Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
These baked chicken meatballs are light, flavorful, and paired with a creamy spinach Alfredo sauce. A healthier twist on a classic comfort food, perfect for family dinners or special occasions.
Ingredients
- 1 lb (450g) lean ground chicken
- 1 cup ricotta cheese
- 1 cup breadcrumbs (or gluten-free breadcrumbs for gluten-free option)
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 2 cups fresh spinach (or frozen spinach)
- 1 cup heavy cream (or non-dairy substitute)
- ½ cup Parmesan cheese, grated
- ½ tsp ground nutmeg
- 1 tbsp butter
Notes
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix the meatball ingredients: In a large bowl, combine ground chicken, ricotta, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix gently until well combined.
- Shape the meatballs: Using your hands or a spoon, form meatballs that are about 1-2 inches in diameter and place them on the prepared baking sheet.
- Bake the meatballs for 20-25 minutes, or until they are golden brown and fully cooked.
- Prepare the spinach Alfredo sauce: While the meatballs are baking, heat butter in a large skillet over medium heat. Add garlic and sauté until fragrant. Stir in the heavy cream, spinach, and Parmesan cheese. Simmer until the sauce thickens, about 5-10 minutes. Add salt, pepper, and nutmeg to taste.
- Combine: Once the meatballs are baked, transfer them to the skillet with the spinach Alfredo sauce. Let them simmer in the sauce for another 5 minutes.
- Serve: Serve the meatballs with a garnish of fresh parsley and extra Parmesan cheese.