Baked Chicken Ricotta Meatballs smothered in a creamy Spinach Alfredo Sauce
Deliciously tender baked chicken ricotta meatballs coated in a rich and creamy spinach Alfredo sauce, perfect for a comforting Italian-inspired dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (for sauce)
- 1/4 tsp ground nutmeg
- 1/2 tsp garlic powder
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta cheese, Parmesan, breadcrumbs, egg, minced garlic, parsley, salt, and pepper. Mix until just combined.
- Form the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
- Drizzle olive oil over the meatballs and bake for 18-20 minutes or until cooked through and golden brown.
- While the meatballs bake, prepare the spinach Alfredo sauce. In a saucepan over medium heat, add heavy cream and garlic powder; bring to a gentle simmer.
- Add chopped spinach, Parmesan cheese, and nutmeg. Stir frequently until the spinach wilts and the sauce thickens, about 5 minutes.
- Season the sauce with salt and pepper to taste.
- Once meatballs are done, transfer them to a serving dish and generously smother with the creamy spinach Alfredo sauce.
- Serve immediately, garnished with additional parsley if desired.
Notes
For a lighter version, swap heavy cream with half-and-half, or serve the meatballs over whole wheat pasta or cauliflower rice for a complete meal.