Description
These flavorful, protein-packed Tuscan chicken meatballs are a healthy, Mediterranean-inspired dinner option. By incorporating fresh spinach, sun-dried tomatoes, and creamy ricotta cheese, these meatballs stay incredibly moist and tender. They provide a sophisticated flavor profile that pairs beautifully with pasta, zucchini noodles, or warm bread, making them a perfect, quick weeknight meal for the entire family.
Ingredients
1 lb Ground Chicken (90/10 blend)
1/2 cup Sun-dried tomatoes, oil-packed and finely chopped
1 cup Fresh spinach, sautéed and squeezed dry
1/4 cup Ricotta cheese
3 cloves Garlic, minced
1 tsp Dried oregano
1/2 cup Panko breadcrumbs
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Sauté the spinach in a small pan until wilted, then drain all excess moisture using a paper towel.
Combine ground chicken, chopped sun-dried tomatoes, ricotta, garlic, oregano, and breadcrumbs in a large mixing bowl until well incorporated.
Form the mixture into golf-ball-sized spheres using damp hands to prevent sticking.
Arrange the meatballs on the prepared baking sheet with space between each for even heat circulation.
Bake the meatballs for 18 to 20 minutes until the internal temperature reaches 165°F.
Notes
Use damp hands when rolling the meatballs to prevent the mixture from sticking to your palms. Ensure spinach is squeezed very dry to keep the meatballs from becoming too wet. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg