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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
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Indulge in the comforting flavors of Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce, a dish that promises warmth and satisfaction in every bite. These tender, juicy chicken meatballs are enriched with creamy ricotta and complemented by a luscious spinach Alfredo sauce. Perfect for busy weeknights or family gatherings, this recipe is both easy to prepare and irresistibly delicious.

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, minced garlic, Italian seasoning, parsley, egg, salt, and pepper. Mix gently until combined.
  3. Shape the mixture into 12-16 meatballs and place on the prepared baking sheet.
  4. Bake for 20-25 minutes or until golden brown and internal temperature reaches 165°F (74°C).
  5. While the meatballs bake, melt butter in a skillet over medium heat. Sauté fresh spinach until wilted and set aside.
  6. In the same skillet, sauté garlic in butter until fragrant. Add heavy cream and bring to a simmer; stir in Parmesan and nutmeg until thickened.
  7. Gently add baked meatballs to the sauce and let simmer for a couple of minutes before serving.

Nutrition

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