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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

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Indulge in the comforting flavors of Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce, a dish that brings together tender chicken and creamy goodness for a meal your family will adore. The juicy meatballs, crafted from a blend of ground chicken and ricotta cheese, create a satisfying bite that pairs beautifully with the rich spinach Alfredo sauce. This recipe is perfect for busy weeknights or special occasions, providing both nutrition and flavor in every serving. With easy preparation steps and adaptable serving options, you can enjoy this comforting dish over pasta, zucchini noodles, or alongside crusty bread for a delightful dinner experience.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 2 cloves garlic
  • Salt and pepper to taste
  • 1 clove garlic, minced
  • 1 tsp Italian seasoning
  • 1/4 cup fresh parsley, chopped
  • 1 egg
  • 1 tbsp butter
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, egg, salt, and pepper. Mix gently until just combined.
  3. Shape the mixture into 12-16 meatballs and place them on the prepared baking sheet. Bake for 20-25 minutes until golden brown and cooked through.
  4. Meanwhile, prepare the spinach Alfredo sauce by melting butter in a skillet over medium heat. Sauté garlic briefly before adding heavy cream. Stir in grated Parmesan cheese and seasonings until thickened.
  5. Add wilted spinach to the sauce and gently toss in the baked meatballs. Serve hot over your choice of pasta or zucchini noodles.

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