Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
If you’re looking to bring a little comfort and a lot of flavor to your table, Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is the perfect dish. Imagine juicy, tender meatballs filled with creamy ricotta and savory Parmesan, all nestled in a rich spinach-studded Alfredo sauce. This recipe delivers a restaurant-worthy meal with minimal fuss, making it ideal for weeknights or special occasions alike. Whether you serve it over pasta, rice, or veggie noodles, every bite is a cozy embrace of Italian-American goodness.
Ingredients You’ll Need
The beauty of Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is in its simple, wholesome ingredients. Each one brings something special—creamy texture, savory depth, or vibrant color—to the finished dish, so don’t skip the details!
- Ground chicken: Lean and mild, it soaks up all the wonderful flavors while keeping the meatballs tender.
- Ricotta cheese: Adds a creamy, luxurious texture that keeps the meatballs moist and light.
- Grated Parmesan cheese: Brings salty, nutty depth that elevates both meatballs and sauce.
- Breadcrumbs: Binds everything together and helps create that perfect, satisfying bite.
- Large egg: Acts as the glue, ensuring your meatballs hold their shape.
- Garlic cloves (minced): For a punch of aromatic flavor in both meatballs and sauce.
- Italian seasoning: A blend of herbs that infuses each bite with classic Italian vibes.
- Salt and pepper: Essential for highlighting every delicious component.
- Olive oil spray: Gives the meatballs a golden finish without excess oil.
- Butter: The base of a rich, silky Alfredo sauce.
- Heavy cream: Provides the luxurious, velvety texture we all crave in Alfredo.
- Fresh spinach (chopped): Adds color, nutrients, and a fresh earthiness to the sauce.
- Ground nutmeg (optional): A touch of warmth that makes the Alfredo extra-special.
- Extra salt and pepper: To taste, ensuring the sauce is perfectly seasoned.
How to Make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Step 1: Prep and Preheat
Start by getting your oven ready! Preheat it to 400°F (200°C) and line a baking sheet with parchment paper. This not only prevents sticking but also makes cleanup a breeze, so you can spend more time enjoying your meal and less time scrubbing pans.
Step 2: Mix the Meatball Ingredients
In a large bowl, combine the ground chicken, creamy ricotta, Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Use clean hands or a sturdy spoon to mix everything gently—just until combined. Overmixing can make the meatballs tough, so aim for just enough to bring the mixture together.
Step 3: Form and Bake the Meatballs
Scoop out about 1½ tablespoons of the mixture and roll it into meatballs, placing them evenly on your prepared baking sheet. Lightly mist the tops with olive oil spray to help them turn golden and crisp as they bake. Pop them in the oven for 18–20 minutes, or until they’re cooked through and a lovely golden color. The internal temperature should hit 165°F for safety and maximum juiciness.
Step 4: Make the Spinach Alfredo Sauce
While the meatballs are baking, set a large skillet over medium heat and melt the butter. Add the minced garlic and sauté for about a minute until fragrant. Pour in the heavy cream and let it come to a gentle simmer—no need to boil. Whisk in the Parmesan and nutmeg (if using) until the sauce is smooth and creamy. Stir in the chopped spinach and cook for a few minutes until wilted, then season with salt and pepper to taste.
Step 5: Combine Meatballs with Sauce
Once the meatballs are baked to perfection, nestle them gently into the skillet with your luscious Alfredo sauce. Spoon the sauce over the tops, then let everything simmer together for 2–3 minutes. This step lets all the flavors meld, so every bite of Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is pure harmony.
How to Serve Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Garnishes
A sprinkle of fresh parsley or basil on top brightens up the plate and adds a pop of color. For even more flavor, add extra Parmesan or a pinch of crushed red pepper flakes. These little finishing touches make your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce look and taste extra inviting.
Side Dishes
These meatballs are delicious over a bed of classic fettuccine, fluffy rice, or sautéed zucchini noodles for a lighter option. Pair with a crisp green salad or garlicky roasted vegetables to round out your meal and soak up every drop of that velvety spinach Alfredo sauce.
