An easy to make, homemade spinach ricotta chicken meatballs recipe is what I have to share with you today, my friends.
Don’t get me wrong, I use the frozen premade meatballs more than just about anyone when I am looking for convenience.
But honestly, a homemade meatball is the way to go, and it’s not nearly as difficult as one might think.
I already had some leftover spinach and ricotta from making Baked Spinach Ricotta Chicken so this meal was perfect!
How to make spinach ricotta chicken meatballs
So basically, for any meatball, you’ll need a ground meat, binding ingredients like bread crumbs and eggs, and other veggies and seasonings of choice.
Here we have ground chicken, fresh spinach, onion, garlic, and ricotta cheese.
First set a skillet over medium heat.
Add some olive oil and a diced onion, cook this for 3 to 4 minutes.
Then add 5 to 6 ounces of freshly chopped spinach, kosher salt, pepper, crushed red pepper flakes, and Italian seasoning.
Cook the spinach for about 3 to 4 minutes and you’ll see how drastically it reduces in size.
Let the spinach cool while you gather the other meatball ingredients.
A pound of ground chicken, 1/2 cup bread crumbs, 3/4 cup ricotta cheese, an egg, and lots of freshly minced garlic go into a bowl.
Season this well with kosher salt, pepper, crushed red pepper flakes, and Italian seasoning.
Then add the cooled spinach mixture.
Mix together with your hands and form into 8 meatballs.
Place the meatballs in a casserole dish (or in my case a cast iron skillet).
Bake the meatballs in a 400 degree oven for 35 to 40 minutes.
Or until the internal temperature is 165 degrees.
There are many ways to serve these delectable meatballs.
I chose to top mine with marinara sauce and mozzarella cheese.
Simply top them during the last 10 minutes of cooking to allow the sauce to get warm and the cheese to melt.
Just wait ’til you taste how light and moist these spinach ricotta chicken meatballs are!
My kids and husband had these meatballs over some fettuccine alfredo.
And I had mine with some zucchini noodles!
If you like Spinach Ricotta Chicken Meatballs, you might also like…
Spinach Ricotta Chicken Meatballs
Spinach Ricotta Chicken Meatballs is a healthy and easy meatball recipe, serve with marinara sauce, bread, or pasta for a complete meal!
- 1 tablespoon olive oil
- 1 onion diced
- 5 to 6 ounces fresh chopped spinach leaves
- kosher salt, pepper, crushed red pepper flakes, Italian seasoning
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 5 to 6 cloves garlic minced
- 1 egg
- 3/4 cup ricotta cheese
- Optional: marinara sauce, mozzarella cheese, pasta, zucchini noodles, garlic toast
Set a small skillet over medium heat and add the olive oil and diced onion. Cook 3 to 4 minutes. Add the chopped spinach, kosher salt, pepper, crushed red pepper flakes, and Italian seasoning. Cook 3 to 4 more minutes stirring a few times.
While the spinach cools put the chicken, bread crumbs, garlic, egg, ricotta cheese, kosher salt, pepper, crushed red pepper flakes, and Italian seasoning in a bowl. Once the spinach is cool add it to the bowl.
Mix together with your hands until evenly combined. Roll 8 meatballs with your hands and place in a casserole dish.
Bake at 400 degrees for 35 to 40 minutes, or until the internal temperature is 165 degrees. Add marinara sauce and top each meatball with cheese during the last 10 minutes if desired, serve with pasta, zucchini noodles, and/or garlic toast.