Thanksgiving is all about that warm, comforting food, but who says it can’t be healthy too? These baked chicken ricotta meatballs with spinach have become my go-to dish for holiday gatherings – they’re packed with flavor and protein, but light enough that you won’t feel weighed down after seconds (or thirds, no judgment here!). I first made them a few years ago when my cousin announced she was cutting back on red meat, and honestly? Nobody even missed the traditional heavy dishes.
What I love most about these little flavor bombs is how they solve every holiday host’s dilemma – they feel special enough for Thanksgiving, but are secretly one of the easiest things on your menu. Last year, my niece actually asked if we could have them instead of turkey! The ricotta keeps them incredibly tender (seriously, no dry hockey pucks here), while the spinach sneaks in some greens that even picky eaters will devour. Plus, baking means you’re not stuck frying batches while your guests arrive – more time for wine and catching up!
What makes these truly special is how they bring people together. I’ve watched family members hover around the serving platter, popping these warm, golden bites like it’s their job. And when my health-conscious sister-in-law asked for the recipe? Well, that’s when I knew these meatballs were keeper.
Why You’ll Love These Thanksgiving Healthy Baked Chicken Ricotta Meatballs with Spinach
These meatballs aren’t just another side dish—they’re the star of the table, and here’s why:
- Unbelievably tender: The ricotta works magic, keeping every bite moist and delicate—no dry, crumbly meatballs here!
- Sneaky-good nutrition: Packed with lean protein from the chicken and iron-rich spinach, you’re getting wholesome goodness in every bite.
- Holiday-perfect: They feel fancy enough for Thanksgiving but are easy enough for weeknights (I’ve made them for both—zero complaints).
- Quick to make: From mixing to baking, you’re looking at under 30 minutes—more time to focus on pie!
- Crowd-pleaser magic: Even the pickiest eaters go back for seconds (my nephew once ate six before I could stop him).
Trust me, once you try these, they’ll become your new holiday tradition—just like they did for my family!
Ingredients for Thanksgiving Healthy Baked Chicken Ricotta Meatballs with Spinach
Here’s everything you’ll need to make these irresistible meatballs—I promise it’s all simple stuff you might already have:
- 1 lb ground chicken (thigh meat works best for extra juiciness, but breast is fine too)
- 1/2 cup ricotta cheese (pack it in the measuring cup—this isn’t the time to skimp!)
- 1 cup fresh spinach, finely chopped (roll the leaves like a cigar first for easier chopping)
- 1/4 cup breadcrumbs (I use panko for extra crispness, but regular works too)
- 1 egg, lightly beaten (this is our glue—room temp blends better)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
- 1 tsp dried oregano (rub between your fingers first to wake up the flavor)
- 1/2 tsp salt (I use kosher—adjust if you’re using table salt)
- 1/4 tsp black pepper (freshly cracked makes all the difference)
See? Nothing fancy—just good, honest ingredients that come together beautifully. Now let’s get mixing!
How to Make Thanksgiving Healthy Baked Chicken Ricotta Meatballs with Spinach
Okay, here’s where the magic happens! These meatballs come together so easily, you’ll be amazed. Just follow these simple steps, and you’ll have golden, juicy perfection in no time.
Preparing the Mixture
First things first—preheat that oven to 375°F (190°C). Now, grab your biggest mixing bowl (trust me, you’ll need the space). Add the ground chicken, ricotta, spinach, breadcrumbs, egg, garlic, oregano, salt, and pepper. Here’s my trick: use a fork to mix everything together gently—no squeezing or overworking! You want everything just combined, like you’re folding clouds into the mixture. Overmixing makes tough meatballs, and we definitely don’t want that.
Now, here’s a pro tip: wet your hands with cold water before shaping the meatballs. This keeps the sticky mixture from clinging to your fingers like glue. Scoop about a tablespoon of the mixture and roll it lightly between your palms—aim for golf ball size. Don’t pack them too tight; a gentle touch keeps them tender.
Baking the Meatballs
Line a baking sheet with parchment paper (no sticking, no scrubbing—win!). Arrange the meatballs about an inch apart. Pop them in the oven on the middle rack—this ensures even cooking without overbrowning the bottoms.
Bake for 20-25 minutes. You’ll know they’re done when they’re golden on top and reach 165°F (74°C) inside. No thermometer? No problem! Cut one open—it should be juicy but not pink. Let them rest for 5 minutes before serving (patience—this keeps them from falling apart!).
That’s it! Now step back and admire your gorgeous, healthy meatballs. Your Thanksgiving table (and your taste buds) will thank you!
Tips for Perfect Thanksgiving Healthy Baked Chicken Ricotta Meatballs with Spinach
Want meatballs that would make even an Italian grandma nod in approval? Here are my hard-won tricks from years of making these for picky relatives:
- Chill before shaping – Pop the mixture in the fridge for 20 minutes first. Cold hands and cold mix = less sticky chaos!
