Chicken Meatballs Spinach Ricotta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
ricotta cheese
02 -
breadcrumbs
03 -
egg
04 -
ground chicken
05 -
grated Parmesan cheese
06 -
fresh spinach, finely chopped
07 -
garlic cloves, finely minced
08 -
black pepper
09 -
Italian seasoning
10 -
salt
→ For Baking
11 -
cooking spray or olive oil
# Instructions:
01 -
Heat the oven to 400°F (200°C). Set up a baking sheet with parchment paper or give it a light coat of oil.
02 -
Toss the chicken, ricotta, chopped spinach, egg, garlic, Parmesan, Italian seasoning, breadcrumbs, salt, and pepper into a big bowl. Use your hands or a spoon to gently bring it all together. Don’t go overboard mixing; it keeps the meatballs soft.
03 -
Grab damp hands or a scoop to shape the mixture into small balls, about the size of golf balls, and place them neatly on the baking sheet.
04 -
Go over the meatballs with a quick spray or brush of olive oil.
05 -
Pop the meatballs into the oven for roughly 20–25 minutes. They should come out golden and fully cooked, hitting an internal temperature of 165°F (74°C).
06 -
Serve them hot with marinara sauce, on pasta, or even atop fresh greens.
# Notes:
01 -
You can team these up with marinara, pesto, or even a creamy yogurt sauce with lemon and garlic.
02 -
If you need a gluten-free option, switch to gluten-free breadcrumbs.
03 -
Store leftovers in the fridge in a sealed container for up to 4 days, or keep them frozen for as long as 2 months.