Baked Chicken Ricotta Meatballs smothered in a creamy Spinach Alfredo Sauce
Deliciously tender baked chicken ricotta meatballs served in a rich and creamy spinach Alfredo sauce, perfect for a comforting Italian-inspired dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- ½ cup breadcrumbs
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 cups fresh spinach, chopped
- 2 cups heavy cream
- 1 cup grated Parmesan cheese (for sauce)
- 2 cloves garlic, minced (for sauce)
- Salt and pepper, to taste (for sauce)
- ½ tsp nutmeg (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta, Parmesan cheese, egg, minced garlic, breadcrumbs, salt, and pepper.
- Mix until all ingredients are well incorporated, then form the mixture into 1½-inch meatballs and place on the prepared baking sheet.
- Bake meatballs for 18-20 minutes or until cooked through and golden on the outside.
- While meatballs bake, heat olive oil in a large skillet over medium heat, add minced garlic and sauté until fragrant, about 1 minute.
- Add chopped spinach and cook until wilted, about 3 minutes.
- Pour in heavy cream, bring to a simmer, then stir in Parmesan cheese, nutmeg, salt, and pepper.
- Simmer the sauce gently until it thickens, about 5-7 minutes, stirring occasionally.
- Add baked meatballs to the skillet, gently spoon sauce over them, and cook together for 2-3 minutes to meld flavors.
- Serve warm, garnished with extra Parmesan or fresh herbs if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half and reduce the amount of cheese slightly. Serve over pasta or cauliflower rice for a complete meal.