meatballs – Pan-Frying Method: Heat olive oil in a skillet over medium heat. Add the meatballs in batches, cooking them for 8–10 minutes, turning occasionally until they are evenly browned and cooked through, with an internal temperature of 165°F (74°C).
Notes
- You can substitute breadcrumbs with almond flour for a gluten-free and low-carb version.
- Ensure the meatballs reach an internal temperature of 165°F (74°C) to be safely cooked.
- Fresh spinach adds flavor and nutrients but can be swapped with frozen spinach, thawed and drained.
- For extra moisture, the ricotta cheese is key in keeping the meatballs tender.
- Meatballs can be served with marinara sauce, pasta, or as a protein-packed appetizer.
