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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
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If you’re craving a comforting and wholesome dish, look no further than Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce. This delightful recipe features tender ground chicken meatballs infused with ricotta cheese and fresh herbs, served in a creamy spinach Alfredo sauce. Perfect for busy weeknights or special family gatherings, this meal is not only easy to prepare in just 40 minutes but also packs a nutritious punch. Whether you enjoy it over pasta, zucchini noodles, or all on its own with crusty bread, this dish will quickly become a staple in your home.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs (gluten-free if needed)
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 1 egg
  • 1 clove garlic, minced
  • 1 tsp Italian seasoning
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • 1 tbsp butter
  • Pinch of nutmeg

Instructions

  1. Preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, minced garlic, Italian seasoning, parsley, egg, salt, and pepper. Mix gently until just combined.
  3. Shape the mixture into 12-16 meatballs and place them on the baking sheet. Bake for 20-25 minutes until golden brown and cooked through.
  4. While the meatballs bake, sauté garlic in melted butter in a skillet. Add fresh spinach until wilted.
  5. Stir in heavy cream and Parmesan cheese; season with nutmeg, salt, and pepper until the sauce thickens.
  6. Combine baked meatballs with the sauce and simmer briefly before serving.

Nutrition

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