Baked Chicken Ricotta Meatballs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Ground chicken
02 -
Ricotta cheese
03 -
Fresh spinach, chopped
04 -
Egg
05 -
Garlic cloves, minced
06 -
Italian seasoning
07 -
Grated Parmesan cheese
08 -
Breadcrumbs
09 -
Salt
10 -
Black pepper
11 -
Olive oil or cooking spray
# Instructions:
01 -
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it.
02 -
In a large bowl, mix ground chicken, ricotta, chopped spinach, egg, garlic, Parmesan, Italian seasoning, breadcrumbs, salt, and pepper until just combined.
03 -
Using damp hands or a scoop, form the mixture into golf ball–sized meatballs and place them evenly on the prepared baking sheet.
04 -
Lightly brush or spray the tops of the meatballs with olive oil.
05 -
Bake for 20–25 minutes, or until the meatballs are golden brown and cooked through, ensuring the internal temperature reaches 74°C (165°F).
06 -
Serve the meatballs warm with marinara sauce, over pasta, or on a bed of greens.
# Notes:
01 -
Use damp hands to prevent the mixture from sticking while forming meatballs.
02 -
The meatballs can be served with various sauces or paired with different sides like pasta or salads.
03 -
For freezing, store in an airtight container for up to 2 months. Thaw before reheating.