Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
Delicious and tender baked chicken ricotta meatballs served with a rich and creamy spinach Alfredo sauce. This recipe combines lean ground chicken with creamy ricotta and Parmesan cheeses, baked to golden perfection, then topped with a smooth, cheesy sauce infused with fresh spinach. Perfect for a comforting family dinner that’s both flavorful and satisfying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Spinach Alfredo Sauce
- 2 cups fresh spinach, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Pinch of nutmeg
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Make Meatball Mixture: In a large bowl, combine ground chicken, ricotta cheese, 1/2 cup grated Parmesan cheese, breadcrumbs, egg, minced garlic, dried Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well blended.
- Form Meatballs: Roll the mixture into golf ball-sized meatballs and place them evenly spaced on the prepared baking sheet. Drizzle olive oil over the meatballs to help with browning and moisture retention during baking.
- Bake Meatballs: Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Prepare Alfredo Sauce Base: While the meatballs bake, melt the butter in a large pan over medium heat. Add the flour and whisk continuously for about 1 minute to form a roux, which will thicken the sauce.
- Add Dairy: Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps. Continue cooking and stirring until the sauce begins to thicken, about 5-7 minutes.
- Finish Sauce: Stir in the grated Parmesan cheese, pinch of nutmeg, salt, and pepper. Cook until the cheese melts completely and the sauce is smooth and creamy.
- Add Spinach: Add the chopped fresh spinach to the sauce and cook for an additional 2-3 minutes, until the spinach wilts and incorporates fully into the sauce.
- Serve: Plate the baked chicken ricotta meatballs and generously spoon the warm spinach Alfredo sauce over them. Serve immediately and enjoy your comforting meal.
Notes
- For extra flavor, try adding chopped fresh basil or parsley to the meatball mixture.
- Use gluten-free breadcrumbs if you want to make the dish gluten-free.
- Ensure the meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
- The sauce can be made ahead and gently reheated; stir well before serving.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Keywords: chicken meatballs, ricotta meatballs, spinach alfredo sauce, baked chicken recipe, creamy spinach sauce, healthy meatballs