Baked Chicken Ricotta Meatballs in Spinach Alfredo Sauce
A delicious dish featuring tender baked chicken and ricotta meatballs nestled in a creamy spinach Alfredo sauce, perfect for family dinners or gatherings.
Ingredients
Meatballs
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped Finely chop for better texture
- 1/2 cup grated Parmesan cheese Use high-quality for best flavor
- 1/2 cup breadcrumbs Substitute with gluten-free if necessary
- 1 large egg Binding agent
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 2 tablespoons olive oil For drizzling on meatballs
Alfredo Sauce
- 2 cups heavy cream Can substitute for lower-fat options
- 1 cup shredded mozzarella cheese
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine ground chicken, ricotta cheese, chopped spinach, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
- Drizzle olive oil over the meatballs and bake in the preheated oven for 20-25 minutes, or until they are cooked through and lightly golden.
Alfredo Sauce Preparation
- While the meatballs are baking, prepare the Alfredo sauce by heating a saucepan over medium heat.
- Pour in the heavy cream and bring it to a gentle simmer.
- Add in shredded mozzarella cheese and stir until melted and smooth. Season with salt and pepper to your liking.
Finishing Touches
- Once the meatballs are cooked, place them in the pan with the Alfredo sauce. Let them simmer for an additional 5 minutes to absorb the flavors.
- Serve warm, garnished with chopped parsley.
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Notes
For meal prep, you can make the meatballs ahead of time and freeze them uncooked. Use fresh herbs for better flavor.