Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
If you’re in search of a comforting and delicious recipe, look no further than Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce. This dish features tender chicken meatballs infused with creamy ricotta cheese, all nestled in a rich spinach Alfredo sauce that is both creamy and flavorful. Perfect for busy weeknights or special family gatherings, this recipe is not only easy to prepare but also appeals to both kids and adults alike. With its wholesome ingredients and satisfying flavors, it’s bound to become a favorite at your dinner table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (or gluten-free alternative)
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- 1/4 cup fresh parsley, chopped
- 1 egg
- Salt and black pepper to taste
- 2 cups fresh spinach
- 1 tbsp butter
- 1 cup heavy cream
- Pinch of nutmeg
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, minced garlic, Italian seasoning, parsley, egg, salt, and pepper until just mixed.
- Shape into 12-16 meatballs and place them on the baking sheet.
- Bake for 20-25 minutes until golden brown and cooked through.
- While baking, melt butter in a skillet over medium heat; add spinach until wilted.
- In the same skillet, sauté garlic in more butter, then add heavy cream and Parmesan until thickened.
- Stir in wilted spinach and gently add meatballs to the sauce.
Nutrition
- Serving Size: 1 meatball with sauce (about 150g)
- Calories: 320
- Sugar: 3g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg