Baked Chicken Ricotta Meatballs with Spinach Alfredo
Baked Chicken Ricotta Meatballs with Spinach Alfredo is a comforting, flavor-packed dish that's perfect for cozy dinners. Tender chicken meatballs are enriched with creamy ricotta cheese, baked until golden, and served over a luscious spinach Alfredo sauce. It's a hearty, feel-good meal that’s surprisingly easy to make!
Ingredients
- For the Meatballs:
- 1 pound ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs preferably Italian-style
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 ¼ cups heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh baby spinach roughly chopped
- Salt and pepper to taste
- Optional: Pinch of nutmeg for extra flavor
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Make the meatballs: In a large bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, onion powder, salt, and pepper. Mix gently until just combined — avoid overmixing to keep the meatballs tender.
- Form and bake: Using damp hands, form the mixture into about 16 golf ball-sized meatballs and place them evenly on the prepared baking sheet. Bake for 20–25 minutes, or until cooked through and lightly golden.
- Start the Alfredo sauce: While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the cream: Pour in the heavy cream and bring it to a gentle simmer. Let it simmer for 2–3 minutes to thicken slightly.
- Add cheese and spinach: Stir in the Parmesan cheese and chopped spinach. Cook until the cheese melts and the spinach wilts. Season with salt, pepper, and a pinch of nutmeg if desired.
- Combine and serve: Add the baked meatballs into the skillet with the Alfredo sauce, spooning the sauce over them. Simmer together for 2–3 minutes to blend flavors. Serve hot with pasta, rice, or crusty bread.
Notes
- You can swap ground turkey for chicken if you prefer!
- If you want a lighter sauce, use half-and-half instead of heavy cream, though the sauce will be thinner.
- These meatballs are freezer-friendly. Freeze baked meatballs separately, then warm them up in the sauce when ready to eat.
- A sprinkle of extra Parmesan and fresh basil right before serving makes it even more irresistible.