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Baked Chicken Ricotta Meatballs with Spinach Alfredo

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Hearty and comforting baked chicken meatballs with creamy ricotta and spinach Alfredo sauce, perfect for any occasion.

Ingredients

Scale
  • 2 pounds ground chicken
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan
  • ¾ cup Italian breadcrumbs
  • 2 large eggs
  • 3 cloves fresh garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups heavy cream
  • 6 cups fresh baby spinach
  • ½ cup butter
  • 4 cloves fresh garlic, minced
  • 1 cup grated Parmesan
  • Salt and pepper to taste
  • A tiny pinch of ground nutmeg

Instructions

  1. Mix the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, eggs, minced garlic, Italian seasoning, salt, and pepper in a large bowl until just combined.
  2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Form evenly sized meatballs and place them on the baking sheet.
  4. Bake for about 20-25 minutes or until golden and fully cooked.
  5. While the meatballs are baking, melt the butter in a skillet over medium heat.
  6. Add minced garlic and sauté until fragrant.
  7. Pour in the heavy cream and bring to a gentle simmer, adjusting seasoning as needed.
  8. Stir in grated Parmesan, salt, pepper, and nutmeg, then add spinach and cook until wilted.
  9. Combine the cooked meatballs with the Alfredo sauce to coat.
  10. Serve hot over pasta, rice, or with crusty bread.

Notes

Ensure your ricotta is at room temperature for easier mixing. Stir the sauce often to keep it creamy.

Nutrition

Find it online: https://www.spiritsdrink.com/baked-chicken-ricotta-meatballs-spinach-alfredo/