Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Indulge in the comfort of Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce—a delightful dish perfect for family dinners or special occasions. These tender chicken meatballs, enriched with creamy ricotta and savory herbs, are paired with a luscious spinach Alfredo sauce that brings a burst of flavor to each bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4 (approximately 4 servings) 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 lb (450g) ground chicken
- 1/2 cup (125g) ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (or gluten-free alternative)
- 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 mixing bowl, combine ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, egg, salt, and pepper. Mix gently until just combined.
- Shape the mixture into 12-16 meatballs and place them on the prepared baking sheet.
- Bake for 20-25 minutes until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- In a skillet over medium heat, melt butter and sauté garlic until fragrant. Add fresh spinach until wilted.
- Pour in heavy cream and bring to a simmer; stir in Parmesan cheese and nutmeg until thickened.
- Add the baked meatballs to the sauce and simmer briefly before serving.
Nutrition
- Serving Size: 1 meatball with sauce (approximately 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 90mg