Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are delicious and creamy meatballs made with ground chicken and ricotta cheese, served in a rich spinach Alfredo sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking and Sautéing
Cuisine:Italian
Diet:Low Carb
Ingredients
Scale
1 pound ground chicken
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh spinach, chopped
1 cup heavy cream
1/2 cup shredded mozzarella cheese
1 tablespoon olive oil
Instructions
Preheat your oven to 400°F.
In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined.
Form the mixture into meatballs, about 1.5 inches in diameter, and place them on a greased baking sheet. Bake for 20-25 minutes, or until cooked through and golden brown.
While the meatballs are baking, heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes.
Pour in the heavy cream and bring to a simmer. Stir in the mozzarella cheese until melted and smooth.
Once the meatballs are done, add them to the skillet with the spinach Alfredo sauce. Gently toss to coat the meatballs in the sauce.
Serve warm, garnished with additional Parmesan cheese if desired.
Notes
For added flavor, consider mixing in some chopped fresh herbs like basil or parsley into the meatball mixture.
You can also substitute ground turkey for the chicken for a leaner option.
For a lighter sauce, use half-and-half instead of heavy cream.