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Yummy Chicken Ricotta Meatballs with Spinach Sauce

Juicy meatballs made with ground chicken, creamy ricotta, and fresh spinach, served with a rich marinara sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 lb ground chicken
  • 1 cup ricotta cheese Use fresh if possible.
  • 1 cup fresh spinach, chopped Can substitute with frozen spinach, thawed.
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg Bind the mixture.
  • 2 cloves garlic, minced Add flavor.
  • to taste Salt and pepper Adjust according to preference.
Cooking
  • 1 tbsp olive oil for cooking Used for browning meatballs.
  • 2 cups marinara sauce Store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine ground chicken, ricotta cheese, chopped spinach, breadcrumbs, Parmesan cheese, minced garlic, egg, salt, and pepper. Mix until just combined (don’t overdo it!).
  3. Use your hands to shape the mixture into meatballs, about the size of a golf ball.
Cooking
  1. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for about 4-5 minutes until browned on all sides.
  2. Transfer the browned meatballs to a baking dish, pour marinara sauce over them, and bake in the preheated oven for 20-25 minutes until cooked through.
Serving
  1. Once baked, serve the meatballs hot, drizzled with extra marinara sauce. Enjoy with pasta, crusty bread, or on their own!

Notes

To ensure the chicken remains moist, do not over-mix. Use fresh ingredients for better flavor. Keep leftovers in an airtight container in the fridge for up to 3 days.