Baked Chicken Ricotta Meatballs

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. /n
Step 2: In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined. /n
Step 3: Form the mixture into evenly sized meatballs and place them on the prepared baking sheet. /n
Step 4: Drizzle or lightly brush the meatballs with olive oil. /n
Step 5: Bake for 18–22 minutes until cooked through and lightly golden. /n
Step 6: In a skillet, sauté spinach until wilted, then add chicken broth and heavy cream. /n
Step 7: Simmer for a few minutes, then stir in mozzarella until melted and smooth. /n
Step 8: Add the baked meatballs to the sauce and spoon sauce over them. /n
Step 9: Garnish with chopped parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Add a splash of broth or cream if the sauce thickens too much. Meatballs can also be frozen (without sauce) for up to 2 months.