Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a delicious and hearty dish that is perfect for any night of the week. These meatballs are moist and flavorful because they are made with ground chicken and ricotta cheese. The addition of spinach and a creamy Alfredo sauce takes them to the next level. Cooking the meatballs in the oven ensures they get a nice golden-brown crust while keeping the inside tender.

This recipe is easy to follow and does not require advanced cooking skills. You can whip it up for a family dinner or impress guests at a gathering. Serve it over your favorite pasta or with roasted vegetables for a wholesome meal.

Baked Chicken Ricotta Meatballs will become a family favorite due to their great taste and healthy ingredients. The creamy sauce and savory meatballs work wonderfully together, making each bite enjoyable. Plus, using chicken instead of beef offers a leaner option without sacrificing flavor. It’s a comforting dish that everyone will love!

How to Make Baked Chicken Ricotta Meatballs

Ingredients You’ll Need

1 lb Ground chicken
1/2 cup Ricotta cheese (whole milk preferred)
1 tsp Italian seasoning
1/2 tsp Garlic powder
2 tbsp Fresh parsley (chopped)
1/4 cup Parmesan cheese (optional, freshly grated)
1/4 cup Breadcrumbs (optional)
3 cups Fresh spinach (baby spinach preferred)
1 cup Heavy cream
3 tbsp Butter (divided)
1 cup Parmesan cheese (freshly grated for sauce)
3 cloves Garlic (minced)
1 pinch Nutmeg
1/2 tsp Black pepper (to taste)

Step-by-Step Directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, combine ground chicken, ricotta cheese, Italian seasoning, garlic powder, fresh parsley, and optional Parmesan cheese. Mix gently using a folding motion until just combined. Do not overmix or the meatballs will become tough.

Roll the mixture into 12-16 evenly-sized meatballs (about 2 tablespoons each) and place them on the prepared baking sheet, spacing them at least an inch apart. Bake for 20-25 minutes or until golden brown and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.

While the meatballs bake, heat 1 tablespoon butter or olive oil in a large pan over medium heat. Add fresh spinach and sauté for 2-3 minutes until wilted, then set aside. In a separate pan, melt the remaining 2 tablespoons butter over medium heat. Add minced garlic and cook for about 1 minute, stirring constantly to prevent burning.

Pour heavy cream into the garlic butter and bring to a gentle simmer, stirring occasionally. Gradually add 1 cup freshly grated Parmesan cheese and continue stirring for 3-5 minutes until the sauce thickens enough to coat the back of a spoon. Add a pinch of nutmeg and black pepper to taste, stirring to combine.

Once the meatballs are ready, gently place them in the pan with the Alfredo sauce. Add the sautéed spinach and stir everything together gently. Let simmer for 2-3 minutes so the meatballs can absorb the sauce. Serve immediately over your choice of pasta, zucchini noodles, or with roasted vegetables. Garnish with fresh parsley and extra Parmesan cheese if desired.

How to Serve Baked Chicken Ricotta Meatballs

Baked Chicken Ricotta Meatballs are versatile and can be served in many ways. You can enjoy them over pasta, zucchini noodles, or even on their own with a side of roasted vegetables. For a complete meal, pair them with a crisp salad and garlic bread. Don’t forget to sprinkle extra Parmesan cheese on top for added flavor!

How to Store Baked Chicken Ricotta Meatballs

To store any leftovers, let the meatballs and sauce cool completely. Place them in an airtight container and keep them in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm them in a pan or microwave.

Tips for the Best Baked Chicken Ricotta Meatballs

• Do not overmix the meatball mixture to keep them tender.
• Use fresh ingredients whenever possible for better flavor.
• If the mixture feels too wet, add a bit of breadcrumbs to help bind the meatballs.
• For extra flavor, consider adding chopped onions or bell peppers to the meatball mix.

Recipe Variations

You can customize these meatballs to suit your taste. Try adding crushed red pepper for a spicy kick or using different herbs like oregano or basil. You can also swap the spinach for kale or any other leafy green you prefer.

Frequently Asked Questions (FAQs)

Can I use ground turkey instead of chicken?
Yes, ground turkey works well in this recipe and is a great alternative if you prefer it.

How long will the meatballs last in the fridge?
Stored in an airtight container, the meatballs will last for up to 3 days.

Can I make the sauce ahead of time?
Yes, you can prepare the sauce in advance. Just reheat gently before adding the meatballs.

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