Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper and Italian spices.
- ½ pound ground chicken
- ¼ cup ricotta cheese
- 3 Tablespoons grated Parmesan cheese
- 2 Tablespoons plain dried breadcrumbs
- 2 Tablespoons chopped fresh baby spinach **finely chopped- stems removed
- 2 Tablespoons chopped red bell pepper **finely chopped- seeds removed
- 1 large egg
- 1 teaspoon minced garlic
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon salt and pepper ( ¼ t. each)
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Preheat oven to 400℉ or 204.4℃. Line a rimmed baking sheet with parchment paper or silpat mat.
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Place all ingredients (except optional garnish) in a medium bowl. Stir well, to fully combine.
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Shape and roll mixture into 8 meatballs, each about 1½" wide. Place meatballs on the parchment (or silpat)-lined baking sheet in a single layer.
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Bake meatballs at 400°F (or 204.4°C) for 23-25 minutes without disturbing. When done, they should be cooked through, and golden brown on the outside. Let meatballs cool 1 minute before transferring them to the sauce (using a spatula).
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To serve, spoon warm marinara sauce (purchased or homemade) in the bottom of a 2 quart bowl or baking dish. Add enough sauce to cover the bottom with about 1/2" of sauce. Set the hot meatballs in a single layer on top of the sauce. Sprinkle meatballs with additional grated Parmesan cheese, if desired. Serve immediately.
NOTE: Optional Parmesan garnish and marinara sauce were not included in the caloric calculation as quantities used and varieties may differ widely.