Light, Flavorful, and Perfect for Everyday Cooking
Baked chicken and spinach meatballs are the kind of recipe that quietly earns a permanent place in your weekly rotation. They are lighter than traditional meatballs, simple to prepare, and adaptable enough to fit everything from quick dinners to meal prep lunches. Made with lean ground chicken, creamy ricotta, and fresh spinach, these meatballs stay moist and tender without frying or heavy sauces.
What makes this recipe especially dependable is the balance of ingredients. Ricotta softens the lean chicken without making it greasy, while spinach adds both nutrition and freshness without overpowering the flavor. Baking keeps the meatballs evenly cooked and consistent every time, which makes this recipe reliable even on busy nights.
The result is a protein-rich, flavorful dish that feels comforting but not heavy. Mild enough for family meals and flexible enough for different serving styles, these meatballs are easy to return to again and again.
Why You’ll Love This Recipe
Baked instead of fried for a lighter texture
Moist and tender without extra oil
Uses simple, familiar ingredients
Easy to serve in multiple ways
Great for leftovers and meal prep
Ingredients You’ll Need
Meatball Base
Ground chicken
Ricotta cheese
Fresh spinach, finely chopped
Grated Parmesan cheese
Egg
Garlic, minced
Dried oregano
Dried basil
Salt
Black pepper
Optional Binder
Breadcrumbs, added only if the mixture feels too loose
For Baking
Olive oil
Tools and Equipment
Large mixing bowl
Baking sheet
Parchment paper or light oil for greasing
Measuring cups and spoons
Spatula or clean hands for mixing
Instant-read thermometer for accuracy
Before you begin: Read through the recipe and prepare all ingredients and cookware in advance. Cooking times and results may vary depending on oven accuracy, meatball size, and ingredient moisture. Bake until the meatballs are lightly golden and feel firm, then allow them to rest briefly before serving for best texture.
How to Make Baked Chicken & Spinach Meatballs
Step 1: Preheat and Prepare
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Mix the Ingredients
In a large bowl, combine ground chicken, ricotta, spinach, Parmesan, egg, garlic, herbs, salt, and pepper. Mix gently until just combined. If the mixture feels overly soft, add breadcrumbs one tablespoon at a time until it holds together.
Step 3: Shape the Meatballs
Form the mixture into meatballs about 1½ inches in size and arrange them evenly on the baking sheet.
Step 4: Bake
Lightly brush the tops with olive oil. Bake for 20–25 minutes, until lightly golden and the meatballs feel firm and cooked through. If using a thermometer, the internal temperature should reach 165°F (74°C).
Step 5: Rest
Let the meatballs rest for 5 minutes before serving. This allows the juices to redistribute and keeps them tender.
How to Serve
Serve over whole wheat pasta with marinara
Pair with roasted vegetables for a lighter meal
Add to wraps or pita bread with yogurt sauce
Serve as an appetizer with toothpicks
Enjoy alongside a simple green salad
Helpful Tips for Best Results
Mix gently to avoid dense meatballs
Finely chop spinach to prevent excess moisture
Use ricotta at room temperature for smoother mixing
Bake on the center rack for even heat
Always rest meatballs briefly before serving
Balanced Nutrition Notes
These baked chicken and spinach meatballs offer a lighter alternative to traditional meatballs without sacrificing satisfaction.
Lean chicken provides high-quality protein
Spinach adds fiber, iron, and essential vitamins
Baking reduces added fat compared to frying
Portion-sized meatballs help support balanced meals
Paired with vegetables or whole grains, they fit well into a practical, healthy eating routine.
Storage, Reheating, and Make-Ahead
Storage
Store cooked meatballs in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently in a 350°F oven or in short microwave intervals to prevent drying.
Make-Ahead
Form meatballs up to 24 hours ahead and refrigerate until ready to bake.
Freezing
Freeze uncooked or cooked meatballs for up to 3 months. Thaw overnight before reheating or baking.
Common Mistakes to Avoid
Overbaking, which dries out lean chicken
Using frozen spinach without draining
Skipping the resting step
Adding too much liquid at once
Overhandling the mixture
Frequently Asked Questions
Can I use ground turkey instead of chicken?
Yes. Ground turkey works very well and produces a similar texture. Avoid ultra-lean turkey, as it can dry out more easily.
Do I need breadcrumbs?
Not always. Ricotta and egg usually provide enough structure. Breadcrumbs are only needed if the mixture feels too wet.
Can these be cooked in an air fryer?
Yes. Cook at 375°F for 12–15 minutes, shaking halfway through, until they reach 165°F internally.
Why use ricotta instead of milk or cream?
Ricotta adds moisture while keeping the mixture thick. It softens the meatballs without thinning them.
Are these good for meal prep?
Absolutely. They reheat well and work in salads, wraps, grain bowls, or quick dinners throughout the week.
How do I keep chicken meatballs from drying out?
Gentle mixing, proper baking temperature, and resting after cooking all help retain moisture.
Conclusion
These baked chicken and spinach meatballs are a dependable, everyday recipe built for real kitchens and busy schedules. With tender texture, balanced flavor, and flexible serving options, they work just as well for weeknight dinners as they do for make-ahead meals. Simple ingredients and a baked method make this a recipe you can prepare confidently and return to often.
Baked Chicken & Spinach Meatballs
Ingredients
Method
- Before You Begin
- Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
- In a large bowl, gently mix ground chicken, ricotta, spinach, Parmesan, egg, garlic, herbs, salt, and pepper until just combined.
- Form the mixture into 1½-inch meatballs and place them evenly on the baking sheet.
- Lightly brush the tops with olive oil.
- Bake for 20–25 minutes, until lightly golden and cooked through.
- Let the meatballs rest for 5 minutes before serving.
About the Author
Isaac shares easy, family-friendly recipes made with simple ingredients, focusing on clear instructions and reliable results for everyday home cooking.
