Description
Hearty Baked Chicken Ricotta Meatballs with Spinach bring Mediterranean comfort straight to dinner tables. Packed with herbed chicken, creamy ricotta, and tender spinach, these meatballs promise a delightful meal that will satisfy hungry palates.
Ingredients
Scale
Meat:
- 1 pound (454 grams) ribeye steak, thinly sliced
Vegetables:
- 1 green bell pepper, sliced
- 1 small onion, sliced
Cheese and Seasonings:
- 1 cup (240 milliliters) shredded provolone cheese
- 1/2 cup (120 milliliters) shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Bread:
- 1 large French baguette
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
Instructions
- Warm the oven to 375°F (190°C) and position the rack in the center of the oven.
- Cut the French baguette lengthwise into two equal halves and arrange them on a baking sheet.
- Heat olive oil in a skillet over medium-high temperature. Add thinly sliced ribeye steak and season with salt and pepper, cooking until browned and cooked to desired doneness, approximately 4-5 minutes.
- Transfer the cooked steak to a separate plate and set aside.
- In the same skillet, sauté sliced onions and green bell peppers until they become soft and slightly caramelized, about 3-4 minutes.
- Pour Worcestershire sauce into the skillet and stir to incorporate with the vegetables.
- Return the cooked steak to the skillet and mix thoroughly, allowing flavors to meld for an additional 2 minutes.
- Combine melted butter with minced garlic in a small bowl.
- Generously brush the garlic butter mixture onto the cut surfaces of the baguette halves.
- Distribute the steak, onion, and pepper mixture evenly across the buttered baguette.
- Sprinkle shredded provolone and mozzarella cheese over the entire surface.
- Bake in the preheated oven for 10-12 minutes, or until the cheese melts completely and becomes bubbly.
- Remove from the oven and slice into individual servings. Serve immediately while warm.
Notes
- Choose ground chicken with moderate fat content to ensure moist and flavorful meatballs that won’t dry out during baking.
- Soak breadcrumbs in milk before mixing to create tender, soft-textured meatballs with enhanced moisture and binding properties.
- Grate fresh Parmesan cheese instead of using pre-packaged to elevate the overall flavor profile and provide a richer taste experience.
- Consider using gluten-free breadcrumbs or almond flour for a low-carb and celiac-friendly alternative without compromising texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 560 kcal
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg