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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
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If you’re craving a comforting dish that combines savory flavors with creamy textures, look no further than Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce. This delightful recipe features tender chicken meatballs infused with ricotta cheese and Italian herbs, generously coated in a luscious spinach Alfredo sauce. Perfect for busy weeknights or family gatherings, this meal is simple to prepare yet impressive enough to wow your guests. Packed with protein and leafy greens, it ensures that you can indulge without the guilt. Serve over pasta or alongside crusty bread for a complete and satisfying dinner. Get ready to enjoy a hug on a plate!

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

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, garlic, Italian seasoning, parsley, egg, salt, and pepper until combined.
  3. Shape into 12-16 meatballs and place on the baking sheet. Bake for 20-25 minutes until golden brown and cooked through.
  4. Meanwhile, sauté garlic in melted butter in a skillet, add fresh spinach until wilted, then stir in heavy cream and Parmesan until thickened.
  5. Add baked meatballs to the sauce and simmer briefly before serving.

Nutrition

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