Recipe Spotlight: Baked Chicken Ricotta Meatballs with Spinach
Craving a delicious and nutritious meal? Look no further! These Baked Chicken Ricotta Meatballs with Spinach are a must-try dish that will leave your taste buds craving more. Perfect for a cozy night in or to impress your guests at a dinner party.
Ingredients:
- 1 lb ground chicken
- 1 cup whole milk ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped spinach
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper, to taste
Instructions:
- 1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
- 2. In a large bowl, mix together ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, basil, spinach, garlic, egg, salt, and pepper until well combined.
- 3. Shape the mixture into meatballs and place them on the prepared baking sheet.
- 4. Bake for 25-30 minutes or until the meatballs are cooked through and golden brown.
- 5. Serve hot and enjoy!
Nutrition Information:
– Calories: 250 per serving
– Protein: 20g
– Carbohydrates: 10g
– Fat: 15g
– Fiber: 2g
Popular questions:
- Q: Can I substitute ground turkey for ground chicken in this recipe?
- Q: Can I use dried basil instead of fresh basil?
- Q: Can I freeze these meatballs for later?
A: Yes, you can definitely use ground turkey instead of ground chicken for a slightly different flavor.
A: While fresh basil is recommended for the best flavor, you can use dried basil if that’s what you have available.
A: Yes, these meatballs can be frozen after baking and reheated when needed.
Helpful tips:
- 1. Add a touch of red pepper flakes for a spicy kick.
- 2. Serve with marinara sauce for dipping.
- 3. Try adding in some chopped sun-dried tomatoes for extra flavor.
Expert Secrets:
- 1. Make sure not to overmix the meatball mixture to keep them tender.
- 2. Sear the meatballs in a skillet before baking for a golden crust.