Description
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a creamy, comforting, and protein-rich dish perfect for cozy dinners or elevated meal prep. The ricotta makes the meatballs incredibly tender, while the spinach Alfredo sauce delivers richness with a pop of green — all served over pasta, rice, or roasted vegetables.
Ingredients
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1 lb ground chicken
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1/2 cup ricotta cheese
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1/4 cup grated Parmesan
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1/3 cup breadcrumbs
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1 egg
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2 cloves garlic, minced
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1/2 tsp salt
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1/4 tsp black pepper
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1/2 tsp dried basil
For the Spinach Alfredo Sauce:
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2 tbsp unsalted butter
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3 cloves garlic, minced
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1 cup heavy cream
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1/2 cup grated Parmesan
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2 cups fresh spinach, roughly chopped
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Salt and black pepper to taste
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Pinch of nutmeg (optional)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.
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In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, salt, pepper, and basil. Mix just until combined.
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Shape mixture into 12–14 meatballs and place them on the prepared baking sheet.
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Bake for 18–20 minutes, or until golden and fully cooked through (internal temp of 165°F).
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While meatballs bake, melt butter in a skillet over medium heat. Add garlic and cook for 30 seconds.
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Stir in heavy cream and bring to a gentle simmer. Add Parmesan and stir until melted.
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Add spinach and cook until wilted, about 2–3 minutes. Season with salt, pepper, and nutmeg if using.
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Add baked meatballs to the sauce and simmer together for 3–5 minutes.
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Serve over pasta, mashed potatoes, or steamed vegetables.
Notes
You can make the meatballs ahead and freeze them before baking. For a lighter version, use half-and-half instead of heavy cream or swap ground chicken for turkey. Add a squeeze of lemon juice for brightness, or red pepper flakes for heat. This dish pairs well with fettuccine, zucchini noodles, or a side salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes