Baked Chicken Ricotta Meatballs smothered in a creamy Spinach Alfredo Sauce
Delight in tender baked chicken ricotta meatballs coated in a rich and creamy spinach Alfredo sauce, perfect for a comforting Italian-inspired dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups fresh spinach
- 2 cups heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (for sauce)
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta, 1/2 cup Parmesan, egg, garlic, parsley, salt, and pepper. Mix until just combined.
- Form the mixture into 1.5-inch meatballs and place on the prepared baking sheet.
- Drizzle olive oil over the meatballs and bake for 20-25 minutes until cooked through and lightly golden.
- While meatballs bake, prepare the spinach Alfredo sauce: In a large skillet over medium heat, sauté spinach until wilted, about 2-3 minutes. Remove and set aside.
- In the same skillet, pour in heavy cream and bring to a gentle simmer.
- Add shredded mozzarella, Parmesan, nutmeg, salt, and pepper; stir until cheese melts and sauce thickens slightly.
- Return spinach to the sauce and mix well.
- Once meatballs are cooked, spoon the creamy spinach Alfredo sauce over them and serve immediately.
Notes
For added texture, sprinkle extra Parmesan and chopped fresh basil on top before serving. Pair with garlic bread or pasta for a complete meal.