Description
Chicken Ricotta Meatballs with Spinach offer a delicious and healthy twist on traditional meatballs, combining lean ground chicken with creamy ricotta and nutrient-packed spinach. These golden-brown meatballs are quick to make, packed with flavor and protein, and perfect for a comforting main course served with or without marinara sauce.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped and lightly sautéed
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking
- 2 tablespoons olive oil
Optional
- Marinara sauce for serving
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, ricotta cheese, sautéed spinach, grated Parmesan, breadcrumbs, egg, minced garlic, onion powder, dried oregano, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
- Form the Meatballs: Using clean hands or a scoop, shape the mixture into approximately 1.5-inch diameter meatballs, ensuring even sizing for uniform cooking.
- Heat the Skillet: Place a large skillet over medium heat and add the olive oil, allowing it to heat evenly but not smoke.
- Cook the Meatballs: Arrange the meatballs in a single layer in the skillet without crowding. Cook for 4–5 minutes per side, turning carefully, until each side is golden brown and the internal temperature reaches 165°F (75°C) to ensure they are fully cooked.
- Optional Simmer in Sauce: If desired, add marinara sauce to the skillet after browning and simmer the meatballs for an additional 5 minutes to meld flavors and keep them moist.
- Serve Warm: Transfer the meatballs to a serving dish and serve immediately, alone or with your favorite sides such as pasta, salad, or crusty bread.
Notes
- Substitute kale for spinach if preferred for a different flavor and texture.
- Use gluten-free breadcrumbs for a gluten-free version of this dish.
- These meatballs freeze well—cool completely before storing in an airtight container for up to 3 months.