Chicken Ricotta Meatballs with Spinach Recipe
Sink your fork into these Chicken Ricotta Meatballs with Spinach for a cozy, simple, and utterly delicious meal that combines the hearty comfort of juicy meatballs with the fresh brightness of spinach and the creamy silkiness of ricotta cheese. This recipe is a weeknight hero—packed with protein and flavor, loaded with greens, and finished in a luscious marinara sauce. Whether you’re looking for a new twist on traditional meatballs or searching for a lighter, veggie-packed crowd-pleaser, you’re about to discover your new staple dinner!
Ingredients You’ll Need
Don’t be fooled by how straightforward this ingredient list is—each element plays a starring role in making these Chicken Ricotta Meatballs with Spinach so crave-worthy. From creamy cheese to aromatic seasoning, these essentials come together with a handful of pantry staples for maximum flavor and unbeatable tenderness.
- Ground Chicken: The base of the meatballs, ground chicken keeps things lean and tender—perfect for soaking up all the flavor.
- Ricotta Cheese: This secret ingredient makes the meatballs unbelievably moist and adds a subtle, creamy texture you’ll love.
- Egg: Acts as a binder to help hold everything together without making things dense.
- Fresh Spinach, finely chopped: Brings vibrant color, a burst of nutrients, and just the right amount of freshness.
- Breadcrumbs: Give the meatballs structure and a slight fluffiness—use your favorite type Main Course.
- Grated Parmesan Cheese: Adds savory, salty depth; don’t skip this for that signature Italian flavor.
- Garlic, minced: Just two cloves infuse the meatballs with classic aromatic goodness.
- Italian Seasoning: This blend brings all the cozy, herby notes that make Italian food irresistible.
- Salt: Brings out all the other flavors—always worth measuring to taste as you go.
- Black Pepper: For that little kick of warmth in every bite.
- Olive Oil: Used to brown the meatballs, adding richness and ensuring a golden, flavorful crust.
- Marinara Sauce: Simmering the meatballs in sauce infuses them with even more flavor—choose a good quality sauce for best results.
- Fresh Basil (optional) for garnish: Adds a beautiful pop of color and a fresh, aromatic finish right before serving.
How to Make Chicken Ricotta Meatballs with Spinach
Step 1: Mix the Meatball Ingredients
Grab a large mixing bowl and combine the ground chicken, creamy ricotta, egg, finely chopped spinach, breadcrumbs, Parmesan, minced garlic, Italian seasoning, salt, and pepper. Use clean hands or a spatula to mix gently—stop as soon as everything is evenly distributed. Avoid overmixing, which can make the meatballs dense instead of juicy and tender.
Step 2: Shape the Meatballs
Scoop out the mixture and roll it into 1 1/2-inch balls—aim for about 16 uniform meatballs so they cook evenly. If things get sticky, wet your hands lightly with water or oil for easier rolling. Line them up on a plate or tray as you go for a smooth workflow.
Step 3: Brown the Meatballs
Heat the olive oil in a large skillet over medium heat. Once shimmering, add the meatballs in a single layer—work in batches if necessary to avoid crowding. Cook for 6–8 minutes, turning them gently to brown all sides. This adds amazing flavor and helps seal in all their juices.
Step 4: Simmer in Marinara Sauce
With all the meatballs nestled back in the pan, pour over the marinara sauce. Give everything a little shimmy to coat, then cover and let simmer for 10–12 minutes. The Chicken Ricotta Meatballs with Spinach are done when they register 165°F (74°C) inside and are infused with saucy goodness.
Step 5: Garnish and Serve
Right before serving, scatter fresh basil over the top for a gorgeous, aromatic finishing touch. Serve the meatballs hot, straight from the pan, bathed in that rich tomato sauce.
How to Serve Chicken Ricotta Meatballs with Spinach
Garnishes
Take these Chicken Ricotta Meatballs with Spinach from homey to restaurant-worthy with a handful of fresh basil leaves or a sprinkle of extra grated Parmesan. A drizzle of good olive oil or a crack of black pepper can add just the right finishing touch and make every plate look extra inviting.
