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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Tender baked chicken ricotta meatballs served in a rich and creamy spinach Alfredo sauce for the ultimate comforting dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Ricotta Meatballs
  • 1 lb ground chicken
  • 0.5 cup ricotta cheese
  • 0.5 cup breadcrumbs
  • 0.25 cup Parmesan cheese grated
  • 1 egg large
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp parsley chopped
Spinach Alfredo Sauce
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 1.5 cups heavy cream
  • 0.75 cup Parmesan cheese grated
  • 2 cups fresh spinach chopped
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Mixing bowls
  • Baking sheet
  • Large skillet
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl mix ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and parsley.
  3. Form mixture into meatballs about 1½ inches in diameter and place on the baking sheet.
  4. Bake meatballs for 18–20 minutes until cooked through and lightly golden.
  5. In a skillet melt butter over medium heat and cook garlic until fragrant.
  6. Pour in heavy cream and simmer for several minutes.
  7. Whisk in Parmesan cheese until smooth and creamy.
  8. Add chopped spinach and cook until wilted.
  9. Add baked meatballs to the sauce and toss gently to coat.

Notes

Serve over pasta, rice, or with crusty bread.