Description
Chicken Ricotta Meatballs with Spinach are a flavorful and healthy twist on classic meatballs, combining lean ground chicken, creamy ricotta, and fresh spinach. These meatballs are perfect for a nutritious dinner and can be baked or pan-fried for convenience and taste.
Ingredients
Scale
Meatball Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/2 cup breadcrumbs (or almond flour for a low-carb option)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking
- 1 tablespoon olive oil (for cooking, if pan-frying)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the meatballs.
- Make the Meatball Mixture: In a large bowl, combine the ground chicken, ricotta cheese, finely chopped spinach, breadcrumbs or almond flour, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Form the Meatballs: Using your hands or a scoop, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
- Cook the Meatballs: Choose your preferred cooking method:
- Baking Method: Place the meatballs on a baking sheet lined with parchment paper or a silicone mat. Bake in the preheated oven for 18–20 minutes or until golden brown and the internal temperature reaches 165°F (74°C).
- Pan-Frying Method: Heat the olive oil in a skillet over medium heat. Add the meatballs in batches and cook, turning occasionally, for about 8–10 minutes or until browned on all sides and fully cooked through.
Notes
- For a low-carb version, substitute breadcrumbs with almond flour.
- Ensure the meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
- Fresh spinach adds moisture; you may squeeze excess water from it before mixing if desired.
- Meatballs can be served with marinara sauce or as a protein addition to pasta or salad dishes.
