Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce
A comforting dish featuring tender baked chicken meatballs combined with a creamy spinach Alfredo sauce, perfect for any occasion.
Ingredients
For the Meatballs
- 1 lb ground chicken Use high-quality ground chicken.
- 1/2 cup ricotta cheese Choose fresh ricotta for best flavor.
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced Add more if you like garlic.
- 1 tablespoon Italian seasoning
For the Spinach Alfredo Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced Add at the beginning for flavor.
- 1 cup heavy cream For a lighter version, substitute half with chicken broth.
- 3 cups fresh spinach, washed and chopped Add once the cream is warm.
- 1/2 cup grated Parmesan cheese For rich flavor in the sauce.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, ricotta cheese, minced garlic, Italian seasoning, and grated Parmesan cheese.
- Gently mix until just combined to keep the meatballs tender. Season with salt and pepper.
- Shape the mixture into golf-ball-sized meatballs and place them on the prepared baking sheet.
Cooking
- In a saucepan over medium heat, melt the unsalted butter, then add minced garlic and sauté for one minute.
- Pour in the heavy cream and warm it through before stirring in the chopped spinach.
- Cook gently until the spinach wilts, then mix in the grated Parmesan cheese.
- Bake the meatballs for 20-25 minutes, or until fully cooked and golden brown.
- Fold the meatballs into the creamy spinach Alfredo sauce and serve immediately.
Notes
To store leftovers, use an airtight container in the refrigerator for up to 3 days. Freeze meatballs and sauce separately for longer storage.