Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Why You’ll Love This Recipe

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a light yet indulgent dish that combines tender chicken meatballs with creamy, flavorful spinach Alfredo sauce. The meatballs are made with lean ground chicken and ricotta, giving them a rich, moist texture, while the spinach Alfredo sauce adds a deliciously creamy and savory finish. Perfect for a comforting weeknight dinner or a special occasion, this dish is sure to please everyone at the table.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

• 1 lb ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for greasing)

For the Spinach Alfredo Sauce:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil (for sautéing spinach)

directions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil or line it with parchment paper.
2. Make the Meatballs:
   In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, egg, garlic powder, oregano, salt, and pepper. Mix well until fully combined.
   Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 20-25 minutes, or until the meatballs are cooked through and lightly golden on the outside.
3. Prepare the Spinach Alfredo Sauce:
   While the meatballs are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
   Add the heavy cream and whole milk, stirring to combine. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
   Stir in the Parmesan cheese, salt, and pepper, and continue to simmer for an additional 2-3 minutes, until the sauce is creamy and smooth.
4. Sauté the Spinach:
   Add the chopped spinach to the sauce, stirring until the spinach wilts and incorporates into the sauce. Allow the sauce to simmer for another 2 minutes, then remove from heat.
5. Combine the Meatballs and Sauce:
   Once the meatballs are baked, transfer them to the skillet with the spinach Alfredo sauce. Gently stir to coat the meatballs in the sauce, making sure they’re fully covered.
6. Serve:
   Serve the Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce over pasta, rice, or enjoy them on their own with a side of garlic bread or a salad.

Servings and timing

This recipe serves about 4 people.

• Preparation time: 15 minutes
• Baking time: 20-25 minutes
• Sauce preparation time: 10 minutes
• Total time: 35-40 minutes

Variations

• Add other vegetables, such as mushrooms or bell peppers, to the spinach Alfredo sauce for more flavor and texture.
• For a lighter version, use half-and-half instead of heavy cream.
• If you prefer a spicy kick, add a pinch of red pepper flakes to the sauce.
• You can substitute ground turkey for the chicken to change up the flavor while keeping it lean.
• For a dairy-free version, use coconut cream and nutritional yeast in place of the heavy cream and Parmesan.

storage/reheating

• Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply warm the meatballs and sauce in a skillet over low heat, adding a splash of milk or water to loosen the sauce if necessary.
• This dish can also be frozen for up to 2 months. To freeze, store the meatballs and sauce separately in freezer-safe containers.

FAQs

Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs ahead of time and store them in the refrigerator for up to 24 hours before baking. You can also freeze them raw for up to 3 months and bake them when ready to use.

Can I use frozen spinach for the sauce?
Yes, frozen spinach works well! Just make sure to thaw and squeeze out any excess moisture before adding it to the sauce.

Can I substitute ricotta cheese?
If you don’t have ricotta, you can substitute it with cottage cheese or mascarpone cheese for a slightly different texture and flavor.

What should I serve with this dish?
This dish pairs well with pasta (such as spaghetti or fettuccine), roasted vegetables, garlic bread, or a fresh green salad.

Conclusion

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a comforting, flavorful dish that’s perfect for any occasion. The combination of tender chicken meatballs, rich ricotta, and creamy spinach Alfredo sauce creates a meal that’s both indulgent and satisfying. Easy to make and full of flavor, this dish will quickly become a favorite in your recipe collection!

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