🟢 Ingredients (4 servings)
For the Meatballs:
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Ground chicken – 450 g (1 lb)
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Ricotta cheese – 120 g (½ cup, whole milk ricotta for creaminess)
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Fresh spinach – 60 g (2 cups, finely chopped)
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Parmesan cheese – 30 g (¼ cup, grated)
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Breadcrumbs – 60 g (½ cup, plain or panko)
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Egg – 1 large
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Garlic – 2 cloves, minced
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Onion powder – 1 tsp
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Dried Italian herbs – 1 tsp
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Salt – 1 tsp
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Black pepper – ½ tsp
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Olive oil – 1 tbsp (for brushing)
For Serving:
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Marinara sauce – 2 cups (warm, optional)
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Extra Parmesan & fresh basil – for garnish
🔥 Instructions
1. Prepare the Oven
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Preheat oven to 200°C / 400°F.
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Line a baking sheet with parchment paper and lightly brush with oil.
2. Prep the Spinach
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Sauté spinach in a dry pan for 1–2 minutes until wilted.
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Cool slightly and squeeze out excess water.
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Chop finely.
3. Make the Meatball Mixture
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In a large bowl, combine:
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Ground chicken
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Ricotta cheese
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Chopped spinach
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Parmesan
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Breadcrumbs
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Egg
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Garlic, onion powder, Italian herbs, salt, and pepper.
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Mix gently until just combined (do not overmix).
4. Shape Meatballs
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Use slightly damp hands or a small scoop to form golf-ball-sized meatballs (about 1.5 inches each).
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Arrange on the prepared baking sheet.
5. Bake
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Brush tops lightly with olive oil.
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Bake for 18–22 minutes, until internal temperature reaches 74°C / 165°F and lightly golden.
6. Serve
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Spoon warm marinara sauce over the meatballs.
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Garnish with fresh basil and extra Parmesan.
💡 Tips for Best Results
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Ricotta moisture: If ricotta is watery, drain it in a sieve for 15–20 minutes before using.
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Spinach: Make sure to squeeze out all moisture to avoid soggy meatballs.
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Texture: Don’t overmix; it keeps the meatballs tender.
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Make ahead: You can form and refrigerate meatballs for up to 24 hours before baking.
🍽️ Serving Ideas
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Over spaghetti or zucchini noodles for a full meal
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In a sub sandwich with melted mozzarella
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As an appetizer with toothpicks and marinara dip