Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce offer a deliciously creamy and savory meal featuring tender ground chicken meatballs enriched with ricotta and Parmesan cheeses, baked to perfection and served with a luscious homemade spinach Alfredo sauce. Perfect for a comforting yet elegant dinner, this recipe combines Italian flavors with a healthy twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and stovetop sauce preparation
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Spinach Alfredo Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Pinch of nutmeg
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Meatball Ingredients: In a large bowl, combine the ground chicken, ricotta cheese, 1/2 cup grated Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Roll the mixture into golf ball-sized meatballs and place them evenly spaced onto the prepared baking sheet. Drizzle the meatballs with olive oil for moisture and a golden finish.
- Bake Meatballs: Place the baking sheet in the oven and bake the meatballs for 20-25 minutes until they are golden brown and cooked through internally.
- Start Alfredo Sauce: While the meatballs bake, melt butter in a large pan over medium heat to prepare the sauce base.
- Create Roux: Add flour to the melted butter and whisk continuously for about one minute until the mixture forms a smooth roux.
- Add Dairy: Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps. Cook the sauce until it begins to thicken.
- Incorporate Cheese and Seasoning: Stir in the grated Parmesan cheese, pinch of nutmeg, salt, and pepper. Continue cooking until the cheese melts completely and the sauce is smooth and creamy.
- Add Spinach: Mix the chopped spinach into the Alfredo sauce and cook for an additional 2-3 minutes until the spinach wilts and combines with the sauce.
- Serve: Plate the baked chicken ricotta meatballs and generously top with the creamy spinach Alfredo sauce. Serve hot and enjoy!
Notes
- For a gluten-free version, substitute breadcrumbs and flour with gluten-free alternatives.
- Puree the spinach in the Alfredo sauce for a smoother texture and to make it less noticeable for picky eaters.
- Add lemon zest to the meatball mixture for a fresh citrus zing.
- Sprinkle red pepper flakes into the sauce to add a spicy kick.
- Top meatballs with shredded mozzarella cheese before baking for an extra cheesy, gooey finish.
Nutrition
- Serving Size: 1 serving (approximately 4 meatballs with sauce)
- Calories: 390 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg
Keywords: chicken meatballs, ricotta meatballs, baked meatballs, spinach Alfredo sauce, creamy chicken recipe, Italian chicken dish, healthy meatballs
