Baked Chicken Ricotta Meatballs with Spinach
Makes 30 meatballs (6 meatballs per serving)
Servings: 5 Servings
Calories: 341kcal
Equipment
- Large mixing bowl
- Baking sheet
- Large saucepan
Ingredients
Meatballs
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach chopped
- ½ cup grated Parmesan cheese
- 1 large egg
- ½ cup breadcrumbs
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce
- 1 tablespoons butter
- 2 cloves garlic minced
- 1 28 ounce can crushed tomatoes
- 1 cup fresh spinach chopped
- Salt and pepper to taste
- 1 cup chicken broth
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine ground chicken, ricotta cheese, spinach, Parmesan cheese, egg, breadcrumbs, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Roll the mixture into 1.5-inch meatballs and place them on a baking sheet. Pour chicken broth over top of meatballs.
- Bake for 20-25 minutes, or until golden brown and cooked through.
Nutrition
Calories: 341kcal | Carbohydrates: 12g | Protein: 27g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 151mg | Sodium: 623mg | Potassium: 662mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1558IU | Vitamin C: 4mg | Calcium: 245mg | Iron: 2mg
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