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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 delightful dish that combines tender chicken meatballs and a creamy spinach sauce. Perfect for family dinners, this recipe balances indulgence with nutrition, making it ideal for both busy weeknights and special occasions. The rich taste of ricotta and Parmesan cheeses pairs harmoniously with fresh spinach, creating a meal that will impress even the pickiest eaters. With quick preparation and easy variations, this wholesome dish can be adapted to fit any dietary preference or occasion. Gather your ingredients and enjoy a heartwarming dining experience that everyone will love!

Ingredients

Scale
  • 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
  • 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. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, minced garlic, Italian seasoning, parsley, egg, salt, and pepper until just combined.
  3. Shape the mixture into 12-16 equal-sized meatballs and place them on the prepared baking sheet. Bake for 20-25 minutes until golden brown and cooked through.
  4. While the meatballs are baking, melt butter in a skillet over medium heat. Add fresh spinach; sauté until wilted.
  5. In the same skillet, add more butter and sauté minced garlic until fragrant. Stir in heavy cream and simmer gently.
  6. Add Parmesan cheese and nutmeg to the sauce; season with salt and pepper. Stir in wilted spinach.
  7. Combine baked meatballs with the sauce in the skillet for a few minutes before serving over pasta or zucchini noodles.

Nutrition

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