Print

Baked Chicken Ricotta Meatballs smothered in a creamy Spinach Alfredo Sauce

Print Recipe

Deliciously tender baked chicken ricotta meatballs are smothered in a luscious, creamy spinach Alfredo sauce for a comforting and savory meal perfect for dinner.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 2 cups fresh spinach, chopped
  • 2 cups heavy cream
  • 3/4 cup grated Parmesan cheese (for sauce)
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced (for sauce)
  • 1/4 tsp nutmeg
  • Olive oil (for greasing)

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a baking sheet with olive oil.
  2. In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well blended.
  3. Shape the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
  4. Bake meatballs for 20-25 minutes or until cooked through and golden brown.
  5. Meanwhile, prepare the spinach Alfredo sauce: In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  6. Add chopped spinach and cook until wilted.
  7. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg until sauce thickens, about 5 minutes. Season with salt and pepper to taste.
  8. Once meatballs are done, transfer them to the skillet with the Alfredo sauce and gently stir to coat the meatballs evenly.
  9. Serve hot, garnished with extra Parmesan if desired.

Notes

For an extra cheesy twist, sprinkle mozzarella over the meatballs before baking or add red pepper flakes to the sauce for a mild kick.

Find it online: https://foodlifelove.com/baked-chicken-ricotta-meatballs-smothered-in-a-creamy-spinach-alfredo-sauce/