Description
These Chicken Ricotta Meatballs with Spinach are a delicious and healthy twist on traditional meatballs, combining lean ground chicken, creamy ricotta cheese, and fresh spinach for a flavorful, moist texture. Perfectly seasoned and versatile, they can be baked or pan-fried for a quick dinner option that is both satisfying and nutritious.
Ingredients
Scale
Meatball Mixture
- 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 Method)
- 1 tablespoon olive oil
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the meatballs.
- Make the Meatball Mixture: In a large bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs or almond flour, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until all ingredients are well incorporated without overworking the meat.
- Form the Meatballs: Shape the mixture into even-sized meatballs, about 1 to 1.5 inches in diameter, placing them on a baking sheet lined with parchment paper or foil for easy cleanup.
- Baking Method – Cook the Meatballs: Bake the meatballs in the preheated oven for 18–20 minutes until they turn golden brown and reach an internal temperature of 165°F (74°C) to ensure they are fully cooked and safe to eat.
- Pan-Frying Method – Cook the Meatballs: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the meatballs in batches to avoid crowding, cooking them for 8–10 minutes. Turn occasionally to brown all sides evenly and cook through.
Notes
- You can substitute almond flour for breadcrumbs to keep this recipe low-carb.
- Ensure not to overmix the meatball mixture to keep the meatballs tender.
- The meatballs should reach an internal temperature of 165°F for safe consumption.
- Serving suggestions include pairing with your favorite pasta sauce, roasted vegetables, or a fresh salad.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
