Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Indulge in the comforting delight of Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce, a dish that feels like a warm embrace on a plate. These tender chicken meatballs, infused with ricotta and nestled in a creamy spinach sauce, make for an impressive yet easy meal perfect for any occasion. Packed with nutrients and bursting with flavor, this recipe is a favorite among families. Whether you are enjoying a busy weeknight dinner or hosting friends, this dish is sure to satisfy every palate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 (3 meatballs each) 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- 1/4 cup fresh parsley, chopped
- 1 egg
- Salt and black pepper to taste
- 2 cups fresh spinach
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Pinch of nutmeg
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, egg, salt, and pepper. Mix gently.
- Form the mixture into 12-16 meatballs and place on the baking sheet.
- Bake for 20-25 minutes until golden brown and cooked through (internal temperature of 165°F / 74°C).
- Meanwhile, prepare the spinach Alfredo sauce by sautéing spinach and garlic in butter. Stir in heavy cream and Parmesan until thickened.
- Combine baked meatballs with the sauce and simmer briefly before serving.
Nutrition
- Serving Size: 1 meatball (approximately 80g)
- Calories: 232
- Sugar: 1g
- Sodium: 275mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 85mg