Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce

Why Make This Recipe

Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce is a delightful dish that combines tender meatballs with a rich, creamy sauce. This recipe is perfect for a family dinner or a cozy meal with friends. The combination of chicken and ricotta makes the meatballs juicy and flavorful, while the spinach Alfredo sauce adds a delicious creaminess. It’s a simple, satisfying dish that everyone will love.

How to Make Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce

Ingredients

• 1 lb (450g) ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon Italian seasoning
• Salt and pepper, to taste
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 3 cups fresh spinach (washed and chopped)
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Make the meatballs: In a large bowl, mix ground chicken, ricotta cheese, minced garlic, Italian seasoning, and grated Parmesan cheese until just combined. Season with salt and pepper. Form the mixture into golf-ball-sized meatballs and place them on the prepared baking sheet.
3. Make the spinach Alfredo sauce: In a saucepan, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and fresh spinach, and cook until the spinach is wilted. Stir in Parmesan cheese and cook until the sauce is smooth and creamy. Season with salt and pepper to taste.
4. Bake the meatballs: Place the meatballs in the oven and bake for 20-25 minutes until golden brown and cooked through. Once baked, fold the meatballs into the creamy spinach Alfredo sauce before serving.
5. Serve immediately, and enjoy!

How to Serve Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce

Serve this dish warm, preferably right after it’s made. You can enjoy it on its own or pair it with pasta, garlic bread, or a fresh salad. The meatballs in the creamy sauce make for a delightful meal that will please everyone at the table.

How to Store Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce

If you have leftovers, let the dish cool down and then store it in an airtight container in the refrigerator. It should stay fresh for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Tips to Make Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce

• Make sure to not overmix the meatball ingredients; just combine them until they are mixed.
• Use fresh garlic for the best flavor, but garlic powder can be used in a pinch.
• Feel free to add other vegetables, like mushrooms or bell peppers, to the spinach Alfredo sauce for extra flavor.

Variation

You can substitute the ground chicken with ground turkey or beef if you prefer. Additionally, try adding different herbs, like basil or oregano, to customize the flavor of the meatballs.

FAQs

1. Can I freeze the meatballs?
Yes, you can freeze the meatballs before baking. Place them on a baking sheet to freeze individually, then transfer them to a freezer bag. When ready to use, bake them straight from the freezer, adding a few extra minutes to the cooking time.

2. Can I use frozen spinach?
Yes, you may use frozen spinach. Just be sure to thaw and drain it before adding it to the sauce.

3. What can I serve with this dish?
This dish pairs well with pasta, steamed vegetables, or a simple green salad for a complete meal.

Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce

A delightful dish combining tender chicken ricotta meatballs with a rich, creamy spinach Alfredo sauce. Perfect for family dinners or cozy meals with friends.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine American, Italian

Servings 4 servings

Calories 540 kcal

Ingredients

  

For the Meatballs

• 1 lb ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced Fresh garlic is recommended for the best flavor.
• 1 tablespoon Italian seasoning
• Salt and pepper, to taste

For the Spinach Alfredo Sauce

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 3 cups fresh spinach, washed and chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

 

Preparation

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a large bowl, mix ground chicken, ricotta cheese, minced garlic, Italian seasoning, and grated Parmesan cheese until just combined. Season with salt and pepper.
• Form the mixture into golf-ball-sized meatballs and place them on the prepared baking sheet.

Making the Sauce

• In a saucepan, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
• Stir in heavy cream and fresh spinach, and cook until the spinach is wilted.
• Stir in Parmesan cheese and cook until the sauce is smooth and creamy. Season with salt and pepper to taste.

Baking the Meatballs

• Place the meatballs in the oven and bake for 20-25 minutes until golden brown and cooked through.
• Once baked, fold the meatballs into the creamy spinach Alfredo sauce before serving.

Notes

Serve this dish warm, preferably right after it's made. It can be enjoyed on its own or paired with pasta, garlic bread, or a fresh salad. If you have leftovers, let the dish cool down and then store it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving. Make sure not to overmix the meatball ingredients and feel free to add other vegetables to the sauce for extra flavor.

Keyword Alfredo sauce, chicken meatballs, Comfort Food, Easy Dinner, Family Meal