Description
This recipe features tender baked chicken ricotta meatballs served in a creamy spinach Alfredo sauce. Combining ground chicken with ricotta and Parmesan cheese creates moist, flavorful meatballs that bake to perfection. The accompanying spinach Alfredo sauce is rich and velvety, enhanced with fresh garlic, butter, and a touch of nutmeg. Garnished with fresh herbs, this comforting dish is perfect served over pasta, rice, or alongside crusty bread for a hearty meal.
Ingredients
Scale
For the Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Spinach Alfredo Sauce
- 1 tbsp butter
- 2 garlic cloves, minced
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg (optional)
- Salt and pepper to taste
- Chopped parsley or basil, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix Meatball Ingredients: In a large bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined to keep the meatballs tender; avoid overmixing.
- Form Meatballs: Shape the mixture into 1.5-inch meatballs and evenly space them on the prepared baking sheet.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake for 18–20 minutes, or until the meatballs are cooked through and lightly golden on the outside.
- Prepare the Sauce Base: While the meatballs bake, melt the butter in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Cook Spinach: Add the chopped fresh spinach to the skillet and cook for 2–3 minutes until it wilts down, stirring occasionally.
- Add Cream and Cheese: Pour in the heavy cream and bring the mixture to a simmer. Stir in the grated Parmesan cheese and optional nutmeg. Season with salt and pepper to taste. Allow the sauce to simmer gently for 2–3 minutes until it slightly thickens.
- Toss Meatballs with Sauce: Add the baked meatballs to the skillet with the spinach Alfredo sauce. Gently toss or spoon the sauce over the meatballs, coating them evenly.
- Garnish and Serve: Garnish the finished dish with chopped parsley or basil if desired. Serve hot over your choice of pasta, rice, or with crusty bread for a complete meal.
Notes
- For gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs.
- Ensure not to overmix the meatball ingredients to keep them tender and juicy.
- You can replace heavy cream with half-and-half for a lighter sauce, but the sauce will be less rich.
- Nutmeg is optional but adds a nice warm depth to the Alfredo sauce.
- Meatballs can be made ahead of time and refrigerated or frozen before baking.
- This dish pairs well with pasta varieties such as fettuccine or linguine, or can be served over rice or with garlic bread.
