Baked Chicken Ricotta Meatballs Recipe with Spinach Alfredo Sauce

If you’re looking for a comforting yet elegant dish, look no further than Baked Chicken Ricotta Meatballs paired with a rich and creamy Spinach Alfredo Sauce.

This recipe brings together the lightness of chicken, the creaminess of ricotta, and the luxurious texture of Alfredo sauce—all elevated by the earthy flavor of spinach. It’s the perfect dinner for a cozy night in or when you want to impress guests with minimal effort.

Tools You’ll Need

To make this delicious dish, make sure you have the following tools ready:

• A large baking sheet
• Mixing bowls
• A whisk
• A large skillet or saucepan for the sauce
• A spatula

Preparing the Chicken Ricotta Meatballs

1. Mix the Ingredients: In a large mixing bowl, combine the ground chicken, ricotta cheese, egg, breadcrumbs, garlic, Parmesan, Italian seasoning, salt, pepper, and parsley.
2. Form the Meatballs: Use your hands or a cookie scoop to form the mixture into meatballs about the size of a golf ball.
3. Place on Baking Sheet: Lay the meatballs evenly on a greased baking sheet.

Pro Tip: For extra moisture, drizzle a little olive oil over the top of the meatballs before baking.

Baking the Meatballs

1. Preheat your oven to 400°F (200°C).
2. Bake the meatballs for 20-25 minutes or until they are golden brown on the outside and cooked through on the inside (internal temperature should reach 165°F or 74°C).
3. Once done, remove them from the oven and set them aside.

Tip: Avoid overbaking as it can dry out the meatballs. Keeping an eye on them toward the end of the baking time ensures they stay moist and juicy.

Making the Spinach Alfredo Sauce

1. Sauté the Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Add the Cream: Slowly pour in the heavy cream, whisking continuously. Let the cream simmer for 2-3 minutes to thicken slightly.
3. Stir in Parmesan: Gradually add the grated Parmesan cheese, whisking to combine. Continue to cook until the sauce thickens and becomes creamy.
4. Add Spinach: Stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach wilts into the sauce.
5. Season and Finish: Add salt, pepper, and a pinch of nutmeg (if using) to enhance the flavor.

Combining the Meatballs and Sauce

Once the meatballs are baked and the Spinach Alfredo Sauce is ready, gently toss the meatballs in the sauce until they are fully coated. Allow them to simmer together for a couple of minutes to absorb the rich flavors of the sauce.

Serving Suggestions

There are plenty of ways to serve your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce:

• With Pasta: Serve over fettuccine or spaghetti for a hearty meal.
• With Zoodles: For a lighter, low-carb option, try zucchini noodles.
• With Garlic Bread: Mop up all the creamy sauce with a slice of warm garlic bread.

Variations of the Recipe

• Gluten-Free Option: Swap out the breadcrumbs for gluten-free crumbs, and make sure your Parmesan is gluten-free.
• Dairy-Free Option: Use almond ricotta and a dairy-free Alfredo sauce made with cashew cream for a lighter, dairy-free version.

Storing and Reheating

Leftovers? No problem! Store the meatballs and sauce in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or milk to the Alfredo sauce to keep it creamy.

Freezing Tip: You can freeze the baked meatballs separately for up to 3 months. When ready to use, thaw them and then toss in freshly made Alfredo sauce.

Nutritional Benefits

• Chicken: A great source of lean protein.
• Ricotta Cheese: Provides calcium and protein without being overly rich.
• Spinach: Packed with iron, vitamins, and antioxidants, making this sauce not only delicious but nutritious.

Perfect Pairings

Looking to complete your meal? Pair this dish with:

• Pasta: Fettuccine or penne work beautifully with Alfredo sauce.
• Salad: A fresh green salad with a light vinaigrette helps balance the richness of the dish.
• Roasted Vegetables: Serve alongside roasted broccoli or Brussels sprouts for added fiber and nutrients.

Common Mistakes to Avoid

• Overmixing the Meatball Mixture: Overworking the mixture can make the meatballs tough. Gently mix until just combined.
• Rushing the Alfredo Sauce: Don’t rush the sauce—take the time to simmer it gently to allow the flavors to develop.

Conclusion

This Baked Chicken Ricotta Meatballs Recipe with Spinach Alfredo Sauce is a beautiful balance of flavors—light and fluffy meatballs in a rich, creamy spinach sauce. It’s a versatile dish that can be dressed up for a dinner party or enjoyed as a comforting weeknight meal. Give it a try, and you’ll be amazed by how quickly it becomes a family favorite!

Yield: 4

Baked Chicken Ricotta Meatballs Recipe with Spinach Alfredo Sauce

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If you're looking for a comforting yet elegant dish, look no further than Baked Chicken Ricotta Meatballs paired with a rich and creamy Spinach Alfredo Sauce. This recipe brings together the lightness of chicken, the creaminess of ricotta, and the luxurious texture of Alfredo sauce—all elevated by the earthy flavor of spinach. It’s the perfect dinner for a cozy night in or when you want to impress guests with minimal effort.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• For the Chicken Ricotta Meatballs:
• 1 lb (450 g) ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (plain or Italian-style)
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp onion powder
• Salt and black pepper to taste
• Olive oil spray (for baking)
• For the Spinach Alfredo Sauce:
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach, chopped
• 1/4 tsp ground nutmeg (optional)
• Salt and black pepper to taste

Instructions

1. Prepare the Chicken Ricotta Meatballs:
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
   In a large mixing bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, chopped parsley, oregano, onion powder, salt, and black pepper.
   Mix until everything is well combined, but don’t overmix to keep the meatballs tender.
   Using your hands or a small scoop, form the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
   Lightly spray the meatballs with olive oil spray.
   Bake for 18-20 minutes, or until the meatballs are golden brown and cooked through (internal temperature should reach 165°F/74°C).
   
2. Prepare the Spinach Alfredo Sauce:
   While the meatballs are baking, melt the butter in a medium-sized saucepan over medium heat.
   Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
   Stir in the heavy cream and bring it to a gentle simmer.
   Add the Parmesan cheese and whisk until the cheese melts and the sauce becomes smooth and creamy.
   Stir in the chopped spinach and let it wilt, cooking for another 2-3 minutes until the sauce thickens slightly.
   Season with salt, black pepper, and a pinch of nutmeg (optional) for extra depth of flavor.
   
3. Serve:
   Once the meatballs are baked, transfer them to a serving platter or individual plates.
   Pour the warm spinach Alfredo sauce over the meatballs or serve on the side for dipping.
   Garnish with extra Parmesan cheese and fresh parsley if desired.
   
4. Enjoy:
   Serve the baked chicken ricotta meatballs with spinach Alfredo sauce alongside pasta, crusty bread, or a fresh green salad.

Notes

These meatballs can be made ahead and reheated. Simply store them in an airtight container and reheat in the oven before serving.

You can swap out spinach for kale or other leafy greens if you prefer.

For a lighter sauce, substitute half of the heavy cream with milk or a milk alternative like unsweetened almond milk.