Description
This recipe features tender chicken ricotta meatballs baked to perfection and smothered in a creamy spinach Alfredo sauce. Combining lean ground chicken with creamy ricotta and Parmesan creates juicy, flavorful meatballs, while the rich Alfredo sauce with fresh spinach adds a deliciously comforting touch. Perfect for a wholesome dinner, this dish brings Italian-inspired flavors to your table with a healthy twist.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (Optional)
Spinach Alfredo Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and black pepper (To taste)
- Pinch of nutmeg (Optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Meatball Ingredients: In a large mixing bowl, combine ground chicken, ricotta cheese, breadcrumbs, Parmesan, egg, minced garlic, dried Italian herbs, salt, black pepper, and chopped parsley if using. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Shape the mixture into 1-inch meatballs, ensuring they are uniform in size for even cooking. Arrange the meatballs on the prepared baking sheet spaced slightly apart.
- Bake Meatballs: Bake in the preheated oven for 20 minutes or until cooked through, reaching an internal temperature of 165°F (74°C). This ensures the chicken is safely cooked while retaining moisture.
- Prepare Alfredo Sauce Base: While the meatballs bake, melt butter in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add Cream and Cheese: Pour in heavy cream and bring to a gentle simmer. Gradually add grated Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens.
- Add Spinach and Season: Stir in chopped fresh spinach and cook until wilted, approximately 2-3 minutes. Season the sauce with salt, black pepper, and a pinch of nutmeg if desired for extra depth of flavor.
- Combine Meatballs and Sauce: Gently transfer the baked meatballs into the skillet with the Alfredo sauce. Toss carefully to coat the meatballs evenly without breaking them apart.
- Serve: Serve the meatballs hot, garnished with additional grated Parmesan cheese and fresh parsley if desired. This dish pairs well with pasta, rice, or crusty bread.
Notes
- For gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs.
- If preferred, fresh garlic can be replaced with garlic powder for a milder taste.
- The recipe can be made ahead; meatballs can be baked and refrigerated before finishing with the sauce when ready to serve.
- Heavy cream can be substituted with half-and-half for a lighter sauce, though it will be less rich.
- Adjust seasoning of the sauce according to taste before combining with meatballs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and stovetop cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 27 g
- Cholesterol: 120 mg
Keywords: Chicken meatballs, ricotta meatballs, spinach Alfredo sauce, baked meatballs, Italian dinner, creamy sauce, healthy meatballs
