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Chicken Ricotta Meatballs

Featured in The Stars of the Table.

These lightened-up chicken meatballs prove healthy can be absolutely delicious! The combination of lean ground chicken and creamy ricotta creates incredibly tender meatballs, while fresh spinach adds color, nutrients and amazing flavor. Instead of frying, they're baked until golden which keeps them wholesome while developing beautiful color. The ricotta works magic by keeping them perfectly moist even though they're made with lean meat. They're packed with protein and good-for-you ingredients but taste totally indulgent!
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Updated on Tue, 14 Jan 2025 23:00:01 GMT
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A plate of creamy, spinach-covered meatballs drizzled with a white sauce. Pin it
A plate of creamy, spinach-covered meatballs drizzled with a white sauce. | tasteofcook.com

Let me share my favorite healthy twist on classic meatballs - these incredible Baked Chicken Ricotta Meatballs with Spinach. I created these when I wanted something lighter but still super satisfying. With tender chicken creamy ricotta and fresh spinach they're the perfect balance of wholesome and indulgent. Every time I make them everyone asks for the recipe.

Why This Dish Shines

What I love about these meatballs is how they manage to be both healthy and absolutely delicious. The ricotta keeps them incredibly moist while the spinach adds nutrients and a gorgeous pop of color. Plus they're so easy to make perfect for those busy nights when you still want something special.

What You'll Need

  • Ground Chicken: One pound lean and fresh it makes the most tender meatballs
  • Ricotta Cheese: Full fat is best here for maximum creaminess
  • Fresh Spinach: Two cups finely chopped adds color and nutrients
  • Parmesan: Freshly grated please it makes such a difference
  • Egg: One large to bind everything together
  • Garlic: Fresh minced adds so much flavor
  • Herbs: Dried oregano and basil for that Italian touch
  • Seasonings: Salt and pepper to taste
  • Breadcrumbs: Just a touch if needed to adjust texture
  • Olive Oil: For that beautiful golden finish

Let's Make These Together

First Things First
Get your oven nice and hot at 400°F and prep your baking sheet.
Mix It Up
Combine everything in a bowl gently we don't want tough meatballs.
Shape Time
Roll into perfect little 1.5 inch balls I usually get about 20.
Into The Oven
Brush with olive oil and bake until golden about 20 minutes.
Let Them Rest
Give them 5 minutes to settle this keeps all those juices inside.
A close-up of seven golden-brown meatballs coated in a creamy sauce with spinach, served in a white bowl. Pin it
A close-up of seven golden-brown meatballs coated in a creamy sauce with spinach, served in a white bowl. | tasteofcook.com

Serving Ideas

I love serving these over whole wheat pasta with marinara but lately I've been obsessed with pairing them with a lemon garlic yogurt sauce and fresh salad. Want to get fancy? Try them with pesto or spicy arrabbiata. A glass of Pinot Noir on the side makes it feel extra special.

Good For You Too

These meatballs are packed with protein and good-for-you ingredients. The spinach adds iron and vitamins while the ricotta brings calcium. Each serving is around 250-300 calories making them perfect if you're watching your intake but still want something satisfying.

Make Ahead Magic

These are my go-to for meal prep. You can form them ahead and keep them in the fridge overnight or freeze them for up to three months. I love having a stash in the freezer for busy nights. Leftovers are amazing in salads sandwiches or even on pizza.

My Best Tips

After making these countless times I've learned a few tricks. Don't overwork the mixture that's the secret to tender meatballs. Always check the temperature with a meat thermometer and that brush of olive oil before baking gives them the most beautiful golden crust.

Mix It Up

Sometimes I'll use ground turkey instead of chicken or add sun-dried tomatoes for extra flavor. Swapping the Parmesan for feta gives them a Mediterranean twist. Need them gluten free? Almond flour works beautifully in place of breadcrumbs.

Quick Answers

Want to use your slow cooker? No problem just bake them first then let them simmer in sauce. Can't find ricotta? Extra Parmesan works too. And yes frozen spinach is totally fine just make sure to drain it really well.

Why You Need These

These meatballs have become my signature dish for good reason. They're healthy but indulgent quick but impressive and perfect for everything from weeknight dinners to special occasions. Once you try them I bet they'll become a regular in your kitchen too.

A bowl of delicious, golden-brown meatballs coated in creamy sauce and garnished with leafy greens. Pin it
A bowl of delicious, golden-brown meatballs coated in creamy sauce and garnished with leafy greens. | tasteofcook.com

Frequently Asked Questions

→ Why use breadcrumbs optionally?

Breadcrumbs are only needed if the mixture is too wet to form into balls. The ricotta and egg usually provide enough binding, but moisture content can vary.

→ Can I use ground turkey instead?

Yes, ground turkey works well as a substitute for ground chicken. Both are lean meats that pair nicely with the ricotta and spinach.

→ Why brush with olive oil?

Brushing with olive oil helps the meatballs develop a golden brown exterior while baking and prevents them from drying out.

→ Can these be made ahead?

Yes, you can form the meatballs and refrigerate for up to 24 hours before baking, or freeze them raw for up to 3 months.

→ How do I know when they're done?

The meatballs should reach an internal temperature of 165°F and be lightly golden on the outside. Cut one open to ensure no pink remains in the center.

Conclusion

These lighter meatballs combine ground chicken with creamy ricotta and fresh spinach for a healthier take on the classic. They're baked instead of fried and packed with protein and nutrients.

Chicken Ricotta Meatballs

Tender chicken meatballs made with ricotta cheese and spinach, baked until golden. A healthier twist on traditional meatballs.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes


Difficulty: Intermediate

Cuisine: Italian-American

Yield: 6 Servings (20-24 meatballs)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 1 pound ground chicken.
02 1 cup ricotta cheese.
03 2 cups fresh spinach, finely chopped.
04 ½ cup grated Parmesan cheese.
05 1 large egg.
06 2 cloves garlic, minced.
07 1 teaspoon dried oregano.
08 1 teaspoon dried basil.
09 ½ teaspoon salt.
10 ¼ teaspoon black pepper.
11 ¼ cup breadcrumbs (optional).
12 2 tablespoons olive oil.

Instructions

Step 01

Preheat oven to 400°F (200°C).

Step 02

Combine chicken, ricotta, spinach, Parmesan, egg, garlic, and seasonings in large bowl.

Step 03

If mixture is too wet, gradually add breadcrumbs until proper consistency is reached.

Step 04

Shape into 1.5-inch diameter meatballs, making about 20-24 total.

Step 05

Grease baking sheet with olive oil and arrange meatballs with space between.

Step 06

Brush meatballs with olive oil before baking.

Notes

  1. Can be made ahead and frozen.
  2. Breadcrumbs are optional for binding.
  3. Internal temperature should reach 165°F.

Tools You'll Need

  • Large mixing bowl.
  • Baking sheet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.
  • Wheat (if using breadcrumbs).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 16 g
  • Total Carbohydrate: 6 g
  • Protein: 28 g