Baked Chicken Ricotta Meatballs smothered in a creamy Spinach Alfredo Sauce
These baked chicken ricotta meatballs are tender and flavorful, perfectly complemented by a rich and creamy spinach Alfredo sauce for a comforting Italian-inspired meal.
- 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
- ½ cup ricotta cheese
- ⅓ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups fresh spinach, chopped
- 2 tbsp butter
- 2 cloves garlic, minced (for sauce)
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese (for sauce)
- ¼ tsp nutmeg
- Salt and pepper, to taste
- 1 tbsp olive oil (for baking sheet)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and brush with olive oil.
- In a large bowl, combine ground chicken, ricotta cheese, Parmesan, egg, minced garlic, parsley, salt, and pepper. Mix gently until just combined.
- Form the mixture into 20 evenly sized meatballs and place them on the prepared baking sheet.
- Bake meatballs for 18-20 minutes, until cooked through and lightly golden.
- While meatballs bake, prepare the spinach Alfredo sauce: melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and bring to a gentle simmer. Add grated Parmesan, nutmeg, salt, and pepper; stir until cheese melts and sauce thickens.
- Add chopped spinach to the sauce and cook for 2-3 minutes until spinach wilts.
- Remove meatballs from oven and carefully transfer to the sauce. Gently toss to coat all meatballs in the creamy spinach Alfredo.
- Serve hot, optionally garnished with extra Parmesan and parsley.
Notes
For an extra burst of flavor, sprinkle some red pepper flakes on top or serve with garlic bread to soak up the sauce.