Baked Chicken Ricotta Meatballs with Spinach (Healthy & Juicy)

Looking for a light, protein-packed twist on classic meatballs? These Baked Chicken Ricotta Meatballs with Spinach are the ultimate weeknight dinner solution! Moist, tender, and filled with creamy ricotta, nutritious spinach, and Italian herbs — these oven-baked meatballs are a healthier alternative to traditional beef or pork versions, and they’re bursting with flavor.

Perfect for pasta nights, sandwiches, or low-carb meals, these meatballs will quickly become a family favorite!

Recipe Summary

• Prep Time: 15 minutes

• Cook Time: 20–25 minutes

• Total Time: ~40 minutes

• Servings: 4–6

• Method: Baking

• Cuisine: Italian-Inspired / Healthy Comfort Food

• Difficulty: Easy

Ingredients

• 1 pound ground chicken

• 1 cup ricotta cheese

• 1 cup fresh spinach, chopped

• 1/2 cup grated Parmesan cheese

• 1/2 cup breadcrumbs (or gluten-free substitute)

• 1 large egg

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 tablespoon olive oil

How to Make Baked Chicken Ricotta Meatballs (Step-by-Step)

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Step 2: Combine the Ingredients

In a large mixing bowl, add:

• 1 lb ground chicken

• 1 cup ricotta cheese

• 1 cup chopped fresh spinach

• 1/2 cup grated Parmesan

• 1/2 cup breadcrumbs

• 1 egg

• 2 cloves minced garlic

• 1 tsp dried oregano

• 1 tsp salt

• 1/2 tsp black pepper

Tip: Use your hands or a spatula to gently mix. Be careful not to overwork the mixture — this keeps the meatballs tender.

Step 3: Form the Meatballs

Shape the mixture into 1 ½-inch balls (about the size of a golf ball). Place them evenly on your prepared baking sheet.

Step 4: Add a Drizzle of Olive Oil

Drizzle 1 tablespoon of olive oil over the top of the meatballs. This helps them develop a golden, flavorful crust while baking.

Step 5: Bake to Perfection

Bake in the preheated oven for 20–25 minutes, or until:

• The internal temperature reaches 165°F (74°C)

• The tops are lightly golden and slightly crisp

Let them rest for 2–3 minutes before serving.

Step 6: Serve and Enjoy

Serve hot with:

• Pasta and marinara sauce

• Over a bed of sautéed zucchini noodles (zoodles)

• As a protein-packed snack or appetizer

• Stuffed in sandwiches or pita pockets

Variations & Tips

• Add Spice: Mix in 1/2 teaspoon red pepper flakes or a diced chili for heat.

• Use Ground Turkey: Easily swap the ground chicken for ground turkey.

• Gluten-Free Option: Substitute breadcrumbs with almond flour or gluten-free breadcrumbs.

• Add More Flavor: Mix in 1 tablespoon of pesto or sun-dried tomatoes for a flavor boost.

• Simmer in Sauce: For a juicy, saucy version, simmer the baked meatballs in marinara sauce for 10 minutes after baking.

Storage & Meal Prep

• Refrigerate: Store cooked meatballs in an airtight container for up to 4 days.

• Freeze: Freeze in a single layer on a tray, then transfer to freezer bags. Store up to 3 months.

• Reheat: Warm in the oven at 350°F or in simmering sauce until heated through.

Why You’ll Love These Chicken Ricotta Meatballs

• Moist and juicy thanks to the ricotta and spinach

• Healthier and lower in fat than beef or pork meatballs

• Baked, not fried — easy cleanup and less mess

• Perfect for meal prep and freezer-friendly

• Customizable with herbs, cheese, or sauces

Whether you’re serving these as a wholesome dinner or prepping for the week ahead, these Baked Chicken Ricotta Meatballs with Spinach deliver flavor, nutrition, and convenience in every bite.

enjoy!