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Tender baked chicken meatballs with spinach served for dinner
Isaac blogger

Baked Chicken & Spinach Meatballs

Baked chicken and spinach meatballs are tender, flavorful, and oven-baked for an easy, lighter alternative to traditional meatballs—perfect for weeknight dinners or meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Dish
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1 cup ricotta cheese
  • 2 cups fresh spinach, finely chopped
  • ½ cup grated Parmesan
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup breadcrumbs (optional)
  • 2 tbsp olive oil

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
  4. In a large bowl, gently mix ground chicken, ricotta, spinach, Parmesan, egg, garlic, herbs, salt, and pepper until just combined.
  5. Form the mixture into 1½-inch meatballs and place them evenly on the baking sheet.
  6. Lightly brush the tops with olive oil.
  7. Bake for 20–25 minutes, until lightly golden and the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
  8. Let the meatballs rest for 5 minutes before serving.

Notes

  • Bake at 400°F (200°C) for 20–25 minutes, until meatballs are lightly golden and reach an internal temperature of 165°F (74°C).
  • Mix ingredients gently and avoid excess moisture to maintain proper texture.
  • Refrigerate leftovers within 2 hours in an airtight container for up to 4 days.
  • Reheat until heated through and steaming (165°F / 74°C).
  • Discard if odor, texture, or appearance changes.