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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

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4.1 from 65 reviews

  • Author: Sophia
  • Total Time: 45 minutes
  • Yield: 12-16 meatballs (serves 4)

Description

These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce combine tender, flavorful chicken meatballs enriched with ricotta and Parmesan cheeses, baked to perfection, and served in a creamy, garlicky spinach Alfredo sauce. This comforting, protein-packed dish is perfect for a satisfying dinner and pairs wonderfully with pasta, zucchini noodles, or crusty bread.

Ingredients

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 the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, gently combine the ground chicken, ricotta, Parmesan, breadcrumbs, garlic, Italian seasoning, parsley, egg, salt, and black pepper until just combined to avoid dense meatballs. Shape the mixture into 12-16 equal-sized meatballs and place them on the prepared baking sheet. Bake for 20-25 minutes, or until the meatballs turn golden brown and reach an internal temperature of 165°F (74°C).
  2. Prepare the Spinach Alfredo Sauce: In a skillet, melt 1 tablespoon of butter over medium heat. Add the fresh spinach and sauté until wilted, then 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 it to a gentle simmer. Stir in the freshly grated Parmesan cheese, a pinch of nutmeg, and salt and black pepper to taste. Continue cooking the sauce for 3-5 minutes, stirring frequently, until it thickens slightly. Add the wilted spinach back into the skillet and stir to combine thoroughly.
  3. Combine and Serve: Gently add the baked meatballs into the spinach Alfredo sauce. Allow them to simmer together for a few minutes to absorb the flavors and coat the meatballs well. Serve the meatballs hot, over your choice of pasta, zucchini noodles, or enjoy them on their own with a side of crusty bread.

Notes

  • Don’t Overmix the Meatball Mixture: Mix the meatball ingredients gently just until combined to keep the texture tender and avoid dense meatballs.
  • Control the Heat for the Sauce: Cook the Alfredo sauce on medium-low heat and stir frequently to prevent separation, removing it from heat as soon as it thickens.
  • Season as You Go: Taste and adjust seasoning at every step, especially the sauce, to balance the flavors of garlic, Parmesan, and nutmeg with salt and pepper.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

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