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Baked Chicken Ricotta Meatballs with Spinach Alfredo Recipe

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★★★★★

4.9 from 147 reviews

This recipe features tender baked chicken ricotta meatballs served with a rich and creamy spinach Alfredo sauce. The meatballs are made with ground chicken, ricotta cheese, Parmesan, and Italian herbs, resulting in a moist and flavorful texture. Baked to perfection and paired with a luscious Alfredo sauce packed with fresh spinach, garlic, and a hint of nutmeg, this dish is a comforting and elegant meal perfect for any occasion.

Ingredients

Scale

For the Meatballs:

  • 2 pounds ground chicken
  • 1 cup ricotta cheese (whole milk ricotta works best)
  • ½ cup grated Parmesan
  • ¾ cup Italian breadcrumbs
  • 2 large eggs
  • 3 cloves fresh garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Spinach Alfredo:

  • 2 cups heavy cream
  • 6 cups fresh baby spinach
  • ½ cup butter (one whole stick)
  • 4 cloves fresh garlic, minced
  • 1 cup grated Parmesan
  • Salt and pepper to taste
  • A tiny pinch of ground nutmeg

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper to make cleanup easier.
  2. Mix Meatball Ingredients: In a large mixing bowl, combine ground chicken, ricotta cheese, grated Parmesan, Italian breadcrumbs, eggs, minced garlic, Italian seasoning, salt, and black pepper. Mix gently by hand until just combined without overworking to maintain tenderness.
  3. Form Meatballs: Wet your hands slightly to prevent sticking and roll the mixture into golf ball-sized meatballs, about 24 in total. Place them spaced evenly on the prepared baking sheet.
  4. Bake Meatballs: Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through and lightly golden on the outside.
  5. Prepare Alfredo Sauce: While the meatballs bake, melt butter in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
  6. Simmer Cream: Pour in the heavy cream and stir, bringing it to a gentle simmer over medium heat. Avoid high heat to prevent the sauce from breaking.
  7. Add Cheese and Seasonings: Stir in grated Parmesan cheese until fully melted and incorporated. Add a tiny pinch of ground nutmeg and season the sauce with salt and pepper to taste.
  8. Incorporate Spinach: Gradually add the fresh baby spinach by handfuls, stirring continuously until the spinach wilts and the sauce thickens to a creamy consistency.
  9. Serve: Plate the baked chicken ricotta meatballs and generously spoon the creamy spinach Alfredo sauce over them. Serve warm and enjoy!

Notes

  • Wetting your hands before rolling meatballs prevents sticking and creates uniform shapes.
  • Do not overmix the meatball ingredients to keep them tender and juicy.
  • Simmer the cream gently to avoid curdling or separating the Alfredo sauce.
  • The pinch of nutmeg in the sauce adds a subtle depth of flavor that enhances the overall dish.
  • This recipe yields about 24 meatballs, perfect for serving 6-8 people.
  • Use whole milk ricotta for the best texture and creaminess in the meatballs.

Keywords: baked chicken meatballs, ricotta meatballs, spinach Alfredo sauce, creamy Alfredo, Italian meatballs, easy dinner recipe, comfort food

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