Baked Chicken Ricotta Meatballs With Spinach Alfredo Sauce
Soft, tender chicken meatballs baked until golden and nestled in a creamy spinach Alfredo sauce. Comforting, rich, and full of flavor—perfect for cozy dinners or family gatherings.
Calories:
Ingredients
For the Meatballs:
- 1 lb 450g ground chicken
- ½ cup 125g ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs or gluten-free alternative
- 1 clove garlic minced
- 1 tsp Italian seasoning
- ¼ 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
- ½ cup freshly grated Parmesan cheese
- Pinch of nutmeg
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Mix ground chicken, ricotta, Parmesan, breadcrumbs, garlic, Italian seasoning, parsley, egg, salt, and pepper in a bowl until just combined.
- Shape into 12–16 meatballs, place on a parchment-lined baking sheet, and bake for 20–25 minutes until golden and cooked through at 165°F (74°C).
- Melt butter in a skillet over medium heat. Sauté spinach until wilted, then set aside.
- In the same pan, melt another tablespoon of butter, cook garlic for a minute, and pour in the cream. Simmer gently, stir in Parmesan, nutmeg, salt, and pepper, and let it thicken for 3–5 minutes. Stir the spinach back in.
- Add the baked meatballs to the sauce, coat well, and simmer briefly. Serve warm over pasta, zucchini noodles, or mashed potatoes.