Irresistible Baked Chicken Ricotta Meatballs with Creamy Spinach Alfredo Sauce
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
If you’re looking for a delicious and comforting dish, Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a perfect choice. This recipe combines juicy, baked chicken meatballs infused with creamy ricotta and Parmesan cheese, served in a rich spinach Alfredo sauce. It’s not just flavorful but also a great way to incorporate protein and greens into your meal.
Why Make This Recipe
There are several reasons to try this dish. First, the combination of tender meatballs and velvety Alfredo sauce creates a delightful melt-in-your-mouth experience. Second, it’s relatively simple to prepare, making it ideal for both busy weeknights and special occasions. Lastly, you can easily adapt this recipe to suit various dietary needs, such as using gluten-free breadcrumbs or substituting dairy-free alternatives.
How to Make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Here’s a step-by-step guide to preparing this mouthwatering dish.
Ingredients
- 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
- 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
Directions
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Prepare the Meatballs:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, egg, salt, and pepper. Mix gently until just combined.
- Shape the mixture into 12-16 equal-sized meatballs and place them on the prepared baking sheet.
- Bake for 20-25 minutes, until golden brown and the internal temperature reaches 165°F (74°C).
-
Prepare the Spinach Alfredo Sauce:
- In a skillet, melt 1 tablespoon of butter over medium heat and add spinach. Sauté until wilted, then set aside.
- In the same skillet, melt an additional tablespoon of butter and sauté minced garlic for 1 minute.
- Add heavy cream and bring to a gentle simmer. Stir in freshly grated Parmesan cheese, nutmeg, salt, and pepper. Cook until the sauce thickens, about 3-5 minutes.
- Add the wilted spinach to the sauce and mix well.
-
Combine and Serve:
- Gently place the baked meatballs into the sauce and simmer for a couple of minutes to coat them well.
- Serve hot over pasta, zucchini noodles, or enjoy as is with a side of crusty bread.
How to Serve Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
For an impressive presentation, plate the meatballs and ladle the creamy sauce generously over them. Garnish with additional chopped parsley or a sprinkle of Parmesan cheese. Serve with a side of garlic bread or fresh salad to complete your meal.
How to Store Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through.
Tips to Make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
- For added flavor, try using fresh herbs such as basil or oregano in the meatball mixture.
- If you prefer a lighter sauce, substitute heavy cream with half-and-half.
- Use a meat thermometer to ensure your meatballs are cooked through without drying out.
Variations
- For a lower-carb option, serve the meatballs over spaghetti squash or a bed of sautéed vegetables.
- Replace ground chicken with ground turkey or beef for a different taste.
- Add other vegetables like mushrooms or bell peppers to the sauce for extra flavor and nutrition.
FAQs
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Can I make these meatballs ahead of time?
Yes, you can prepare the meatball mixture in advance. Shape them and store in the fridge for up to 24 hours before baking. -
Can I freeze the meatballs?
Absolutely! Bake the meatballs, let them cool, and then freeze in an airtight container. They can be reheated from frozen directly in the sauce. -
What can I use instead of ricotta cheese?
You can substitute ricotta with cottage cheese or cream cheese for a creamier texture.
In conclusion, Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a hearty and satisfying dish that is easy to make and infinitely adaptable. Give it a try for your next family dinner or meal prep! Enjoy the flavors and textures that make this recipe a standout.
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Ingredients
For the Meatballs
- 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 large 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
Prepare the Meatballs
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, egg, salt, and pepper. Mix gently until just combined.
- Shape the mixture into 12-16 equal-sized meatballs and place them on the prepared baking sheet.
- Bake for 20-25 minutes, until golden brown and the internal temperature reaches 165°F (74°C).
Prepare the Spinach Alfredo Sauce
- In a skillet, melt 1 tablespoon of butter over medium heat and add spinach. Sauté until wilted, then set aside.
- In the same skillet, melt an additional tablespoon of butter and sauté minced garlic for 1 minute.
- Add heavy cream and bring to a gentle simmer. Stir in freshly grated Parmesan cheese, nutmeg, salt, and pepper. Cook until the sauce thickens, about 3-5 minutes.
- Add the wilted spinach to the sauce and mix well.
Combine and Serve
- Gently place the baked meatballs into the sauce and simmer for a couple of minutes to coat them well.
- Serve hot over pasta, zucchini noodles, or enjoy as is with a side of crusty bread.
