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Baked Chicken Ricotta Meatballs smothered in a creamy Spinach Alfredo Sauce

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Deliciously tender baked chicken ricotta meatballs are smothered in a rich and creamy spinach Alfredo sauce, making for a comforting and flavorful meal perfect for any dinner.

Ingredients

Scale
  • 1 lb ground chicken
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 3 cups fresh spinach, chopped
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese (for sauce)
  • 2 cloves garlic, minced (for sauce)
  • 1/4 tsp nutmeg

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine ground chicken, ricotta cheese, Parmesan cheese, panko breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper.
  3. Mix well until all ingredients are evenly incorporated.
  4. Form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
  5. Bake the meatballs for 18-20 minutes or until cooked through and golden brown.
  6. While meatballs bake, heat olive oil in a large skillet over medium heat and sauté garlic until fragrant, about 1 minute.
  7. Add chopped spinach and cook until wilted, about 2-3 minutes.
  8. Pour in heavy cream and bring to a gentle simmer.
  9. Stir in Parmesan cheese and nutmeg, cooking until sauce thickens, about 5-7 minutes.
  10. Season sauce with salt and pepper to taste.
  11. Add baked meatballs to the skillet and gently coat them in the spinach Alfredo sauce.
  12. Serve warm, garnished with extra Parmesan if desired.

Notes

For a low-carb option, serve the meatballs and sauce over zucchini noodles or cauliflower rice.

Find it online: https://allfoodsrecipe.com/baked-chicken-ricotta-meatballs-smothered-in-a-creamy-spinach-alfredo-sauce/