Baked Chicken Ricotta Meatballs with Spinach Alfredo Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
