Baked Chicken Ricotta Meatballs with Spinach: A Tender, Flavor-Packed Delight!

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: In a large mixing bowl, combine ground chicken, ricotta cheese, chopped spinach, Parmesan, breadcrumbs, egg, garlic, salt, pepper, and Italian seasoning. Mix until just combined.
Step 3: Using damp hands, form the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
Step 4: Bake for 20-25 minutes, or until the meatballs are golden and cooked through (internal temp of 165°F).
Step 5: Warm marinara sauce in a pan or microwave and serve meatballs over sauce.
Step 6: Garnish with fresh parsley and a sprinkle of Parmesan, if desired.

Storage Information

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet with a splash of water or sauce. These meatballs also freeze well—store in a freezer-safe bag for up to 2 months and reheat in the oven at 350°F until heated through.