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
Scale
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
