Baked Chicken Ricotta Meatballs with Spinach Recipe

If you like tender meatballs that stay soft and flavorful, this Baked Chicken Ricotta Meatballs with Spinach recipe is for you. The mix of creamy ricotta, juicy chicken, and fresh spinach makes every bite rich but light. It’s simple to make, healthy enough for a weeknight, and comforting enough for guests.

At HomeandFiesta, we like Recipes that use everyday ingredients and don’t take much effort. This one fits that perfectly. You can bake everything in under 30 minutes, and cleanup is quick. Serve them over pasta, rice, or with crusty bread they taste good any way you plate them.

Chicken Ricotta Meatballs 

Ingredients You’ll Need

Everything here is easy to find. The ricotta keeps the meatballs moist, and the spinach adds flavor and color.

Main Ingredients:

• 1 pound ground chicken
• ¾ cup ricotta cheese
• ½ cup breadcrumbs
• ¼ cup grated Parmesan
• 1 egg
• 1 cup chopped spinach (fresh or frozen, drained)
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• Olive oil for baking sheet

Optional Toppings:

• Marinara sauce
• Shredded mozzarella or extra Parmesan

Ricotta softens the texture. Parmesan gives it a salty bite. The breadcrumbs and egg hold the mixture together. Garlic and herbs bring in that Italian-style flavor.

If you want, you can swap the chicken for ground turkey or even lean pork. Both work fine in this recipe.

How to Make Baked Chicken Ricotta Meatballs

This recipe takes about 10 minutes to prepare and 25 minutes to bake. Follow these steps.

Step 1: Prep the Oven and Pan

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly brush it with olive oil.

Step 2: Mix the Ingredients

Add the ground chicken, ricotta, breadcrumbs, Parmesan, egg, spinach, garlic, and seasoning to a large bowl. Mix with your hands or a spoon until just combined. Don’t overmix — it can make the meatballs tough.

Step 3: Shape the Meatballs

Use a small scoop or spoon to form balls about 1½ inches wide. Roll them gently between your palms. Try to make them all the same size so they cook evenly.

Step 4: Bake

Arrange the meatballs on the sheet pan, leaving some space between each one. Bake for 20–25 minutes, or until they turn golden and the centers are cooked through.

You can check by cutting one open — it should be white, not pink.

Step 5: Add Sauce (Optional)

If you like saucy meatballs, spoon marinara over them once they’re baked. Sprinkle mozzarella or extra Parmesan on top. Return to the oven for about 5 minutes, until the cheese melts and bubbles.

Now they’re ready to serve.

Tips for Perfect Meatballs

A few small tricks make a big difference in how your meatballs turn out.

• Don’t pack the meat tightly. Keep it light for a soft texture.
• Drain spinach well. Too much water can make the mix soggy.
• Use parchment paper. It prevents sticking and makes cleanup easy.
• Check doneness with a thermometer. The center should reach 165°F (74°C).

If you want to add more flavor, mix in fresh parsley or a pinch of red pepper flakes.

Why Ricotta and Spinach Work So Well

Ricotta gives the meatballs moisture and a mild, creamy flavor. Unlike dry breadcrumbs alone, it keeps them soft even after baking.

Spinach adds color and texture while giving the meal more nutrients. It blends into the chicken without overpowering the flavor. Together, they make the meatballs taste richer without adding much fat.

If you’ve ever had dry chicken meatballs, ricotta fixes that problem completely.

Nutrition Benefits

These baked chicken ricotta meatballs are light but satisfying. Here’s why they’re a smart meal choice.

• Lean protein: Ground chicken supports muscle repair and keeps you full longer.
• Low fat: Baking reduces extra oil.
• Vitamins and minerals: Spinach adds iron, calcium, and vitamins A and C.
• Calcium boost: Ricotta and Parmesan give you bone-friendly calcium.
• High in flavor, low in effort: No frying, no heavy sauces.

For a balanced meal, serve them with a side of whole-grain pasta, quinoa, or roasted vegetables.

Serving Ideas and Pairings

These meatballs work in many meals. Here are a few simple ideas:

• Classic dinner: Serve over spaghetti or penne with marinara and a sprinkle of cheese.
• Grain bowl: Add them to a bowl of rice or quinoa with roasted veggies.
• Sandwich: Layer them on toasted rolls with sauce and melted mozzarella for a hot sub.
• Snack or appetizer: Make smaller meatballs and serve with toothpicks and Dipping sauce.

You can also mix up the sauce. Try pesto for a fresh flavor or a creamy tomato sauce for extra comfort.

Storage and Reheating Tips

These meatballs store well, which makes them great for meal prep.

• Refrigerate: Keep leftovers in an airtight container for up to 4 days.
• Freeze: Place cooled meatballs on a tray and freeze. Once firm, move them to a freezer bag. They’ll last about 2 months.
• Reheat: Bake at 350°F for 10 minutes or microwave with a splash of sauce to keep them moist.

If you plan ahead, bake a double batch. That way you’ll have ready-to-heat dinners during the week.

FAQs About Baked Chicken Ricotta Meatballs

Can I use turkey instead of chicken?
Yes. Ground turkey works just as well. The texture stays soft, and the flavor stays mild.

Do I need to cook the spinach first?
Not always. If using fresh spinach, chop it finely and squeeze out moisture. If frozen, thaw and drain well.

Can I air fry them?
Yes. Cook at 375°F for about 12 minutes, shaking halfway through. They’ll turn crisp on the outside and stay moist inside.

Can I make them gluten-free?
Yes. Use gluten-free breadcrumbs or crushed oats. Everything else in the recipe is naturally gluten-free.

Can I prepare the mix ahead?
Yes. Mix and shape the meatballs, then cover and refrigerate for up to 24 hours before baking.

Why You’ll Love This Recipe

These meatballs are easy to make, healthy, and full of flavor. You don’t need special ingredients or extra pans. The ricotta makes them light and tender, and the spinach adds freshness.

• They bake in one pan — no frying, no mess.
• They’re freezer-friendly for quick meals.
• They fit into any meal style — pasta night, meal prep, or lunch boxes.
• Everyone, even kids, loves the cheesy flavor.

At HomeandFiesta, we like recipes that make cooking feel easy but still taste homemade. This one does that. You’ll make it once and probably add it to your regular rotation.

Conclusion: Make These Baked Chicken Ricotta Meatballs Tonight

This Baked Chicken Ricotta Meatballs with Spinach recipe is simple, healthy, and full of flavor. It’s a smart way to cook with lean chicken without losing texture or taste. The ricotta adds creaminess, and the spinach brings color and nutrients.

If you want a dinner that’s easy to prepare, family-friendly, and still feels special, this is a good pick. Serve it with your favorite sides, and dinner’s ready in under 30 minutes.

Try it tonight. And if you liked this recipe, visit HomeandFiesta for more simple meals like Baked Chicken Parmesan Meatballs or Creamy Spinach Mushroom Orzo with Chicken.