Description
Tender baked chicken ricotta meatballs are coated in a rich, creamy spinach Alfredo sauce for a comforting and elegant meal. Perfect for family dinners or entertaining, this recipe delivers juicy meatballs and velvety flavor in every bite.
Ingredients
1 pound ground chicken
1 cup ricotta cheese
1/2 cup grated Parmesan cheese (for meatballs)
1 cup breadcrumbs
1 large egg
2 cloves garlic, minced (for meatballs)
1 teaspoon Italian seasoning
1/2 teaspoon salt (for meatballs)
1/4 teaspoon black pepper (for meatballs)
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced (for sauce)
2 cups heavy cream
1 cup grated Parmesan cheese (for sauce)
3 cups fresh spinach, chopped
1/2 teaspoon salt (for sauce)
1/4 teaspoon black pepper (for sauce)
Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, Italian seasoning, salt, and black pepper until just mixed.
- Shape the mixture into evenly sized meatballs and arrange them on the prepared baking sheet.
- Bake for 18 to 22 minutes, or until the meatballs are cooked through and lightly golden with an internal temperature of 165°F (74°C).
- Meanwhile, heat the olive oil and butter in a large skillet over medium heat.
- Add the garlic and cook for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
- Stir in the Parmesan cheese until the sauce is smooth and creamy.
- Add the chopped spinach and cook until wilted.
- Season the sauce with salt and black pepper.
- Add the baked meatballs to the skillet and gently coat them in the Alfredo sauce.
- Simmer for 2 to 3 minutes, garnish with fresh parsley, and serve immediately.
Notes
Substitute ground turkey for the chicken if desired.
Add mozzarella cheese to the meatball mixture for an extra cheesy center.
Stir sliced mushrooms into the Alfredo sauce for additional flavor.
Add a pinch of crushed red pepper flakes for a spicy kick.
Serve over fettuccine, mashed potatoes, rice, or zucchini noodles.
Replace spinach with chopped kale for a heartier green.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat gently with a splash of cream or milk if the sauce becomes too thick.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 42 g
- Saturated Fat: 21 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 185 mg
