Description
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are tender, juicy, and baked to perfection, then coated in a creamy spinach-infused Alfredo sauce. A comforting Italian-inspired dinner the whole family will love.
Ingredients
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup fresh spinach, finely chopped
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper.
- Form into 1½-inch meatballs and place on prepared baking sheet.
- Bake for 20–25 minutes until golden and cooked through.
- Meanwhile, melt butter in a saucepan over medium heat. Add garlic and sauté 1–2 minutes.
- Add heavy cream and bring to a gentle simmer. Stir in spinach and Parmesan until creamy. Season to taste.
- Toss baked meatballs in the sauce until evenly coated.
- Serve hot with extra Parmesan if desired.
Notes
- For a lighter sauce, substitute half-and-half for heavy cream.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian