Baked Chicken Ricotta Meatballs smothered in a creamy Spinach Alfredo Sauce
Tender baked chicken ricotta meatballs coated in a rich, creamy spinach Alfredo sauce make for a comforting and flavorful Italian-inspired dinner perfect for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 cups fresh spinach, chopped
- 2 tbsp butter
- 2 cloves garlic, minced (for sauce)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (for sauce)
- Salt and pepper, to taste (for sauce)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta cheese, Parmesan, panko breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper.
- Mix well until all ingredients are evenly incorporated.
- Form mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
- Bake for 18-20 minutes or until meatballs are cooked through and golden brown.
- While meatballs bake, prepare the spinach Alfredo sauce: melt butter in a skillet over medium heat and sauté garlic until fragrant, about 1 minute.
- Add chopped spinach and cook until wilted, about 2-3 minutes.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until sauce thickens slightly, about 3-4 minutes.
- Season sauce with salt and pepper to taste.
- Once meatballs are done, add them to the skillet with the Alfredo sauce and gently coat them in the sauce.
- Serve warm, garnished with extra Parmesan or fresh herbs if desired.
Notes
For extra flavor, sprinkle chopped fresh basil or parsley on top before serving, and serve with a side of garlic bread or over cooked pasta or zucchini noodles.