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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
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★★★★★

5.3 from 14 reviews

Delicious baked chicken ricotta meatballs paired with a creamy spinach Alfredo sauce, offering a comforting and flavorful meal perfect for any dinner occasion.

Ingredients

Scale

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

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

  1. Prepare the Meatballs: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Mix Ingredients: In a large bowl, combine ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, egg, and season with salt and black pepper. Mix gently until just combined to keep the meatballs tender.
  3. Shape Meatballs: Form the mixture into 12-16 equal-sized meatballs and arrange them evenly on the prepared baking sheet to ensure even cooking.
  4. Bake Meatballs: Bake in the preheated oven for 20-25 minutes until they turn golden brown and reach an internal temperature of 165°F (74°C) to ensure they are fully cooked.
  5. Sauté Spinach: In a skillet, melt 1 tablespoon of butter over medium heat. Add the fresh spinach and sauté until wilted. Remove the spinach and set aside to be added to the sauce later.
  6. Make Alfredo Sauce: In the same skillet, melt additional butter and sauté 2 cloves minced garlic for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the freshly grated Parmesan cheese, a pinch of nutmeg, salt, and pepper. Cook for 3-5 minutes until the sauce thickens to a creamy consistency.
  7. Combine Spinach and Sauce: Add the wilted spinach back into the Alfredo sauce and stir well to combine all the flavors evenly.
  8. Coat Meatballs: Gently place the baked meatballs into the skillet with the spinach Alfredo sauce. Simmer together for a couple of minutes to allow the meatballs to soak up the sauce and become fully coated.
  9. Serve: Serve the baked chicken ricotta meatballs with spinach Alfredo sauce hot, ideally over cooked pasta, zucchini noodles, or accompanied by a side of crusty bread for a complete and satisfying meal.

Notes

  • Use gluten-free breadcrumbs to make this dish gluten-free.
  • Ensure meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
  • For a lighter sauce, substitute half of the heavy cream with milk, but the sauce will be less rich.
  • Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
  • Spinach can be substituted with kale or Swiss chard for variation.

Nutrition

Keywords: chicken meatballs, ricotta meatballs, spinach Alfredo sauce, baked meatballs, Italian chicken recipe, creamy Alfredo, healthy meatballs

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