Print

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
Print Recipe

★★★★★

5.1 from 7 reviews

Deliciously tender baked chicken ricotta meatballs served in a creamy spinach Alfredo sauce. This comforting dish combines ground chicken meatballs enriched with ricotta and Parmesan cheese, baked to perfection and smothered in a smooth, flavorful spinach-infused Alfredo sauce. Perfect as a hearty dinner served over pasta, zucchini noodles, or enjoyed on its own.

Ingredients

Scale

For the Meatballs:

  • 1 lb (450g) ground chicken
  • 1/2 cup (125g) ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs (or gluten-free alternative)
  • 1 clove garlic, minced
  • 1 tsp Italian seasoning
  • 1/4 cup fresh parsley, chopped
  • 1 egg
  • Salt and black pepper to taste

For the Spinach Alfredo Sauce:

  • 2 cups fresh spinach
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Pinch of nutmeg
  • Salt and black pepper to taste

Instructions

  1. Prepare the Meatballs: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup. In a large mixing bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, egg, salt, and black pepper. Mix gently until just combined to keep the meatballs tender. Shape the mixture into 12-16 evenly sized meatballs and arrange them spaced out on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes until they are golden brown and reach an internal temperature of 165°F (74°C).
  2. Prepare the Spinach Alfredo Sauce: While the meatballs bake, melt 1 tablespoon of butter in a skillet over medium heat. Add the fresh spinach and sauté until wilted, then remove the spinach and set aside. In the same skillet, melt an additional tablespoon of butter and sauté the minced garlic for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, pinch of nutmeg, and season with salt and black pepper. Continue cooking and stirring for 3-5 minutes until the sauce thickens slightly. Return the wilted spinach to the skillet and stir to combine evenly.
  3. Combine and Serve: Gently place the baked meatballs into the skillet with the spinach Alfredo sauce. Let them simmer together for a couple of minutes to ensure the meatballs are well coated and infused with the sauce’s flavors. Serve the meatballs hot over your choice of cooked pasta, zucchini noodles, or enjoy them on their own with a side of crusty bread for soaking up the delicious sauce.

Notes

  • For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
  • Ensure the meatballs are not overmixed to keep them tender and juicy.
  • You can swap heavy cream for half-and-half for a lighter sauce, but it may be less rich.
  • The recipe works well with ground turkey as an alternative to chicken.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave to avoid drying out the meatballs.

Nutrition

Keywords: baked chicken meatballs, ricotta meatballs, spinach Alfredo sauce, healthy meatballs, chicken dinner recipe, creamy sauce, Italian recipes

Find it online: https://recipeswithmia.com/baked-chicken-ricotta-meatballs-with-spinach-alfredo-sauce-recipe/