Description

These Baked Chicken Ricotta Meatballs are tender and flavorful, made with lean chicken and creamy ricotta cheese. They’re baked to perfection and served with a rich, homemade spinach Alfredo sauce. A comforting, hearty dish that’s perfect for family dinners or when you want a delicious Italian-inspired meal!

Ingredients

For the Meatballs:

1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs (preferably Italian-style)
1 large egg
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
1 teaspoon dried oregano
Salt and pepper, to taste
Olive oil (for greasing the baking sheet)

For the Spinach Alfredo Sauce:

2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1 cup spinach, chopped (fresh or frozen, thawed and drained)
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg (optional)
Salt and pepper, to taste

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Instructions

Prepare the Meatballs:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper.
- Mix everything together until well combined, but don’t overwork the mixture.
- Use your hands to shape the mixture into meatballs, about 1 1/2 inches in diameter, and place them on the prepared baking sheet.
- Bake for 20–25 minutes, or until the meatballs are golden brown and cooked through. (Check the internal temperature with a meat thermometer to ensure it reaches 165°F or 74°C.)
Make the Spinach Alfredo Sauce:
- While the meatballs are baking, heat the butter in a large skillet over medium heat.
- Add the minced garlic and sauté for 1–2 minutes, until fragrant.
- Pour in the heavy cream and bring to a simmer. Let it cook for 2–3 minutes, stirring occasionally, until it begins to thicken slightly.
- Stir in the chopped spinach, Parmesan cheese, nutmeg (if using), and season with salt and pepper to taste.
- Continue cooking for an additional 2–3 minutes, until the sauce is creamy and the spinach has wilted.
- Once the meatballs are done, add them to the skillet with the sauce and toss to coat the meatballs in the spinach Alfredo sauce.
Serve:
- Serve the meatballs and sauce over pasta, rice, or on their own, garnished with extra Parmesan cheese and fresh parsley if desired.

Notes

If you prefer a thicker sauce, you can let it simmer for a few extra minutes or add a bit more Parmesan cheese.
For a lighter version, substitute half of the heavy cream with milk or use a reduced-fat version of ricotta and cream.
You can use frozen spinach if fresh spinach is unavailable; just be sure to drain the excess moisture.