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
Scale
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
