Description
Delicious and creamy Chicken Ricotta Meatballs baked to perfection and served with a rich Spinach Alfredo Sauce. This Italian-inspired main course combines tender ground chicken, ricotta, and Parmesan cheese for flavorful meatballs paired with a velvety sauce made from butter, garlic, cream, and fresh spinach.
Ingredients
Scale
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spinach Alfredo Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/4 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and black pepper, to taste
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined to keep the meatballs tender.
- Form and Bake Meatballs: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Use a small scoop or your hands to form about 20 meatballs. Arrange them evenly on the prepared baking sheet. Bake for 18 to 20 minutes until cooked through and lightly golden.
- Make the Spinach Alfredo Sauce: While the meatballs bake, melt butter in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, whisking until smooth. Add the chopped spinach and cook for 2 to 3 minutes until wilted. Season with salt and black pepper to taste.
- Combine Meatballs and Sauce: Add the baked meatballs to the skillet with the sauce. Gently toss to coat each meatball thoroughly. Simmer for an additional 2 to 3 minutes to allow the flavors to meld.
- Serve: Serve the warm meatballs and spinach Alfredo sauce over pasta, mashed potatoes, or rice for a hearty and satisfying meal.
Notes
- You can substitute ground turkey or beef instead of chicken based on preference.
- For a lighter sauce, use half-and-half in place of heavy cream.
- These meatballs freeze well after baking; store in an airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: About 5 meatballs with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 520mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 145mg
