Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce offer a deliciously creamy and healthy twist on traditional meatballs. Made with ground chicken, ricotta, and Parmesan, baked to juicy perfection, and served in a rich spinach-infused Alfredo sauce, this dish is perfect for a comforting dinner that’s both satisfying and flavorful.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12-16 meatballs (4 servings) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
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
- Prepare the Meatballs: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Ingredients: In a large bowl, combine the ground chicken, ricotta, Parmesan cheese, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, egg, salt, and black pepper. Mix gently until just incorporated to keep the meatballs tender.
- Shape Meatballs: Form the mixture into 12-16 equal-sized meatballs and arrange them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Place the baking sheet in the oven and bake for 20-25 minutes or until the meatballs are golden brown and an internal temperature of 165°F (74°C) is reached, ensuring they are fully cooked and juicy.
- Prepare Spinach: While the meatballs bake, heat 1 tablespoon of butter in a skillet over medium heat. Add fresh spinach and sauté until wilted, then set aside.
- Make Alfredo Sauce: In the same skillet, melt additional butter and sauté minced garlic for about 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese, a pinch of nutmeg, salt, and pepper. Cook for 3-5 minutes until the sauce thickens to a creamy consistency.
- Combine Spinach and Sauce: Add the wilted spinach back into the Alfredo sauce and stir to combine evenly, enriching the sauce with vibrant flavor and color.
- Finish and Serve: Gently add the baked meatballs into the sauce and simmer together for a couple of minutes to allow the flavors to meld and the meatballs to be well-coated with the sauce.
- Serving Suggestions: Serve these meatballs hot over your favorite pasta, zucchini noodles for a low-carb option, or enjoy them on their own with some crusty bread to soak up the delicious sauce.
Notes
- For a gluten-free option, use gluten-free breadcrumbs.
- Ensure the meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
- Spinach can be substituted with kale or Swiss chard if preferred.
- Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
Keywords: chicken meatballs, ricotta meatballs, spinach alfredo sauce, baked meatballs, healthy meatballs, Italian chicken meatballs
