Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
A delightful dish that blends tender chicken meatballs with creamy spinach Alfredo sauce, perfect for weeknight dinners or special occasions.
Ingredients
For the Meatballs
- 1 pound ground chicken
- 1/2 cup ricotta cheese Use high-quality ricotta for best flavor.
- 1/2 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free version.
- 1/4 cup grated Parmesan cheese Freshly grated works best.
- 1 large egg Bind the ingredients.
- 2 cloves garlic, minced For flavor.
- 1/2 teaspoon Italian seasoning Adjust to taste.
- Salt and pepper To taste.
For the Sauce
- 2 cups fresh spinach Rinse and chop.
- 1 cup Alfredo sauce
- Olive oil For greasing the baking sheet.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking sheet with olive oil.
- In a large mixing bowl, combine ground chicken, ricotta cheese, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Roll the mixture into meatballs, about the size of a golf ball, and place them on the greased baking sheet.
Baking
- Bake the meatballs for 20-25 minutes, or until they reach an internal temperature of 165°F (74°C).
Sauce Preparation
- While the meatballs are baking, rinse the spinach and chop it coarsely.
- In a saucepan over medium heat, sauté the spinach until wilted, then add the Alfredo sauce and stir until heated through.
Serving
- Serve the meatballs warm, topped generously with the spinach Alfredo sauce.
Notes
For a healthier option, serve over pasta or zoodles. You can also make this dish as an appetizer by serving meatballs on skewers.