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I wanna tell you about my go-to spin on meatballs - these amazing Baked Chicken Ricotta Meatballs with Spinach. I whipped these up when I needed something lighter but totally filling. They mix juicy chicken, smooth ricotta and bright spinach for a perfect combo of healthy yet tasty. Whenever I cook them, folks always beg me for how I made them.
Standout Features of This Meal
The thing I adore about these meatballs is how they're good for you and super yummy at the same time. Ricotta makes them stay so juicy while spinach brings extra goodness and pretty green flecks. They're also dead simple to throw together, just right for those crazy evenings when you still crave something a bit fancy.
Your Shopping List
- Ground Chicken: A pound of the fresh stuff makes them extra soft
- Ricotta Cheese: Go with whole milk for the richest taste
- Fresh Spinach: Chop up two cups fine for color and health perks
- Parmesan: Grab a block and grate it yourself, trust me
- Egg: Just one big one to hold everything together
- Garlic: Chop it up fresh for way better flavor
- Herbs: Some dried oregano and basil for that Italian feel
- Seasonings: Add salt and pepper how you like it
- Breadcrumbs: Maybe a little bit if the mix seems too wet
- Olive Oil: Helps them get that pretty brown color
Step-by-Step Guide
- Get Ready
- Crank your oven to 400°F and grab a baking tray.
- Combine Everything
- Toss all your stuff in a bowl and mix softly so they don't get tough.
- Form Your Balls
- Roll them into 1.5 inch balls, you'll probably end up with around 20.
- Bake Them Up
- Swipe with olive oil and cook until they're golden, takes about 20 minutes.
- Cool Off
- Let them sit for 5 minutes so all the good juices stay inside.
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Ways to Enjoy
They're great over whole grain pasta with red sauce, but lately I can't get enough of them with tangy lemon garlic yogurt and a side salad. Feeling fancy? Try them with green pesto or spicy tomato sauce. Add a glass of Pinot Noir and you've got yourself a real treat.
Nutritional Perks
These meatballs pack loads of protein and nutritious stuff. The spinach gives you iron and vitamins, and ricotta adds calcium. Each portion runs about 250-300 calories, so they're perfect when you're counting but don't want to feel hungry.
Prep Ahead Options
I always make these for weekly meals. You can shape them a day early and stick them in the fridge, or freeze them up to three months. I always keep some frozen for crazy nights. The leftovers taste awesome in green salads, between bread or even topping a pizza.
Pro Secrets
I've made these tons of times and learned some tricks. Don't mix too hard - that's how you get tough meatballs. Always use a meat thermometer, and that little brush of olive oil before they go in the oven gives them that gorgeous brown outside.
Switch It Around
Sometimes I grab ground turkey instead of chicken, or toss in some sun-dried tomatoes for extra kick. Switching Parmesan for feta gives them a Greek twist. Need to skip gluten? Almond meal works great instead of breadcrumbs.
Common Questions
Wanna use your crockpot? No worries, just bake them first then let them hang out in sauce. Can't find ricotta? Just add more Parmesan. And yeah, frozen spinach works fine too, just squeeze out all the water first.
You'll Love These Because
These meatballs have turned into my famous dish for obvious reasons. They're nutritious but still taste like comfort food, quick but look fancy, and work for everything from Tuesday dinner to special gatherings. Once you make them, I'm sure they'll become your regular go-to too.
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Frequently Asked Questions
- → Are breadcrumbs necessary?
Not always. Breadcrumbs help if the mixture feels too loose to form. Usually, the ricotta and egg hold things together just fine, but it depends on how much moisture your ingredients have.
- → Can I swap in turkey?
Absolutely! Ground turkey makes an excellent substitute for chicken. Both lean options taste great with ricotta and spinach.
- → Why add olive oil on top?
A light olive oil coat keeps them moist while adding a golden color as they bake. It also prevents drying out.
- → Make ahead possible?
Definitely! Shape them early and refrigerate up to a day ahead. Or freeze them raw for up to three months to have them ready when needed.
- → When are meatballs fully cooked?
Once they reach 165°F inside and turn golden outside, they're ready. Check the center—it should be fully cooked without any pink left.
Conclusion
Ground chicken, creamy ricotta, and spinach come together in this better-for-you twist on a traditional favorite. No frying here—just simple oven-baking for a lighter result everyone will love.