Print

Baked Chicken Ricotta Meatballs Recipe with Spinach Alfredo Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy chicken meatballs blended with creamy ricotta cheese and aromatic herbs, baked to perfection, and served over a luscious spinach-infused Alfredo sauce.

Ingredients

Scale

For the Meatballs:

  • 1 pound ground chicken
  • ½ cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • ½ cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

For the Spinach Alfredo Sauce:

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1½ cups heavy cream
  • ½ cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped
  • ¼ teaspoon freshly grated nutmeg (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  • Prepare the Meatballs:

    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
    • In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until just combined; avoid overmixing to keep the meatballs tender.
    • Using your hands or a small scoop, form the mixture into 1½-inch meatballs and place them on the prepared baking sheet.
    • Bake for 20-25 minutes, or until the meatballs are cooked through and lightly golden.

  • Prepare the Spinach Alfredo Sauce:

    • While the meatballs are baking, melt the butter in a large skillet over medium heat.
    • Add the minced garlic and sauté for about 1 minute, until fragrant.
    • Pour in the heavy cream, stirring well, and bring to a gentle simmer. Let it cook for 2-3 minutes to slightly reduce.
    • Stir in the grated Parmesan cheese until melted and the sauce is smooth.
    • Add the chopped spinach and cook until wilted, about 2 minutes.
    • Season the sauce with freshly grated nutmeg (if using), salt, and black pepper to taste.

  • Combine and Serve:

    • Once the meatballs are done, transfer them into the skillet with the Alfredo sauce, gently tossing to coat them evenly.
    • Let the meatballs simmer in the sauce for an additional 2 minutes to absorb the flavors.
    • Serve the meatballs and sauce over cooked pasta, rice, or alongside crusty bread. Garnish with extra Parmesan cheese or fresh parsley if desired.

Notes

  • Make-Ahead: The meatballs can be prepared and baked ahead of time. Store them in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat them in the prepared Alfredo sauce until warmed through.
  • Variations: For added flavor, consider incorporating finely chopped sun-dried tomatoes or fresh herbs like basil into the meatball mixture.
  • Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to maintain the sauce’s consistency.

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