Easy Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce is a dish that dances on your palate like a graceful ballerina at a grand performance. Just imagine sinking your fork into tender meatballs oozing with creamy ricotta cheese, nestled in a luscious spinach Alfredo sauce that smells like heaven itself. Now that’s a flavor combination you won’t soon forget!

This delightful meal is perfect for cozy family dinners or impressing friends at gatherings. I still remember the first time I made this dish; I was trying to impress my partner, and let’s just say it worked better than any bouquet of flowers ever could—talk about culinary romance!

I will never forget the look of sheer delight on my friends’ faces as they devoured these meatballs. Everyone was asking for seconds—and I may have had to make a secret stash for myself.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ground Chicken: Choose lean ground chicken to keep the meatballs light yet satisfying without compromising flavor.
• Ricotta Cheese: Creamy and rich, this cheese adds moisture and richness to the meatballs.
• Fresh Spinach: Use fresh spinach for a vibrant color and texture contrast in the sauce.
• Parmesan Cheese: Grated Parmesan not only enhances flavor but also gives the meatballs an appealing crust when baked.
• Garlic: Fresh garlic infuses the dish with aromatic goodness; it’s a must-have ingredient!
• Italian Seasoning: This blend brings warmth and depth to your meatball mixture.
• Pasta (Optional): Serve over pasta if you want an extra filling meal; any shape works well!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Set your oven to 400°F (200°C). This temperature ensures that your meatballs bake evenly while maintaining their juicy interior.

Prepare the Meatball Mixture: In a large bowl, combine ground chicken, ricotta cheese, minced garlic, Italian seasoning, and grated Parmesan. Mix until just combined; avoid overmixing for tender meatballs.

Shape the Meatballs: With damp hands (to prevent sticking), form the mixture into golf-ball-sized meatballs. Place them on a lined baking sheet while you prepare the sauce.

Make the Spinach Alfredo Sauce: In a medium saucepan over medium heat, melt butter and add minced garlic until fragrant. Stir in heavy cream and bring it to simmer before adding fresh spinach until wilted.

Add Cheese to Sauce: Reduce heat and mix in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Bake and Combine: Place the shaped meatballs into the oven for 20-25 minutes until golden brown. Once done, gently fold them into your creamy spinach Alfredo sauce.

Serve these delightful Baked Chicken Ricotta Meatballs alongside a bed of pasta or simply on their own! Whichever way you choose to enjoy them, your tastebuds will thank you

These savory bites paired with silky-smooth sauce are bound to become a household favorite—perfect for both casual nights in or fancy dinners out!

Perfecting the Cooking Process

To achieve the best results, bake the chicken ricotta meatballs first while simmering the spinach Alfredo sauce. This way, everything comes together beautifully without any last-minute scrambling.

Add Your Touch

Feel free to swap out spinach for kale or add some sun-dried tomatoes for a flavor boost. You could even use different cheeses like feta or mozzarella to create your own twist on this classic dish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if the sauce thickens too much.

Sometimes I think about that one dinner party where my friends devoured every last bite of these meatballs, asking for seconds like they were at an all-you-can-eat buffet. Their happy faces made all my efforts feel so worth it!

FAQ

Can I use ground turkey instead of chicken?

Yes, ground turkey will work well and still produce delicious meatballs.

How do I prevent dry meatballs?

Mix in ricotta cheese and don’t overcook them to keep them moist.

Can I freeze leftovers?

Absolutely! Freeze in portions for easy meals later on, just thaw before reheating.

Print

Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce

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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a comforting, flavorful dish that combines tender chicken meatballs and creamy spinach sauce. Perfect for family dinners or special occasions!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: Italian

Ingredients

• Ground chicken
• Ricotta cheese
• Fresh spinach
• Parmesan cheese
• Garlic
• Italian seasoning

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix ground chicken, ricotta cheese, minced garlic, Italian seasoning, and grated Parmesan until just combined.
3. Form the mixture into golf-ball-sized meatballs and place them on a lined baking sheet.
4. For the Spinach Alfredo Sauce, melt butter in a saucepan, sauté minced garlic, then add heavy cream and fresh spinach until wilted.
5. Stir in Parmesan cheese until smooth; season with salt and pepper.
6. Bake meatballs for 20-25 minutes until golden brown; fold them into the creamy sauce before serving.

Nutrition

• Serving Size: 3 meatballs (150g)
• Calories: 360
• Sugar: 2g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 80mg

Keywords: Substitute spinach with kale or add sun-dried tomatoes for added flavor. Use different cheeses like feta or mozzarella for a unique twist. Rest meatballs post-baking to ensure juiciness.