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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 comfort of Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce—a delightful dish that perfectly balances creamy richness and wholesome ingredients. This family favorite is not only quick to prepare, making it ideal for busy weeknights, but also versatile enough for festive gatherings. The tender chicken meatballs, infused with ricotta and topped with a velvety spinach Alfredo sauce, will leave everyone asking for seconds. Enjoy these meatballs over pasta or zucchini noodles, or simply with crusty bread for dipping. With just a few simple steps, you can create a gourmet meal that brings warmth and joy to your table.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 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

Instructions

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, minced garlic, Italian seasoning, parsley, egg, salt, and pepper until combined.
  3. Shape into 12-16 meatballs and place on the prepared baking sheet. Bake for 20-25 minutes until golden brown.
  4. In a skillet over medium heat, melt butter and sauté spinach until wilted; set aside.
  5. In the same skillet, melt more butter and sauté minced garlic until fragrant. Add heavy cream and bring to a simmer; stir in Parmesan and nutmeg until thickened.
  6. Mix in wilted spinach and add baked meatballs to the sauce. Simmer briefly before serving.

Nutrition

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