- Cookie scoop FTW – A #40 scoop (about 1.5 tbsp) gives you perfect, even meatballs every time – and keeps your hands clean!
- Spinach squeeze – After chopping, press the spinach in a towel to remove excess water. Soggy spinach = sad, mushy meatballs.
- Parchment is your BFF – Skip the foil – parchment prevents sticking without any weird metallic taste.
- Rotate halfway – For even browning, turn your baking sheet 180° at the 15-minute mark.
Follow these, and you’ll get meatballs so good, your guests might forget about the turkey!
Ingredient Substitutions & Variations
Don’t stress if you’re missing something—this recipe is crazy flexible! Here are my favorite twists that have all worked beautifully:
- Turkey swap: Ground turkey works just as well as chicken—I actually use it when it’s on sale!
- Gluten-free magic: Swap breadcrumbs for crushed gluten-free crackers or rolled oats (blitz them quick in the blender first).
- Festive flair: Add 2 tbsp dried cranberries for a sweet holiday pop—my aunt insists on this version every Thanksgiving.
- Cheese variations: Out of ricotta? Cottage cheese (blended smooth) or even feta crumbles make tasty alternatives.
- Herb options: No oregano? Thyme or sage give lovely autumnal vibes.
The beauty of these meatballs? They’re basically impossible to mess up—so play around and make them your own!
Serving Suggestions for Thanksgiving Healthy Baked Chicken Ricotta Meatballs with Spinach
Oh, the possibilities! These meatballs shine brightest when paired with classic Thanksgiving sides—but with a twist. My absolute favorite? Nestle them next to creamy mashed sweet potatoes (the ricotta in the meatballs makes them BFFs). A drizzle of cranberry sauce adds festive tartness that cuts through the richness perfectly. Last year, I served them over wild rice pilaf with roasted Brussels sprouts—total crowd pleaser! For appetizers, stick toothpicks in them with a bowl of garlic yogurt dip. Trust me, they’ll disappear faster than you can say “seconds!”
Storage & Reheating
Good news—these meatballs are almost better the next day! Let them cool completely, then stash them in an airtight container. They’ll keep in the fridge for 3-4 days (if they last that long). For freezer magic, arrange cooled meatballs on a parchment-lined tray, freeze solid (about 2 hours), then transfer to freezer bags—they’ll stay perfect for up to 3 months. Reheat gently—either 30 seconds in the microwave or 10 minutes in a 350°F oven until warmed through. The ricotta ensures they stay tender every time!
Nutritional Information
Just so you know—these numbers are estimates (ingredient brands vary, and I’m not a math wizard!). Per serving (about 4 meatballs): 240 calories, 28g protein, 8g carbs, and 10g fat. They’re packed with iron from the spinach and calcium from the ricotta—holiday indulgence you can actually feel good about!
FAQs About Thanksgiving Healthy Baked Chicken Ricotta Meatballs with Spinach
Can I freeze these meatballs?
Absolutely! These freeze like a dream—one of my favorite make-ahead tricks. After baking and cooling, arrange them in a single layer on a parchment-lined baking sheet. Freeze solid (about 2 hours), then transfer to freezer bags. They’ll keep beautifully for 3 months. When ready, just pop frozen meatballs on a baking sheet and reheat at 350°F for 15-20 minutes. The ricotta ensures they stay just as tender as the day you made them!
Can I use frozen spinach instead of fresh?
Yes—but with a little prep! Thaw 1/2 cup frozen spinach (that’s about equal to 1 cup fresh) and squeeze out ALL the liquid in a clean towel. I mean really wring it out—soggy spinach makes mushy meatballs. Chop it finely before adding to your mix. Pro tip: frozen spinach actually has more concentrated flavor, so some folks (like my sister) prefer it!
How do I make these gluten-free?
Easiest swap ever! Just replace the breadcrumbs with an equal amount of gluten-free panko or crushed gluten-free crackers. My neighbor uses almond flour (1/4 cup + 1 tbsp) with fantastic results. For extra binding power, add 1 tbsp ground flaxseed mixed with 3 tbsp water—let it sit for 5 minutes before adding to the mix. Nobody will guess they’re GF!
Juicy 30-Minute Thanksgiving Healthy Baked Chicken Ricotta Meatballs with Spinach
- Total Time: 40 mins
- Yield: 20 meatballs
- Diet: Low Fat
Description
Healthy baked chicken and ricotta meatballs with spinach, perfect for a Thanksgiving meal. These meatballs are tender, flavorful, and packed with protein.
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix ground chicken, ricotta, spinach, breadcrumbs, egg, garlic, oregano, salt, and pepper.
- Shape mixture into 1-inch meatballs and place on a baking sheet.
- Bake for 20-25 minutes until fully cooked.
- Serve warm with your favorite dipping sauce.
Notes
- Use fresh spinach for best texture.
- For extra flavor, add grated Parmesan to the mixture.
- Meatballs can be frozen before baking for later use.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American