Tender, juicy, and full of flavor—these baked chicken meatballs are lightened up with creamy ricotta and packed with fresh spinach. Perfect for a wholesome meal over pasta, rice, or tucked in wraps!
📋 Ingredients
- 1 lb ground halal chicken
- 1/2 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/4 cup grated Parmesan or hard cheese (halal-friendly)
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil spray or drizzle for baking
👩🍳 Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease with olive oil.
- In a large bowl, combine all ingredients: ground chicken, ricotta, chopped spinach, Parmesan, breadcrumbs, egg, garlic, and seasonings. Mix until just combined—don’t overwork the meat.
- Scoop and roll mixture into 1.5-inch meatballs and place on the prepared baking sheet.
- Lightly spray or brush the tops with olive oil.
- Bake for 18–22 minutes, or until golden brown and cooked through (internal temp of 165°F / 74°C).
- Serve warm with marinara, pasta, or a fresh salad.
💡 Tips
- These freeze beautifully—bake and cool, then freeze for quick weeknight meals.
- Add red chili flakes if you like a little kick.
- Great in wraps or on a sub roll with sauce and melted cheese for a next-level sandwich.
Want a dairy-free version or something to serve them with? I’ve got ideas! 🍽️🧆