Description
Delicious and moist baked chicken ricotta meatballs, perfect for cozy dinners or gatherings.
Ingredients
Scale
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Pinch of nutmeg
- 2 cups fresh spinach, chopped
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, mix ground chicken, ricotta, 1/2 cup Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper until well combined.
- Roll mixture into golf ball-sized meatballs and place them on the prepared baking sheet. Drizzle with olive oil.
- Bake for 20-25 minutes, checking for a golden-brown color and an internal temperature of 165°F.
- While the meatballs bake, melt butter in a large pan over medium heat.
- Whisk in flour and cook for 1 minute to create a roux.
- Gradually add milk and cream, whisking constantly to avoid lumps. Simmer until thickened, about 3-5 minutes.
- Stir in Parmesan, nutmeg, salt, and pepper, cooking until smooth.
- Add chopped spinach and cook for 2-3 minutes until wilted.
- Serve meatballs hot, topped with the creamy spinach Alfredo sauce.
Notes
These meatballs store well in the fridge for up to 3 days. They can also be frozen before baking for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 90mg