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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!

Ingredients

Scale

For the Meatballs:

  • 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

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

  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!

Notes

  • Storage: Store any leftover meatballs and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

  • Variations: You can substitute spinach with kale for a different flavor, or add sun-dried tomatoes to the sauce for extra depth.

  • Cheese Options: For a different twist, try swapping Parmesan with mozzarella or feta cheese.

  • Make-Ahead: Prepare the meatballs in advance, bake them, and store them in the fridge. Make the spinach Alfredo sauce on the day of serving.

 

  • Resting Meatballs: After baking, let the meatballs rest for a few minutes before adding them to the sauce. This helps keep them juicy.

Nutrition

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.

Find it online: https://masonrecipes.com/easy-baked-chicken-ricotta-meatballs-with-spinach-alfredo-sauce/