Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
A delicious and comforting dish consisting of juicy baked chicken meatballs infused with creamy ricotta and Parmesan cheese, served in a rich 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.
Notes
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. Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.