Baked Chicken Ricotta Meatballs smothered in a creamy Spinach Alfredo Sauce
Tender baked chicken ricotta meatballs served in a rich and creamy spinach Alfredo sauce, perfect for a comforting and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
- 3 cups fresh spinach, chopped
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese (for sauce)
- 2 cloves garlic, minced (for sauce)
- 1/4 tsp ground nutmeg
- Salt and pepper to taste (for sauce)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix until well incorporated.
- Shape the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
- Bake meatballs for 18-20 minutes or until cooked through and lightly golden.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add chopped spinach to the skillet and cook until wilted.
- Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese, nutmeg, salt, and pepper. Cook until the sauce thickens, about 4-5 minutes.
- Add the baked meatballs to the skillet with the spinach Alfredo sauce, gently coating them in the sauce. Cook together for 2-3 minutes to combine flavors.
- Serve hot garnished with extra parsley or Parmesan if desired.
Notes
For added texture, sprinkle toasted pine nuts over the dish before serving or serve alongside garlic bread for a complete meal.