Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
These tender meatballs made with ricotta and ground chicken, paired with a creamy spinach Alfredo sauce, offer a comforting and elegant dish perfect for weeknight dinners and light gatherings.
Ingredients
For the Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta cheese Part-skim ricotta can be used for lower fat
- 1/4 cup grated Parmesan cheese Plus an additional 1/2 cup for the sauce
- 1/4 cup breadcrumbs Use gluten-free alternative if necessary
- 1 clove garlic, minced For meatballs
- 1 tsp Italian seasoning
- 1/4 cup fresh parsley, chopped
- 1 large egg Serves as a binder for meatballs
- to taste salt and black pepper
For the Spinach Alfredo Sauce
- 2 cups fresh spinach
- 1 tbsp butter Plus a little extra if needed
- 2 cloves garlic, minced For the sauce
- 1 cup heavy cream Substitute half-and-half for a lighter sauce
- a pinch nutmeg Enhances flavor of sauce
- to taste salt and black pepper
Instructions
Prepare the Meatballs
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, combine ground chicken, ricotta, 1/4 cup grated Parmesan, breadcrumbs, 1 clove minced garlic, Italian seasoning, parsley, egg, and a pinch each of salt and pepper.
- Mix gently until just combined. Overmixing can make the meatballs dense.
- Shape mixture into 12–16 equal-sized meatballs and place them on the prepared sheet.
- Bake for 20–25 minutes, until golden and the internal temperature reaches 165°F (74°C).
Make the Spinach Alfredo Sauce
- In a skillet over medium heat, melt 1 tbsp butter. Add the fresh spinach and sauté until wilted, 1–2 minutes. Remove and set aside.
- In the same skillet, melt a bit more butter if needed. Sauté 2 cloves minced garlic for about 30–60 seconds until fragrant.
- Pour in 1 cup heavy cream and bring to a gentle simmer. Stir in 1/2 cup freshly grated Parmesan, a pinch of nutmeg, salt, and pepper. Cook for 3–5 minutes until the sauce thickens slightly.
- Stir the wilted spinach back into the sauce.
Combine and Finish
- Gently place the baked meatballs into the skillet with the Alfredo sauce. Simmer for 2–3 minutes so they soak up flavor and are evenly coated.
- Taste and adjust seasoning. Serve immediately over pasta, zucchini noodles, or with crusty bread.
Notes
Store cooled leftovers in an airtight container for up to 3–4 days. Freeze in a freezer-safe container for up to 3 months. Use freshly grated Parmesan for best results.