Print

Baked Chicken Ricotta Meatballs with Spinach Alfredo Recipe

Print Recipe

★★★★★

4.8 from 348 reviews

These Baked Chicken Ricotta Meatballs with Spinach Alfredo are a flavorful, comforting dish combining tender, moist chicken and ricotta meatballs baked to perfection, paired with a rich and creamy homemade spinach Alfredo sauce. Ideal for family dinners or potlucks, this recipe balances protein and fresh greens in a luscious, cheesy sauce.

Ingredients

Scale

For the Meatballs:

  • 2 pounds ground chicken
  • 1 cup ricotta cheese (whole milk preferred)
  • ½ cup grated Parmesan cheese
  • ¾ cup Italian breadcrumbs
  • 2 large eggs
  • 3 cloves fresh garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Spinach Alfredo:

  • 2 cups heavy cream
  • 6 cups fresh baby spinach
  • ½ cup butter (one whole stick)
  • 4 cloves fresh garlic, minced
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • A tiny pinch of ground nutmeg

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Meatball Ingredients: In a large mixing bowl, combine ground chicken, ricotta cheese, grated Parmesan, Italian breadcrumbs, eggs, minced garlic, Italian seasoning, salt, and black pepper. Use your hands to gently mix until just combined, being careful not to overwork the mixture to keep meatballs tender.
  3. Form Meatballs: Wet your hands slightly to prevent sticking and roll the mixture into golf ball-sized meatballs, about 24 in total. Arrange them spaced evenly on the prepared baking sheet.
  4. Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 20-25 minutes, until cooked through and lightly golden on the outside.
  5. Start Alfredo Sauce: While the meatballs bake, melt the butter in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, but not browned.
  6. Add Cream and Simmer: Pour in the heavy cream and stir occasionally. Allow it to come to a gentle simmer over moderate heat, taking care not to boil vigorously to prevent the sauce from breaking.
  7. Incorporate Cheese and Seasoning: Add the grated Parmesan cheese to the simmering cream, stirring continuously until fully melted and incorporated. Add a small pinch of ground nutmeg, salt, and pepper to enhance the flavor.
  8. Add Spinach: Gradually add fresh baby spinach by the handful to the sauce, stirring until all the spinach is wilted and the sauce thickens to a creamy consistency.
  9. Serve: Plate the baked meatballs and generously spoon the creamy spinach Alfredo sauce over them. Serve immediately with pasta, bread, or enjoy on their own.

Notes

  • If you prefer a lighter sauce, substitute half-and-half for the heavy cream, though the sauce won’t be as rich.
  • For a spinach-free version, omit the spinach—the Alfredo sauce is delicious on its own.
  • Wet your hands before rolling meatballs to prevent sticking and achieve uniform shapes.
  • Do not overmix meatball ingredients to maintain tenderness.
  • Leftovers keep well and often taste better the next day.
  • For crispier meatballs, flip them halfway through baking.

Keywords: chicken meatballs, ricotta meatballs, spinach Alfredo, baked meatballs, creamy Alfredo sauce, Italian chicken recipe, family dinner, easy chicken recipes

Find it online: https://ellaeatsdaily.com/baked-chicken-ricotta-meatballs-with-spinach-alfredo-recipe/