Side Dishes
These meatballs are deliciously versatile. Pair them with classic spaghetti, tuck them into toasted hoagie rolls for a cozy meatball sub, or nestle them atop fluffy rice or zucchini noodles for a lighter twist. A crusty loaf of bread on the side is perfect for swiping up every last bit of marinara sauce!
Creative Ways to Present
For a fun appetizer, spear each meatball with a toothpick and serve on a platter with extra sauce for dipping. If you’re hosting a dinner, try arranging the Chicken Ricotta Meatballs with Spinach on a bed of sautéed greens or creamy polenta for a gorgeous, modern presentation. They also make amazing sliders nestled in small buns with arugula and roasted peppers.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Ricotta Meatballs with Spinach keep beautifully in the fridge. Store them in an airtight container with their sauce for up to 3 days—this even helps the flavors meld together! Reheat gently before serving to maintain their juicy texture.
Freezing
If you want to stock up, these meatballs are freezer friendly! Let them cool completely, then transfer to a freezer-safe container or bag, ideally in a single layer. Freeze for up to 3 months. Thaw overnight in the fridge, or gently defrost in the microwave if you’re pressed for time.
Reheating
For best results, warm leftover Chicken Ricotta Meatballs with Spinach gently in a covered pan over low heat or in the oven at 325°F until heated through. If you’re microwaving, add a splash of water or extra sauce to keep things moist, and cover the dish to prevent drying out.
FAQs
Can I use ground turkey instead of chicken?
Yes! Ground turkey works just as well as ground chicken in this recipe, yielding meatballs that are just as tender and flavorful while allowing for a simple substitution based on what you have on hand.
Do I have to cook the spinach before adding it to the mixture?
No need! Finely chopping fresh spinach is all it takes—the quick simmering in sauce softens it perfectly and preserves that vibrant color.
Can these meatballs be baked instead of pan-fried?
Absolutely. To bake, arrange the meatballs on a parchment-lined baking sheet and cook at 400°F (200°C) for 18–20 minutes. After baking, you can heat them in marinara sauce for a few minutes before serving.
What can I use instead of breadcrumbs for a gluten-free version?
If you’re looking for a gluten-free option, try using certified gluten-free breadcrumbs or replace them with crushed gluten-free crackers or oats. The result will be just as delicious!
How do I know when the meatballs are cooked through?
The safest way is to use an instant-read thermometer—your Chicken Ricotta Meatballs with Spinach are cooked when they reach 165°F (74°C) in the center. Alternatively, cutting one open should reveal piping hot, opaque meat with no pink remaining.
Final Thoughts
There’s nothing quite like making a home-cooked meal that feels both comforting and a little bit special, and these Chicken Ricotta Meatballs with Spinach deliver just that every time. If you’re ready for a new favorite dinner that wins over everyone at the table, give this recipe a try—you’ll fall in love with every forkful!
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Chicken Ricotta Meatballs with Spinach Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chicken Ricotta Meatballs with Spinach are a flavorful twist on classic meatballs, featuring tender ground chicken, creamy ricotta, and nutritious spinach. Served in a rich marinara sauce, they are perfect for a satisfying meal.
Ingredients
Meatballs:
- 1 pound ground chicken
- 1/2 cup ricotta cheese
- 1 large egg
- 1 cup fresh spinach, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other:
- 2 tablespoons olive oil
- 2 cups marinara sauce
- Fresh basil for garnish (optional)
Instructions
- In a large bowl, combine ground chicken, ricotta, egg, spinach, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined—do not overmix.
- Shape mixture into 1 1/2-inch meatballs (about 16).
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 6–8 minutes, turning to brown all sides.
- Pour marinara sauce over meatballs, cover, and simmer for 10–12 minutes until meatballs are cooked through (internal temperature of 165°F / 74°C).
- Garnish with fresh basil if desired and serve hot.
Notes
- These meatballs are tender thanks to the ricotta—avoid overcooking to keep them juicy.
- They pair well with pasta, zucchini noodles, or crusty bread.
- You can bake them at 400°F (200°C) for 18–20 minutes instead of pan-frying if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 340
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 110 mg
