Description
Juicy, tender, and luxuriously creamy, these Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are weeknight-friendly comfort with a touch of elegance. Fluffy ricotta keeps the meatballs moist, while a garlicky spinach Alfredo coats every bite finished with a shower of Parmesan.
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
For the Spinach Alfredo Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup fresh spinach, finely chopped
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil it.
- In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined do not overwork.
- Portion into 1.5-inch meatballs (about 16–18) and place on the prepared sheet.
- Bake 20–25 minutes, until golden and cooked through (internal temp 165°F/74°C).
- Meanwhile, make the sauce: Melt butter in a saucepan over medium heat. Add garlic and sauté 1–2 minutes until fragrant (do not brown).
- Stir in heavy cream and bring to a gentle simmer. Add spinach and Parmesan; cook, stirring, until spinach wilts and sauce turns smooth and creamy. Season with salt and pepper.
- Transfer baked meatballs to the pan and gently coat in the sauce. Thin with a splash of warm water or milk if needed.
- Serve warm with extra Parmesan and freshly ground black pepper.
Notes
- If the meatball mixture feels too soft, chill it for 15 minutes or mix in 1–2 tablespoons of additional breadcrumbs.
- For a lighter sauce, use half-and-half and let it reduce a bit longer.
- Keep the cream at a gentle simmer to prevent it from breaking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Bake + Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 140 mg
Keywords: baked chicken ricotta meatballs, spinach alfredo sauce, creamy chicken meatballs, weeknight dinner, parmesan meatballs, Italian-style meatballs