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.
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.