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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a delightful dish that brings comfort and flavor to your dining table. These tender chicken meatballs, enriched with creamy ricotta and paired with a luscious spinach Alfredo sauce, are perfect for family dinners or special occasions. Not only are they easy to prepare, but they also offer a nutritious balance of protein and greens. Serve them over pasta, zucchini noodles, or even on crusty bread for a satisfying meal that everyone will love.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/2 cup 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
  • 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

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, garlic, Italian seasoning, parsley, egg, salt, and pepper. Mix gently and form into 12–16 meatballs.
  3. Place meatballs on the prepared baking sheet and bake for 20–25 minutes until golden brown (internal temperature of 165°F/74°C).
  4. In a skillet, melt butter over medium heat and sauté spinach until wilted. Remove from heat.
  5. In the same skillet, melt more butter and sauté minced garlic for about 1 minute. Add heavy cream and simmer gently before stirring in Parmesan cheese, nutmeg, salt, and pepper until thickened.
  6. Combine cooked meatballs with the spinach Alfredo sauce; let simmer for a few minutes before serving.

Nutrition

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