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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
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★★★★★

4.8 from 19 reviews

Tender baked chicken meatballs infused with creamy ricotta and Parmesan, served in a luscious spinach Alfredo sauce. This comforting and flavorful dish is perfect for a wholesome family dinner, offering a delightful twist on classic meatballs with a rich, cheesy spinach sauce.

Ingredients

Scale

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

  1. Prepare the Meatballs: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, gently combine ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, egg, salt, and black pepper. Mix just until all ingredients are evenly incorporated without overmixing to keep the meatballs tender. Shape the mixture into 12-16 equal-sized meatballs and place them on the prepared baking sheet.
  2. Bake the Meatballs: Place the meatballs in the preheated oven and bake for 20-25 minutes, or until they are golden brown on the outside and reach an internal temperature of 165°F (74°C) to ensure they are fully cooked and safe to eat.
  3. Prepare the Spinach Alfredo Sauce: While the meatballs bake, heat 1 tablespoon of butter in a skillet over medium heat. Add the fresh spinach and sauté until just 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. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, a pinch of nutmeg, salt, and black pepper. Continue cooking for 3-5 minutes until the sauce thickens to a creamy consistency. Fold the wilted spinach into the sauce and stir to combine thoroughly.
  4. Combine and Serve: Once the meatballs are baked, gently add them into the spinach Alfredo sauce in the skillet. Allow them to simmer together for a couple minutes so the meatballs absorb some of the sauce flavors. Serve hot over your choice of pasta, zucchini noodles, or enjoy on their own accompanied by crusty bread to soak up the delicious sauce.

Notes

  • For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
  • Use a food thermometer to ensure meatballs reach 165°F (74°C) for safe consumption.
  • The Alfredo sauce can be made lighter by swapping heavy cream for half-and-half, though the sauce will be less rich.
  • Meatballs can be made ahead, refrigerated, and reheated gently in the sauce before serving.
  • Fresh parsley can be replaced with basil or oregano depending on your herb preference.
  • Adding a pinch of red pepper flakes to the sauce can add a subtle kick if desired.

Nutrition

Keywords: baked chicken meatballs, ricotta meatballs, spinach Alfredo sauce, healthy meatballs, Italian chicken recipe, low fat dinner, gluten-free option

Find it online: https://thehungrymason.com/baked-chicken-ricotta-meatballs-with-spinach-alfredo-sauce-recipe/