Print

Baked Chicken Ricotta Meatballs with Spinach Alfredo

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in these tender chicken meatballs combined with creamy spinach Alfredo sauce, creating a comforting yet sophisticated dish that’s perfect for any occasion.

Ingredients

Scale
  • 1 pound ground chicken
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup fresh spinach, chopped
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup fresh spinach

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, chopped spinach, egg, breadcrumbs, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
  3. Form the mixture into meatballs about 1.5 inches in diameter and place them on a lined baking sheet.
  4. Bake the meatballs for 25–30 minutes or until cooked through and golden brown.
  5. In a saucepan, melt butter over medium heat, add garlic, sauté for 1 minute, then stir in heavy cream, simmer gently, add Parmesan cheese and spinach, season with salt and pepper.
  6. Once the meatballs are done, gently add them to the sauce and coat thoroughly. Serve hot, garnished with extra Parmesan if desired.

Notes

For healthier options, substitute low-fat dairy products or use ground turkey. Serve with whole-grain pasta or zucchini noodles for a delightful twist.

Nutrition

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