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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

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★★★★★

4.4 from 88 reviews

These Baked Chicken Ricotta Meatballs are a delicious and healthier twist on classic meatballs. Made with lean ground chicken, creamy ricotta, and Parmesan cheeses, these meatballs are baked to perfection and served in a rich spinach Alfredo sauce. This comforting dish is perfect for a family dinner and pairs wonderfully with pasta, zucchini noodles, or crusty bread.

Ingredients

Scale

Meatballs

  • 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

Spinach Alfredo Sauce

  • 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

  1. Prepare the Meatballs: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
  2. Mix Ingredients: In a large bowl, combine ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, egg, salt, and black pepper. Mix gently with your hands or a spoon until just combined to avoid tough meatballs.
  3. Shape Meatballs: Form the mixture into 12-16 equal-sized meatballs and place them evenly spaced on the prepared baking sheet.
  4. Bake Meatballs: Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F (74°C) ensuring they are fully cooked.
  5. Sauté Spinach: While the meatballs bake, melt butter in a skillet over medium heat. Add fresh spinach and sauté until wilted, then remove spinach and set aside.
  6. Prepare Alfredo Sauce: In the same skillet, melt an additional amount of butter and sauté minced garlic for about 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer, stirring often.
  7. Thicken Sauce: Stir in grated Parmesan cheese, a pinch of nutmeg, salt, and black pepper. Continue cooking the sauce for 3-5 minutes until it thickens to a creamy consistency.
  8. Combine Spinach & Sauce: Return the sautéed spinach to the Alfredo sauce, stirring to evenly combine.
  9. Coat Meatballs: Gently add the baked meatballs into the skillet with the spinach Alfredo sauce. Allow them to simmer together for a couple of minutes, ensuring the meatballs are well-coated and heated through.
  10. Serve: Plate the meatballs with sauce hot over cooked pasta, zucchini noodles, or enjoy them on their own alongside crusty bread for a complete meal.

Notes

  • You can substitute gluten-free breadcrumbs to make this dish gluten-free.
  • To lighten the dish, substitute heavy cream with half-and-half or whole milk, keeping in mind the sauce will be less rich.
  • These meatballs freeze well—freeze cooked meatballs separately and reheat in the sauce when ready to serve.
  • Use fresh parsley for best flavor, but dried Italian herbs can be used if fresh is unavailable.
  • Ensure the meatballs reach an internal temperature of 165°F (74°C) for safe consumption of chicken.

Keywords: baked chicken meatballs, ricotta meatballs, spinach Alfredo, healthy Italian dinner, baked meatballs recipe

Find it online: https://todayfoodrecipe.com/baked-chicken-ricotta-meatballs-with-spinach-alfredo-sauce-recipe/