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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce – Creamy, Tender & Comfort-Food
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Delicious Baked Chicken Ricotta Meatballs served with a creamy Spinach Alfredo Sauce.

Ingredients

Scale
  • 1 lb ground chicken
  • ½ cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup fresh spinach, finely chopped
  • ½ cup grated Parmesan cheese
  • Salt and black pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well incorporated.
  3. Form the mixture into meatballs, approximately 1.5 inches in diameter, and place them on the prepared baking sheet.
  4. Bake the meatballs for 20–25 minutes until they are golden and thoroughly cooked.
  5. While the meatballs are baking, prepare the sauce. In a saucepan, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until aromatic.
  6. Add heavy cream and bring to a gentle simmer. Incorporate spinach and Parmesan cheese, stirring until the spinach wilts and the sauce becomes creamy. Season with salt and pepper to your liking.
  7. Remove the baked meatballs from the oven and carefully toss them in the sauce until evenly coated.
  8. Serve the meatballs hot, with optional extra Parmesan on top.

Notes

  • For a lighter version, you can substitute heavy cream with half-and-half.
  • Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.

Nutrition

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