Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
Delicious and comforting Baked Chicken Ricotta Meatballs served with a creamy Spinach Alfredo Sauce. These tender meatballs combine lean ground chicken with ricotta and Parmesan cheeses for extra moisture and flavor, baked to golden perfection. The sauce features sautéed fresh spinach in a rich Alfredo base, creating a luscious and hearty dish perfect for an easy weeknight dinner or special meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12-16 meatballs (serves 4)
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Salt
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
- Prepare the Meatballs: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking. In a large bowl, combine ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, egg, salt, and black pepper. Gently mix everything together until just combined, taking care not to overwork the mixture which could make the meatballs tough. Shape the mixture into 12 to 16 equal-sized meatballs and arrange them on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes until they are golden brown and reach an internal temperature of 165°F (74°C) for safe consumption.
- Prepare the Spinach Alfredo Sauce: While the meatballs bake, heat a skillet over medium heat and melt 1 tablespoon of butter. Add 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 but not browned. Pour in the heavy cream and bring it to a gentle simmer. Stir in freshly grated Parmesan cheese, a pinch of nutmeg, salt, and black pepper. Continue cooking the sauce for 3-5 minutes, stirring occasionally until it thickens to a creamy consistency. Add the sautéed spinach back into the sauce and stir thoroughly to combine all flavors.
- Combine and Serve: Gently add the baked meatballs into the prepared spinach Alfredo sauce in the skillet. Allow them to simmer together for a couple of minutes so the meatballs are well-coated and infused with the sauce’s flavors. Serve the meatballs and sauce hot, over your choice of pasta, zucchini noodles, or enjoy as a standalone dish alongside a crusty bread for dipping.
Notes
- For a gluten-free option, use gluten-free breadcrumbs in the meatball mixture.
- To reduce calories, substitute heavy cream with half-and-half or a light cream alternative, though the sauce may be less rich.
- Ensure meatballs reach an internal temperature of 165°F (74°C) to guarantee they are fully cooked.
- Leftover meatballs and sauce keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Nutmeg is optional but adds a warm depth to the Alfredo sauce.
