Baked Chicken Ricotta Meatballs with Spinach Alfredo
Delicious baked chicken meatballs with ricotta, served in a creamy spinach Alfredo sauce—perfect for quick weeknight dinners or family gatherings.
Servings: 4 servings
Calories: 500kcal
Ingredients
For the Meatballs
- 1 lb ground chicken Tender and lean base for the meatballs.
- 1/2 cup Italian-style breadcrumbs Provides a crunchy exterior.
- 1/2 cup ricotta cheese Creamy and rich flavor.
- 1/2 cup grated Parmesan cheese Adds salty, nutty flavor and moisture.
- 1 pcs egg Binds the meatballs.
- 2 cloves garlic, minced Adds aromatic depth.
- 1 tsp onion powder Essential flavor component.
- 1 tsp Italian seasoning Herb blend for Italian taste.
For the Spinach Alfredo Sauce
- 2 cups fresh baby spinach, chopped Nutritious and colorful addition.
- 1 cup heavy cream Rich and creamy base.
- 2 cups whole milk Balances the richness.
- 1/2 cup grated Parmesan cheese Enriches the sauce.
- 2 tbsp all-purpose flour Thickens the sauce.
- 2 cloves garlic, minced For added depth in sauce.
- 2 tbsp butter Adds richness to the sauce.
- Optional: pinch ground nutmeg Enhances flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil it with olive oil spray.
- In a large mixing bowl, combine the ground chicken, ricotta, grated Parmesan, Italian-style breadcrumbs, egg, minced garlic, onion powder, Italian seasoning, salt, and black pepper. Mix gently until combined.
- Shape the mixture into meatballs about 1.5 inches in diameter and arrange them on the prepared baking sheet.
- Bake the meatballs for about 18–20 minutes, or until cooked through and golden brown.
Making Spinach Alfredo Sauce
- In a medium skillet over medium heat, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
- Sprinkle the flour over the garlic and whisk continuously for about 1 minute.
- Gradually whisk in the whole milk and heavy cream, decreasing the heat to let it simmer until thickened—around 3 to 5 minutes.
- Stir in the grated Parmesan cheese, salt, pepper, and optional nutmeg until well combined.
- Add the chopped spinach and cook until wilted.
- Gently add the baked meatballs to the skillet and simmer for 2-3 minutes to meld the flavors.
Serving
- Serve the spinach Alfredo with meatballs over cooked pasta, or with a slice of crusty bread. Garnish with fresh herbs and extra grated Parmesan.
Notes
Consider adding lemon zest for brightness. For added protein, sautéed mushrooms or sun-dried tomatoes can be included in the sauce. Leftover meatballs freeze well for easy meal prep.