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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
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★★★★★

4.8 from 27 reviews

These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a wholesome and comforting dish combining tender chicken meatballs with a creamy, flavorful spinach-infused alfredo sauce. Perfect for a cozy dinner, this recipe is easy to prepare and offers a delicious twist on classic Italian flavors.

Ingredients

Scale

For the Meatballs

  • 1 lb (450g) ground chicken
  • 1/2 cup (125g) ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs (or gluten-free alternative)
  • 1 clove garlic, minced
  • 1 tsp Italian seasoning
  • 1/4 cup fresh parsley, chopped
  • 1 egg
  • Salt and black pepper to taste

For the Spinach Alfredo Sauce

  • 2 cups fresh spinach
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Pinch of nutmeg
  • Salt and black pepper to taste

Instructions

  1. Prepare the Meatballs: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to ensure easy cleanup. This warm temperature will cook your meatballs perfectly without drying them out.
  2. Mix the Meatball Ingredients: In a large bowl, gently combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, beaten egg, and salt and pepper. Be careful not to overmix to keep the meatballs tender.
  3. Form the Meatballs: Shape the mixture into 12 to 16 equal-sized meatballs and arrange them evenly spaced on the prepared baking sheet, which helps them cook uniformly.
  4. Bake the Meatballs: Place the meatballs in the oven and bake for 20 to 25 minutes, or until they are golden brown and reach an internal temperature of 165°F (74°C), ensuring they are thoroughly cooked.
  5. Sauté the Spinach: In a skillet over medium heat, melt 1 tablespoon of butter and add the fresh spinach. Cook until the spinach is wilted, then remove it from the skillet and set it aside to be incorporated later.
  6. Prepare the Alfredo Sauce: In the same skillet, melt additional butter and sauté the minced garlic for about 1 minute, just until fragrant. Add the heavy cream and bring the mixture to a gentle simmer. Stir in the freshly grated Parmesan cheese, a pinch of nutmeg, and season with salt and pepper. Continue to cook until the sauce thickens slightly, about 3 to 5 minutes.
  7. Combine Spinach with Sauce: Add the wilted spinach back into the creamy alfredo sauce and stir well to ensure the flavors blend beautifully.
  8. Coat the Meatballs: Gently transfer the baked meatballs into the skillet with the spinach alfredo sauce. Let them simmer together for a couple of minutes so the meatballs absorb some of the sauce’s richness.
  9. Serve: Serve the meatballs hot. They pair wonderfully over cooked pasta, zucchini noodles, or simply on their own with a side of crusty bread to soak up the delicious sauce.

Notes

  • You can substitute ground chicken with ground turkey for a slightly different flavor.
  • For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
  • Make sure not to overmix the meatball mixture to maintain tenderness.
  • Check internal temperature of meatballs with a meat thermometer to ensure they are safely cooked.
  • Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days.
  • The sauce can be thickened further by simmering longer or adding a small amount of flour or cornstarch slurry if desired.

Nutrition

Keywords: Chicken meatballs, ricotta meatballs, spinach alfredo sauce, baked meatballs, Italian recipe, healthy meatballs

Find it online: https://cheframi.com/baked-chicken-ricotta-meatballs-with-spinach-alfredo-sauce-recipe/