Baked Chicken Ricotta Meatballs with Spinach Alfredo Recipe

Introduction

Baked Chicken Ricotta Meatballs with Spinach Alfredo is a comforting and flavorful meal that combines tender, cheesy meatballs with a rich, creamy sauce packed with fresh spinach. This dish is perfect for a family dinner or when you want something satisfying yet easy to prepare.

Ingredients

• 2 pounds ground chicken
• 1 cup ricotta cheese (whole milk ricotta works best)
• ½ cup grated Parmesan
• ¾ cup Italian breadcrumbs
• 2 large eggs
• 3 cloves fresh garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups heavy cream
• 6 cups fresh baby spinach
• ½ cup butter (one whole stick)
• 4 cloves fresh garlic, minced
• 1 cup grated Parmesan
• Salt and pepper to taste
• A tiny pinch of ground nutmeg

Instructions

1. Step 1: Preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
2. Step 2: In a big mixing bowl, combine ground chicken, ricotta cheese, grated Parmesan, Italian breadcrumbs, eggs, minced garlic, Italian seasoning, salt, and black pepper. Mix gently by hand until just combined to keep the meatballs tender.
3. Step 3: Wet your hands slightly to prevent sticking, then shape the mixture into golf ball-sized meatballs (about 24). Place them evenly spaced on the prepared baking sheet.
4. Step 4: Bake the meatballs for 20-25 minutes until cooked through and lightly golden.
5. Step 5: While the meatballs bake, prepare the spinach Alfredo sauce. Melt butter in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
6. Step 6: Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Avoid high heat to prevent the sauce from breaking.
7. Step 7: Stir in the grated Parmesan cheese until melted and combined. Add a tiny pinch of nutmeg for added depth of flavor.
8. Step 8: Gradually add the fresh baby spinach by handfuls, stirring as it wilts into the sauce. Continue until all the spinach is incorporated and the sauce is thick and creamy.
9. Step 9: Serve the baked meatballs topped with the warm spinach Alfredo sauce. Enjoy your delicious meal!

Tips & Variations

• For a gluten-free version, substitute Italian breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.
• If you prefer a stronger garlic flavor, roast the garlic before adding it to the sauce for a milder, sweeter taste.
• Add a pinch of crushed red pepper flakes to the sauce for a subtle kick.
• Use fresh baby spinach for best texture, but frozen spinach (thawed and drained) can be used in a pinch.

Storage

Store leftover meatballs and Alfredo sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. For longer storage, you can freeze the meatballs (without sauce) for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use turkey instead of chicken for the meatballs?

Yes, ground turkey works well as a substitute and will yield similar results, though the flavor may be slightly different. Make sure to use lean turkey for best texture.

How can I make the Alfredo sauce thicker?

To thicken the sauce, allow it to simmer gently for a few extra minutes while stirring continuously, which helps reduce and concentrate the sauce. Avoid high heat to prevent curdling.

Baked Chicken Ricotta Meatballs with Spinach Alfredo Recipe

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★★★★★

4.5 from 58 reviews

These Baked Chicken Ricotta Meatballs with Spinach Alfredo feature tender, flavorful chicken meatballs baked to perfection and served in a rich, creamy spinach Alfredo sauce. The meatballs combine ground chicken, ricotta, Parmesan, and Italian seasonings for a moist texture, while the homemade spinach Alfredo sauce adds a luxurious layer of flavor with butter, garlic, heavy cream, and a hint of nutmeg. This comforting dish is perfect for a family dinner or special occasion, offering a delicious twist on traditional meatballs and Alfredo pasta.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 24 meatballs 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Meatballs:

• 2 pounds ground chicken
• 1 cup ricotta cheese (whole milk ricotta works best)
• ½ cup grated Parmesan
• ¾ cup Italian breadcrumbs
• 2 large eggs
• 3 cloves fresh garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Spinach Alfredo:

• 2 cups heavy cream
• 6 cups fresh baby spinach
• ½ cup butter (one whole stick)
• 4 cloves fresh garlic, minced
• 1 cup grated Parmesan
• Salt and pepper to taste
• A tiny pinch of ground nutmeg

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper to ensure easy cleanup after baking.
2. Mix the meatball ingredients: In a large mixing bowl, combine the ground chicken, ricotta cheese, grated Parmesan, Italian breadcrumbs, eggs, minced garlic, Italian seasoning, salt, and black pepper. Mix gently with your hands until everything is just combined, being careful not to overwork the mixture to keep the meatballs tender.
3. Form the meatballs: Wet your hands slightly to prevent sticking, then shape the mixture into golf ball-sized meatballs. This recipe yields about 24 meatballs. Place the meatballs evenly spaced on the prepared baking sheet.
4. Bake the meatballs: Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and lightly browned on the outside.
5. 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 30 seconds until fragrant.
6. Simmer the cream: Pour in the heavy cream and stir. Allow the cream to come to a gentle simmer on medium heat. Avoid high heat to prevent the sauce from breaking.
7. Add cheese and seasoning: Sprinkle in the grated Parmesan cheese and stir continuously until the cheese melts completely into the cream. Add a tiny pinch of ground nutmeg for a subtle depth of flavor.
8. Incorporate the spinach: Gradually add the baby spinach by the handful into the sauce. Stir frequently to help the spinach wilt evenly. Continue cooking until all spinach is wilted and the sauce is thick and creamy. Season with salt and pepper to taste.
9. Serve: Plate the baked chicken ricotta meatballs and generously spoon the creamy spinach Alfredo sauce over them. Enjoy warm as a hearty and comforting meal.

Notes

• Using whole milk ricotta cheese helps keep the meatballs moist and tender.
• Wet your hands before rolling meatballs to prevent sticking and to achieve uniform shapes.
• Make sure to simmer the cream gently to avoid the sauce breaking or curdling.
• The pinch of nutmeg in the Alfredo sauce enhances its flavor without overpowering it.
• This recipe pairs well with pasta or garlic bread for a complete meal.

Keywords: baked chicken meatballs, ricotta meatballs, spinach Alfredo sauce, creamy meatballs, Italian chicken recipe, healthy meatballs