If you’re looking for a comforting yet healthy dinner, these baked chicken ricotta meatballs with a creamy spinach sauce are exactly what you need. Light, juicy, and packed with flavor, these meatballs are a great alternative to traditional beef or pork recipes. The combination of tender ground chicken, creamy ricotta, and a luscious spinach sauce creates a dish that’s both nutritious and satisfying. Whether you’re meal-prepping for the week or serving a cozy family dinner, this recipe will become a staple in your kitchen.
Why You’ll Love This Recipe
Chicken ricotta meatballs are not only delicious but also incredibly easy to make. By baking them instead of frying, they stay juicy while requiring minimal hands-on time. Plus, the creamy spinach sauce adds a velvety richness that perfectly complements the lightness of the chicken. This dish is also great for anyone looking for a protein-packed meal without feeling weighed down.
Ingredients for Chicken Ricotta Meatballs
For the meatballs:
- 1 pound ground chicken
- ½ cup whole milk ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs (preferably panko for extra texture)
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil (for baking sheet)
For the creamy spinach sauce:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups fresh spinach, chopped
- ½ cup grated Parmesan cheese
Step-by-Step Instructions
1. Prepare the Meatballs
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with olive oil. In a large mixing bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and black pepper. Mix gently until everything is well combined but not overworked.
Using a cookie scoop or your hands, form small meatballs, about the size of a golf ball, and place them evenly spaced on the baking sheet. Bake for 18-20 minutes, or until the meatballs are golden and fully cooked through.
2. Make the Creamy Spinach Sauce
While the meatballs are baking, heat butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Pour in the heavy cream, chicken broth, Dijon mustard, salt, and pepper. Let it simmer for a few minutes until slightly thickened.
Stir in the chopped spinach and Parmesan cheese. Continue cooking until the spinach is wilted and the sauce is smooth. If you prefer a thicker sauce, let it simmer for an additional 2-3 minutes.
3. Combine and Serve
Once the chicken ricotta meatballs are fully cooked, transfer them to the skillet with the creamy spinach sauce. Gently toss to coat the meatballs in the sauce, allowing them to soak up the flavors. Serve immediately with pasta, rice, or crusty bread to soak up every bit of the delicious sauce.
Tips for Perfect Meatballs
- Use whole milk ricotta – It adds moisture and richness to the meatballs.
- Don’t overmix the ingredients – Overmixing can make the meatballs dense instead of light and tender.
- Bake on parchment paper – This prevents sticking and makes cleanup easier.
- Let the meatballs rest – Giving them a few minutes to sit after baking helps them hold their shape when tossed in the sauce.
Related Post: Slow Cooker Salisbury Steak Meatballs: Easy Comfort Food for Cozy Family Dinners.
What to Serve with Chicken Ricotta Meatballs
This dish pairs beautifully with a variety of sides. Here are some of the best options:
- Pasta – Serve over fettuccine, penne, or spaghetti for a hearty meal.
- Rice or Quinoa – A great option for a gluten-free side dish.
- Crusty Bread – Perfect for scooping up the creamy sauce.
- Steamed Vegetables – A lighter choice to keep the meal balanced.
Can You Make These Ahead of Time?
Absolutely! Chicken ricotta meatballs can be made ahead and stored for easy meal prep. Here’s how:
- Store in the fridge: Keep them in an airtight container for up to 4 days.
- Freeze for later: Place the baked meatballs on a tray, freeze until solid, then transfer to a freezer bag. They will stay fresh for up to 3 months. Reheat in the oven or simmer in the sauce until heated through.
Final Thoughts
Baked chicken ricotta meatballs with creamy spinach sauce are the perfect combination of comforting, healthy, and delicious. Whether you’re making them for a weeknight dinner or meal prepping for the week, this recipe is easy to follow and full of flavor. Try it once, and it might just become your new favorite way to enjoy chicken meatballs!