Description
These creamy baked chicken ricotta meatballs are juicy, tender, and baked to golden perfection, then simmered in a velvety spinach sauce. It’s a cozy, high-protein dinner that’s easy enough for weeknights and special enough for guests.
Ingredients
- 1 pound ground chicken (preferably thigh meat)
- 1/2 cup whole milk ricotta cheese
- 1 large egg
- 1/2 cup panko breadcrumbs (use gluten-free if needed)
- 2 tablespoons fresh parsley, finely chopped
- 1/3 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Olive oil (for greasing the baking sheet)
- 4 cups packed fresh baby spinach (or 1 package frozen, thawed and squeezed dry)
- 1 cup heavy cream (or half & half for lighter version)
- 1/2 cup chicken broth
- 2 cloves fresh garlic, minced
- 1/4 cup grated parmesan cheese
- Salt & black pepper to taste
- Pinch of nutmeg (optional)
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly with olive oil.
- In a large mixing bowl, combine ground chicken, ricotta, egg, panko, parsley, parmesan, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined. If mixture is too sticky, add more panko a tablespoon at a time.
- Using a scoop or wet hands, portion the mixture into 18-20 balls (about 1.5 inches each). Arrange evenly on the prepared baking sheet.
- Bake for 20-22 minutes, until golden on top and an instant-read thermometer reads 165°F in the center. For deeper color, broil for 2-3 minutes at the end, watching closely.
- While meatballs bake, heat a drizzle of olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add spinach and a pinch of salt; cook, stirring, until wilted (2-3 minutes). Pour in chicken broth and heavy cream. Bring to a gentle simmer.
- Let simmer for 3-4 minutes, then stir in parmesan, nutmeg, and black pepper. Transfer sauce to a food processor or use an immersion blender to blend until smooth and creamy.
- Stir in lemon zest if using. Taste and adjust seasoning.
- Add baked meatballs to the skillet with spinach sauce, turning to coat. Simmer together for 2 minutes to meld flavors. Adjust sauce consistency as needed.
- Serve hot, topped with extra parmesan and parsley.
Notes
Wet your hands to shape meatballs easily. Don’t overmix the meatball mixture for best texture. If using frozen spinach, squeeze out all excess water. The sauce can be made ahead and reheated with a splash of broth. For gluten-free, use GF breadcrumbs. For dairy-free, use plant-based ricotta and coconut cream. Leftovers keep well and flavors deepen after a day.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 4-5 meatballs with sauce
- Calories: 350
- Sugar: 2
- Sodium: 700
- Fat: 19
- Saturated Fat: 9
- Carbohydrates: 9
- Fiber: 2
- Protein: 26
Keywords: chicken meatballs, ricotta meatballs, creamy spinach sauce, baked meatballs, easy dinner, high protein, family meal, Italian, gluten-free option