Creative Ways to Present
For a fun twist, serve the meatballs as sliders on toasted buns, or arrange them on a platter with toothpicks for a party appetizer. You can even bake the meatballs and sauce together in a small casserole dish, topping with extra cheese and broiling until bubbly. However you serve them, Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce always impress!
Make Ahead and Storage
Storing Leftovers
Leftover Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce keep beautifully in the fridge for up to 3 days. Store the meatballs and sauce together in an airtight container, and the flavors will continue to develop, becoming even more delicious by the next day.
Freezing
If you want to get ahead, freeze the meatballs and sauce separately. Place fully cooled meatballs in a freezer-safe bag and the sauce in a sealed container. They’ll keep well for up to 3 months—just thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the meatballs and sauce together on the stovetop over low heat, adding a splash of cream or milk if the sauce needs loosening. You can also microwave individual portions, stirring halfway through to ensure even heating. Either way, your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce will taste wonderfully fresh.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well in this recipe, offering a similar texture and flavor profile. It’s a great swap if that’s what you have on hand or if you prefer turkey.
Is there a gluten-free option for the breadcrumbs?
Yes, simply use your favorite gluten-free breadcrumbs in the meatball mixture. Everything else in Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is naturally gluten-free, so you can enjoy without worries.
How can I make the sauce lighter?
If you’d like a lighter Alfredo, substitute half-and-half for the heavy cream, or use a mixture of milk and a little cornstarch for thickening. The sauce will be a bit less rich, but still creamy and satisfying.
Can I add extra vegetables to the sauce?
Definitely! Try stirring in sautéed mushrooms, sun-dried tomatoes, or roasted red peppers along with the spinach. It’s a tasty way to sneak in more color and nutrients.
What’s the best way to serve Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce for a crowd?
Serve the meatballs and sauce in a large, shallow serving dish with a big spoon and plenty of pasta or bread on the side. It’s a crowd-pleaser and makes for a beautiful centerpiece at any gathering.
Final Thoughts
You truly can’t go wrong with Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce—this is the kind of cozy, crowd-pleasing recipe that brings people together. Give it a try, and don’t be surprised if it quickly becomes a beloved staple in your own kitchen!
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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce merge tender ground chicken meatballs with a rich and creamy spinach-infused Alfredo, creating a flavorful, comforting Italian-American main dish perfect for a wholesome dinner.
Ingredients
For the Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs (use gluten-free if desired)
- 1 large egg
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil spray for baking
For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- ¼ teaspoon ground nutmeg (optional)
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Meatball Ingredients: In a large bowl, combine ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until fully combined, being careful not to overmix to maintain tender meatballs.
- Form Meatballs and Bake: Scoop the mixture and roll into 1½-inch meatballs. Place them evenly spaced on the prepared baking sheet. Lightly spray the meatballs with olive oil and bake for 18–20 minutes until golden brown and a meat thermometer reads 165°F internally.
- Prepare Spinach Alfredo Sauce: While the meatballs bake, melt butter in a large skillet over medium heat. Sauté the minced garlic for about 1 minute until fragrant. Pour in heavy cream, bringing it to a gentle simmer.
- Add Cheese and Spinach: Whisk in the Parmesan cheese and nutmeg (if using) until the sauce is smooth and creamy. Stir in chopped spinach and cook for 2–3 minutes until it wilts. Season with salt and pepper to your preference.
- Combine Meatballs and Sauce: Once meatballs are cooked, transfer them to the skillet with the Alfredo sauce. Spoon the sauce over the meatballs and simmer together for 2–3 minutes to meld flavors.
- Serve: Serve the meatballs hot, ideally over pasta, rice, or sautéed zucchini noodles for a complete meal.
Notes
- You can substitute ground turkey for chicken if preferred.
- For an added flavor boost, stir in lemon zest or crushed red pepper flakes into the sauce.
- This recipe freezes well; freeze meatballs and sauce separately for best results.
- Use gluten-free breadcrumbs to make the dish gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: about 4–5 meatballs with sauce
- Calories: 460
- Sugar: 2g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 145mg
