Introduction

Baked Chicken Ricotta Meatballs are a delicious twist on traditional meatballs, combining tender ground chicken with creamy ricotta and Parmesan. Served in a rich spinach Alfredo sauce, this dish is comforting and perfect for a family dinner or a casual gathering.

A close-up of a bowl of chicken soup filled with layers of shredded light brown chicken pieces, yellow corn kernels, red tomato chunks, white beans, and chopped green herbs all mixed in a light orange broth. On top, there are three bright green jalapeño slices and a wedge of lime resting on the side of the bowl. The bowl is white and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) ground chicken
1/2 cup (125g) ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs (or gluten-free alternative)
1 clove garlic, minced
1 tsp Italian seasoning
1/4 cup fresh parsley, chopped
1 egg
Salt and black pepper to taste
2 cups fresh spinach
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Pinch of nutmeg
Salt and black pepper to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: In a bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, egg, salt, and pepper. Mix gently until just combined.
Step 3: Shape the mixture into 12-16 equal-sized meatballs and place them evenly on the prepared baking sheet.
Step 4: Bake the meatballs for 20-25 minutes until they are golden brown and reach an internal temperature of 165°F (74°C).
Step 5: While the meatballs bake, melt 1 tablespoon of butter in a skillet over medium heat. Add the fresh spinach and sauté until wilted, then set aside.
Step 6: In the same skillet, melt a little more butter and sauté the minced garlic for about 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer.
Step 7: Stir in the grated Parmesan cheese, a pinch of nutmeg, salt, and black pepper. Cook the sauce for 3-5 minutes, stirring frequently, until it thickens slightly.
Step 8: Add the wilted spinach back into the sauce and mix well to combine.
Step 9: Gently place the baked meatballs into the spinach Alfredo sauce and simmer for a couple of minutes, ensuring they are well coated.
Step 10: Serve the meatballs hot over pasta, zucchini noodles, or enjoy them on their own with crusty bread.

Tips & Variations

For a gluten-free option, use gluten-free breadcrumbs or crushed almonds.
Fresh herbs like basil or oregano can be added to the meatball mixture for an extra burst of flavor.
To make the sauce lighter, substitute half of the heavy cream with milk or a non-dairy alternative.
Leftover meatballs can be added to tomato sauce for a quick weeknight meal variation.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the sauce from separating.

How to Serve

A close-up view of a bowl filled with thick, rich chicken soup with a slightly orange broth. The soup has shredded light brown chicken pieces, bright yellow corn kernels, red tomato chunks, dark green herbs, white beans, and green sliced jalapeño rings on top, with a green half lime wedge placed on the rim of the white bowl. The surface is slightly bubbly and oily, showing the mix of ingredients, all resting on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the meatballs?

Yes, baked meatballs freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag or container for up to 3 months. Thaw overnight in the fridge before reheating.

Can I use chicken breast instead of ground chicken?

Ground chicken breast can be used, but it may result in drier meatballs. For juicier meatballs, use ground chicken with some dark meat or add a little extra ricotta or olive oil to the mixture.