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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

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4.8 from 140 reviews

These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce offer a deliciously creamy and comforting meal. Made with lean ground chicken, ricotta, and Parmesan, the meatballs are baked to golden perfection and served in a rich, homemade spinach-infused Alfredo sauce. This recipe is perfect for a satisfying dinner that balances protein and greens with a luscious, cheesy sauce.

Ingredients

Scale

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

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 to prevent sticking and ensure easy cleanup.
  2. Mix Ingredients: In a large bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, egg, salt, and pepper. Mix gently until everything is just combined to keep the meatballs tender.
  3. Shape Meatballs: Form the mixture into 12 to 16 equal-sized meatballs and lay them evenly spaced on the prepared baking sheet.
  4. Bake: Place the meatballs in the preheated oven and bake for 20-25 minutes until they are golden brown on the outside and the internal temperature reaches 165°F (74°C) for safe consumption.
  5. Wilt Spinach: While the meatballs bake, melt 1 tablespoon of butter in a skillet over medium heat. Add the fresh spinach and sauté just until wilted. Remove the spinach from the skillet and set it aside.
  6. Make Alfredo Sauce: In the same skillet, melt additional butter and sauté the minced garlic for about 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese, a pinch of nutmeg, and season with salt and pepper. Cook the sauce, stirring occasionally, until it thickens, about 3-5 minutes.
  7. Add Spinach to Sauce: Return the wilted spinach to the skillet and stir it into the Alfredo sauce until combined and heated through.
  8. Combine Meatballs and Sauce: Gently place the baked meatballs into the skillet with the spinach Alfredo sauce. Allow them to simmer together for a couple of minutes so the meatballs absorb the sauce flavors.
  9. Serve: Serve the meatballs hot, spooned over pasta, zucchini noodles, or enjoy them on their own with a side of crusty bread for a complete meal.

Notes

  • You can substitute breadcrumbs with gluten-free alternatives for a gluten-free option.
  • To reduce calories, swap heavy cream for half-and-half or a lighter cream, but the sauce won’t be as rich.
  • Leftover meatballs and sauce keep well in the fridge for up to 3 days and reheat nicely on the stovetop.
  • Adding freshly chopped basil or extra Parmesan on top before serving enhances the flavor.

Keywords: baked chicken meatballs, spinach alfredo sauce, ricotta meatballs, healthy Italian dinner, easy dinner recipe

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