Baked Chicken Ricotta Meatballs with Spinach is a dish that brings together the comforting flavors of the Midwest with a touch of Italian flair. This recipe is reminiscent of Sunday dinners at Grandma’s house, where the aroma of home-cooked meals filled the air, and every bite was a reminder of love and family. The addition of ricotta makes these meatballs tender and moist, while the spinach adds a hint of freshness. It’s a dish that warms the soul and is perfect for gatherings or a cozy dinner at home.
These meatballs pair beautifully with a simple spaghetti aglio e olio, where the garlic and olive oil provide a subtle backdrop to the rich flavors of the meatballs. A crisp green salad with a tangy vinaigrette can add a refreshing contrast, and don’t forget a slice of warm, crusty bread to soak up any extra sauce. For a true Midwestern touch, serve with a side of creamy mashed potatoes or buttered corn.
Baked Chicken Ricotta Meatballs with Spinach
Ingredients
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1 pound ground chicken
1 cup ricotta cheese
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Directions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the ground chicken, ricotta cheese, chopped spinach, Parmesan cheese, breadcrumbs, egg, minced garlic, oregano, salt, and pepper.
Mix the ingredients gently until just combined, being careful not to overwork the mixture.
Form the mixture into 1 1/2-inch meatballs and place them on a baking sheet lined with parchment paper.
Drizzle the meatballs with olive oil to help them brown and keep them moist.
Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and golden brown on top.
Serve hot, with your choice of sides.
Variations & Tips
For a bit of spice, add a pinch of red pepper flakes to the meatball mixture. You can also substitute ground turkey for the chicken if you prefer. If you’re looking for a gluten-free option, use almond flour or gluten-free breadcrumbs in place of regular breadcrumbs. For a richer flavor, try adding a tablespoon of pesto to the mixture. These meatballs can also be simmered in marinara sauce for a classic Italian twist.
