Baked Chicken Ricotta Meatballs for Ultimate Comfort Vibes

Delicious Baked Chicken Ricotta Meatballs serve as the ultimate comfort food for weeknight dinners or potlucks.

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Prep Time 20

Cook Time 35

Cooling Time 5

Total Time 1

Servings: 6 meatballs

Course: Chicken

Cuisine: Southern

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 cups Zucchini Can substitute with yellow squash.
1 cup Bell Peppers Any variety like red or yellow.
2 cups Spinach Fresh spinach preferred.
1 cup Cheese (e.g., cheddar or mozzarella) Vegan cheese for dairy-free option.
2 tablespoons Olive Oil Can substitute with avocado oil.
1 teaspoon Herbs (e.g., thyme, oregano) Fresh herbs preferable.
to taste Salt
to taste Pepper

Optional Topping

1 teaspoon Chili Flakes For an added kick.

Equipment

Casserole Dish
mixing bowl
oven

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine chopped zucchini, diced bell peppers, and fresh spinach.
Drizzle with olive oil and sprinkle herbs, salt, and pepper over the mixture. Mix well.
Grease a casserole dish with olive oil. Pour the seasoned vegetable mixture into the dish, spreading it evenly.
Layer cheese over the top of the vegetable mix evenly.
Cover the casserole dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Let the casserole cool for 5 minutes before serving.

Nutrition

Serving: 1casserole servingCalories: 300kcalCarbohydrates: 15gProtein: 10gFat: 20gSaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 30mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 50mgCalcium: 200mgIron: 2mg

Notes

Feel free to customize with your favorite ingredients or add-ins like beans for extra protein.

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