Baked Chicken Ricotta Meatballs with Spinach

Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Recipe Intensity: Easy to Moderate. This recipe involves several steps (making the meatball mixture, forming meatballs, preparing a quick sauce) but the techniques are straightforward and perfect for a confident home cook.

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Ingredients

For the Chicken Ricotta Meatballs:

• 1 lb (450g) ground chicken (a mix of dark and light meat is ideal for flavor)

• 1 cup whole milk ricotta cheese

• ½ cup freshly grated Parmesan cheese

• 1 large egg, lightly beaten

• 2 cloves garlic, minced

• ½ cup Panko breadcrumbs

• 2 cups fresh spinach, finely chopped

• 2 tablespoons fresh parsley, finely chopped

• 1 teaspoon dried oregano

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• ¼ teaspoon red pepper flakes (optional, for a subtle heat)

For the Simple Tomato Sauce:

• 2 tablespoons olive oil

• 3 cloves garlic, thinly sliced

• 1 (28 oz) can of crushed tomatoes

• 1 teaspoon dried basil (or 1 tbsp fresh)

• ½ teaspoon salt

• ¼ teaspoon black pepper

For Serving:

• Additional grated Parmesan cheese

• Fresh basil or parsley, chopped

• Cooked pasta, polenta, or crusty bread

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Instructions

Step 1: Prepare the Simple Tomato Sauce

Preheat your oven to 400°F (200°C). While it heats, start the sauce. In a large, oven-safe skillet or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the thinly sliced garlic and sauté for 60-90 seconds until fragrant but not browned. Carefully pour in the crushed tomatoes, then add the dried basil, salt, and pepper. Stir to combine, bring to a gentle simmer, then reduce the heat to low and let it cook gently while you prepare the meatballs.

Step 2: Create the Meatball Mixture

In a large mixing bowl, combine the ground chicken, ricotta, grated Parmesan, and beaten egg. Use a fork to mix gently—this helps prevent overworking the meat, which can lead to tough meatballs. Add the minced garlic, Panko breadcrumbs, finely chopped spinach, parsley, oregano, salt, black pepper, and optional red pepper flakes. Mix again until all ingredients are just incorporated. The mixture will be quite moist and soft; this is the key to a tender final product.

Pro Tip: For the best texture, let the mixture rest for 5-10 minutes. This allows the breadcrumbs to fully absorb the moisture, making the mixture easier to handle.

Step 3: Form and Assemble

Using a tablespoon cookie scoop or your hands, portion the meatball mixture. Roll into approximately 1.5-inch balls. You should get about 18-20 meatballs. The key here is to handle them as little as possible and roll them gently.

Remove the simmering sauce from the heat. Carefully place the formed meatballs directly into the warm sauce in the skillet, nestling them in a single layer.

Step 4: Bake to Perfection

Transfer the entire skillet to the preheated oven. Bake, uncovered, for 20-25 minutes, or until the meatballs are cooked through (an internal temperature of 165°F / 74°C) and the sauce is bubbly. For a more caramelized top, you can broil for the final 1-2 minutes, but watch closely to prevent burning.

Step 5: Serve and Enjoy

Carefully remove the hot skillet from the oven. Let the meatballs rest in the sauce for 2-3 minutes before serving. This allows them to firm up slightly. Garnish with fresh basil or parsley and a generous sprinkle of Parmesan cheese. Serve immediately over your chosen base.

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Notes & Storage

• Avoid Overmixing: The single most important tip for tender meatballs is to mix the ingredients until just combined. Overmixing develops the proteins in the meat, leading to a dense, rubbery texture.

• Ricotta is Key: The ricotta cheese is the secret weapon here, providing unparalleled moisture and a delicate, creamy texture. Don’t be tempted to skip it or use a low-fat version, as the fat content is crucial for flavor and texture.

• Make-Ahead Friendly: You can prepare the meatball mixture up to a day in advance, cover it tightly, and store it in the refrigerator. You can also form the meatballs and keep them on a baking sheet in the fridge until ready to bake.

• Freezing Instructions: These meatballs freeze beautifully. After baking and cooling, place them (with or without sauce) in a single layer on a parchment-lined baking sheet to “flash freeze” for 1 hour. Then, transfer them to a freezer-safe bag or container for up to 3 months. Reheat from frozen in a saucepan with extra tomato sauce over low heat until warmed through, or in the oven at 350°F (175°C) for 20-25 minutes.

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Nutrition Information

Disclaimer: The nutritional information provided is an estimate calculated using a database and can vary based on the specific ingredients you use. For the most accurate nutritional information, please consider calculating with the specific brands and products you utilize.

This recipe is a fantastic source of lean protein, thanks to the chicken and ricotta. The spinach adds a boost of iron and vitamins A, C, and K. Using a high-quality canned tomato sauce also provides a healthy dose of the antioxidant lycopene.

Serving Size: Approximately 5 meatballs with sauce (without pasta or other sides)
Calories: 385
Total Fat: 22g

• Saturated Fat: 8g

• Trans Fat: 0g
  Cholesterol: 155mg
  Sodium: 850mg
  Total Carbohydrates: 15g

• Dietary Fiber: 3g

• Sugars: 7g
  Protein: 32g

Vitamin D: 0.5mcg | Calcium: 320mg | Iron: 3.5mg | Potassium: 850mg