I first made these baked chicken ricotta meatballs with spinach on a rainy weeknight when I wanted something comforting but lighter than classic beef meatballs. They’re creamy from the ricotta, dotted with tender spinach, and bake up faster than you might think—perfect for busy evenings or a make-ahead family meal. If you like simple chicken dinners you can rely on, this fits right in with easy slow-cooker and weeknight ideas like these easy crock-pot chicken recipes.
Why you’ll love this dish
Light, flavorful, and forgiving—these meatballs hit a sweet spot between comfort food and a healthy weeknight dinner. Ground chicken keeps them lean, ricotta adds creaminess without needing heavy cream, and spinach sneaks in a serving of greens that even picky eaters rarely notice.
“A family favorite—moist, mild, and easy to scale for a crowd.” — A quick review after testing this recipe for meal prep
Reasons to try it:
- Quick assembly and one-batch baking means minimal hands-on time.
- Kid-approved texture: tender, not dense.
- Budget-friendly ingredients that stretch across multiple meals.
- Versatile: serve over pasta, in subs, or on a salad.
The cooking process explained
In plain terms: mix, shape, bake, and saucy it. First you combine the ground chicken with ricotta, chopped spinach, breadcrumbs, Parmesan, egg, garlic, and Italian seasoning. Shape into uniform meatballs so they cook evenly. Bake at 400°F (200°C) until the centers reach 165°F (74°C), then spoon hot marinara over top. Total active time is about 15–20 minutes; hands-off baking is 20–25 minutes.
What you’ll need
- 1 pound ground chicken
- 1 cup ricotta cheese (whole-milk ricotta for best texture)
- 1 cup fresh spinach, chopped (squeeze out excess moisture)
- 1/2 cup breadcrumbs (use panko for a lighter texture)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 jar marinara sauce (or use homemade)
- Fresh basil for garnish
Substitution notes:
- No ricotta? Try 1/2 cup Greek yogurt + 1/4 cup cream cheese, but expect slight tanginess.
- Gluten-free: swap breadcrumbs for crushed GF crackers or almond flour (use slightly less).
- Low-carb: almond flour or crushed pork rinds can replace breadcrumbs.
- Spinach alternatives: baby kale or chard (chop finely and cook briefly to soften).
For more ideas on easy chicken recipes to pair with these meatballs, see this round-up of simple crock-pot chicken meals.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, add ground chicken, ricotta, chopped spinach, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, and a generous pinch of salt and pepper.
- Mix gently until just combined. Avoid overworking—overmixing makes meatballs dense.
- Form the mixture into 1- to 1.5-inch meatballs (about 18–20 small meatballs). Place them evenly on the prepared sheet.
- Bake for 20–25 minutes, turning once halfway if you want even browning. Check that the internal temperature reaches 165°F (74°C).
- While the meatballs bake, heat the marinara in a saucepan until simmering.
- When the meatballs are done, transfer them to the sauce or spoon sauce over each serving. Garnish with fresh basil and extra Parmesan.
Best ways to enjoy it
These meatballs are very adaptable:
- Serve over spaghetti or your favorite pasta with extra sauce and a sprinkle of Parmesan.
- Spoon over creamy polenta or mashed potatoes for a comforting plate.
- Make meatball subs: toasted rolls, melted mozzarella, and a broil for 1–2 minutes.
- Keep it light with zucchini noodles or a bed of mixed greens and a drizzle of olive oil.
- For kid-friendly finger food nights, pair with roasted potatoes or even crispy nuggets—try pairing approaches from this kid-favorite chicken nugget guide.
Plating tip: a shallow bowl with pasta, three meatballs, a ladle of sauce, and torn basil leaves looks restaurant-ready.
Storage and reheating tips
- Refrigerator: Store cooled meatballs in an airtight container with sauce on the side for 3–4 days.
- Freezer: Arrange baked meatballs on a tray to freeze individually, then transfer to a freezer bag; keep up to 2–3 months. Freeze sauce separately when possible.
- Reheating: Reheat gently in a saucepan over low heat until 165°F (74°C). In the oven: bake at 350°F (175°C) covered with foil for 10–15 minutes. Microwaves work for single servings—cover to avoid drying.
Food safety note: ground poultry must reach 165°F (74°C) to be safe. Use an instant-read thermometer for confidence.
Pro chef tips
- Drain and press the spinach: too much moisture will make the mixture loose. Squeeze or sauté briefly and cool.
- Don’t overmix: combine until ingredients are just incorporated to keep meatballs tender.
- Uniform size = even cooking: use a small cookie scoop for consistent meatballs.
- If the mixture feels too wet, add a tablespoon of breadcrumbs at a time. If too dry, a spoonful of marinara or ricotta will help.
- For a golden exterior, broil 1–2 minutes at the end of baking—watch closely.
- Make ahead: shape and freeze raw meatballs on a tray; transfer to a bag. Bake from frozen, adding 5–8 minutes to the time.
Creative twists
- Lemon & Herb: add lemon zest and chopped parsley for a bright profile.
- Mozzarella-stuffed: press a small cube of fresh mozzarella into the center before baking for a gooey surprise.
- Spicy: add 1 tsp red pepper flakes or swap Italian seasoning for harissa for heat.
- Mediterranean: replace ricotta with crumbled feta, add oregano, and serve with tzatziki.
- Low-carb: use almond flour and serve over cauliflower mash.
Common questions
Q: Can I use ground turkey instead of chicken?
A: Yes. Turkey works well and may be slightly drier—add a tablespoon extra ricotta or a splash of olive oil to keep them moist.
Q: How do I know when meatballs are done?
A: The safest method is an instant-read thermometer; meatballs are done at 165°F (74°C). They should also feel firm and have no translucent poultry juices.
Q: Can I make these ahead for a party?
A: Absolutely. Bake them, cool, and refrigerate up to 3 days or freeze up to 2–3 months. Reheat in sauce before serving to keep them moist.
Q: Any egg-free binder options?
A: Try 1/4 cup cooked, mashed potato or 2 tablespoons ground flaxseed mixed with 6 tablespoons warm water (let sit 5 minutes) as an egg replacer.
Conclusion
If you like creamy, tender meatballs that feel a little lighter than the classic version, this recipe is a keeper—and it pairs beautifully with simple sides like orzo. For a complete weeknight dinner idea that combines chicken ricotta meatballs with a lemony spinach orzo, check out this inspired pairing: Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo. (Recipe and pairing details here: Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo …)[https://grilledcheesesocial.com/2025/07/25/chicken-ricotta-meatballs-lemon-spinach-alfredo-orzo/]
Baked Chicken Ricotta Meatballs with Spinach
Ingredients
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, add ground chicken, ricotta, chopped spinach, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, and a generous pinch of salt and pepper.
- Mix gently until just combined. Avoid overworking to keep meatballs tender.
- Form the mixture into 1- to 1.5-inch meatballs (about 18–20 small meatballs) and place them evenly on the prepared sheet.
- Bake for 20–25 minutes, turning once halfway, until the internal temperature reaches 165°F (74°C).
- While the meatballs bake, heat the marinara in a saucepan until simmering.
- When the meatballs are done, transfer them to the sauce or spoon sauce over each serving. Garnish with fresh basil and extra Parmesan.