Baked Chicken Ricotta Meatballs Recipe

Introduction

These baked chicken ricotta meatballs are a delicious and lighter alternative to traditional meatballs. Combining tender ground chicken with creamy ricotta and fresh spinach, they make a comforting meal perfect for weeknights.

Ingredients

• 1 lb ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese
• 1/4 cup breadcrumbs (or gluten-free alternative)
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 clove garlic, minced
• 1 tsp Italian seasoning
• 1/4 cup fresh parsley, chopped
• 1 egg
• Salt and black pepper to taste
• 1 tbsp butter
• 2 cloves garlic, minced

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a pan, melt the butter over medium heat, then add 2 cloves of minced garlic and sauté until fragrant, about 1 minute.
2. Step 2: Add the fresh spinach to the garlic and cook until wilted. Remove from heat and let it cool slightly.
3. Step 3: In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, 1 clove garlic (minced), Italian seasoning, chopped parsley, wilted spinach, egg, salt, and black pepper. Mix gently until all ingredients are well incorporated.
4. Step 4: Shape the mixture into evenly sized meatballs, about 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper or lightly greased.
5. Step 5: Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and lightly browned.
6. Step 6: While the meatballs bake, prepare the cream sauce by heating the heavy cream in a small saucepan over low heat until it thickens slightly.
7. Step 7: Serve the baked meatballs drizzled with the warm cream sauce or alongside your favorite pasta or salad.

Tips & Variations

• For a dairy-free version, substitute ricotta and Parmesan with dairy-free alternatives and use coconut cream instead of heavy cream.
• Adding a pinch of red pepper flakes to the meatball mixture gives a subtle spicy kick.
• Use gluten-free breadcrumbs if you need a gluten-free meal.
• Fresh herbs like basil or oregano can be added along with parsley for extra flavor.

Storage

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat to avoid drying them out. You can also freeze the cooked meatballs for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of ground chicken?

Yes, ground turkey works well as a substitute and will produce a similarly tender and flavorful meatball.

Do I need to cook the spinach before adding it to the meatball mixture?

Yes, sautéing the spinach removes excess moisture, preventing the meatballs from becoming soggy and enhancing the flavor.

Baked Chicken Ricotta Meatballs Recipe

Print Recipe

★★★★★

4.7 from 54 reviews

These Baked Chicken Ricotta Meatballs are a delicious and healthier twist on traditional meatballs. Tender ground chicken is combined with creamy ricotta, Parmesan, fresh spinach, and Italian herbs, then baked to perfection. Served with a rich garlic cream sauce, this dish is perfect for an easy weeknight dinner or a comforting family meal.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Meatball Mixture

• 1 lb ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese
• 1/4 cup breadcrumbs (or gluten-free alternative)
• 2 cups fresh spinach, finely chopped
• 1 clove garlic, minced
• 1 tsp Italian seasoning
• 1/4 cup fresh parsley, chopped
• 1 egg
• Salt and black pepper to taste

Garlic Cream Sauce

• 1 cup heavy cream
• 1 tbsp butter
• 2 cloves garlic, minced

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatballs.
2. Prepare Meatball Mixture: In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, finely chopped fresh spinach, minced garlic, Italian seasoning, chopped fresh parsley, egg, salt, and black pepper. Mix everything thoroughly until evenly combined.
3. Form Meatballs: Using your hands or a spoon, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper or a lightly greased baking dish.
4. Bake Meatballs: Bake the meatballs in the preheated oven for 20-25 minutes or until they are cooked through and lightly golden on the outside. The internal temperature should reach 165°F (74°C).
5. Make Garlic Cream Sauce: While the meatballs bake, melt butter in a medium skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Pour in the heavy cream, reduce heat to low, and simmer gently until the sauce slightly thickens, about 5 minutes. Season with salt and pepper to taste.
6. Combine and Serve: Once the meatballs are done, transfer them to the skillet with the garlic cream sauce, gently spooning the sauce over the meatballs to coat them well. Serve warm, garnished with additional chopped parsley if desired.

Notes

• For a gluten-free version, substitute the breadcrumbs with gluten-free alternatives.
• Ensure the meatballs are cooked thoroughly to avoid any food safety issues with ground chicken.
• You can add chopped fresh basil or oregano to the meatball mix for extra flavor.
• Serve with pasta, mashed potatoes, or a fresh salad for a complete meal.

Keywords: baked chicken meatballs, ricotta meatballs, Italian meatballs, garlic cream sauce, healthy meatballs