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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

A delightful blend of flavors combining tender chicken meatballs with a rich and creamy spinach Alfredo sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 lb ground chicken A lean protein base for moist meatballs.
  • 1/2 cup ricotta cheese Adds creaminess and richness to the meatballs.
  • 1/4 cup grated Parmesan cheese Enhances flavor and provides a savory depth.
  • 1/4 cup breadcrumbs Helps bind the mixture while keeping them tender.
  • 1 clove garlic, minced Infuses the meatballs with aromatic flavor.
  • 1 tsp Italian seasoning A blend of herbs that boosts the overall taste profile.
  • 1/4 cup fresh parsley, chopped Offers freshness and a pop of color.
  • 2 cups fresh spinach Provides nutrition and vibrant color in the sauce.
  • 1 tbsp butter Used for sautéing spinach, adding richness to the sauce.
  • 2 cloves garlic, minced Adds depth of flavor in the Alfredo sauce.
  • 1 cup heavy cream Creates a luscious base for the creamy sauce.
  • 1/2 cup freshly grated Parmesan cheese For extra creaminess and cheesiness in the sauce.
  • Pinch nutmeg Adds warmth and complexity to the sauce's flavor profile.

Method
 

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, garlic, Italian seasoning, parsley, egg, salt, and pepper. Mix gently until just combined.
  3. Shape into 12-16 equal-sized meatballs and place on the baking sheet.
  4. Bake for 20-25 minutes, until golden brown and the internal temperature reaches 165°F (74°C).
  5. In a skillet, melt butter over medium heat. Add spinach and sauté until wilted. Set aside.
  6. In the same skillet, melt more butter and sauté garlic for 1 minute. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, nutmeg, salt, and pepper; cook until the sauce thickens (3-5 minutes).
  7. Add wilted spinach to the sauce and stir to combine.
  8. Gently place baked meatballs into the sauce; allow them to simmer briefly so they can soak up some flavor.
  9. Serve hot over pasta, zucchini noodles, or on its own with a side of crusty bread.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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