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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

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  • Author: Dianne
  • Total Time: 40 minutes
  • Yield: Serves approximately 4 people 1x

Description

Experience the delightful fusion of flavors with Baked Chicken Ricotta Meatballs served in a luscious Spinach Alfredo Sauce. This dish brings together tender, flavorful chicken meatballs enriched with creamy ricotta and Parmesan cheese, perfectly complemented by a rich spinach-infused Alfredo sauce. Ideal for family dinners or special occasions, these meatballs are not only comforting but also packed with nutrition. Versatile enough to be served over pasta, zucchini noodles, or alongside crusty bread, they are sure to impress everyone at your table. Elevate your meal with this easy-to-make recipe that is bursting with flavor and wholesome ingredients.

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 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, Parmesan cheese, breadcrumbs, minced garlic, Italian seasoning, parsley, egg, salt, and black pepper. Mix gently until just combined.
  3. Shape the mixture into 12–16 meatballs and place them on the prepared baking sheet.
  4. Bake for 20–25 minutes until golden brown and fully cooked (internal temperature of 165°F or 74°C).
  5. While meatballs bake, melt butter in a skillet over medium heat. Add spinach and sauté until wilted; remove from skillet.
  6. In the same skillet, melt more butter and sauté minced garlic for one minute. Pour in heavy cream and simmer gently.
  7. Stir in freshly grated Parmesan cheese, nutmeg, salt, and black pepper until thickened (about 3–5 minutes). Add wilted spinach back into the sauce.
  8. Gently add baked meatballs to the sauce; let simmer for a couple of minutes before serving.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 482
  • Sugar: 4g
  • Sodium: 890mg
  • Fat: 32g
  • Saturated Fat: 17g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 33g
  • Cholesterol: 170mg

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

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