Description

Soft, juicy, and full of flavor, these baked chicken ricotta meatballs are paired with a rich and creamy spinach Alfredo sauce. This dish is easy to prepare, making it perfect for a cozy family dinner or an elegant meal for guests. Serve it over pasta, mashed potatoes, or alongside roasted vegetables for a delicious and satisfying meal.

Ingredients

For the Meatballs:

1 lb ground chicken

1/2 cup ricotta cheese (full-fat)

1/4 cup grated Parmesan cheese

1/2 cup breadcrumbs (panko or regular)

1 egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

2 tablespoons chopped fresh parsley

1 tablespoon olive oil (for searing, optional)

For the Spinach Alfredo Sauce:

2 tablespoons butter

2 cloves garlic, minced

1 cup heavy cream

1/2 cup whole milk

3/4 cup freshly grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg (optional)

1 1/2 cups fresh spinach, chopped

1/2 teaspoon red pepper flakes (optional)

Optional for Serving:

8 oz spaghetti or fettuccine

Extra Parmesan cheese for garnish

Chopped fresh parsley for garnish

Instructions

Prepare the Meatball Mixture: In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, black pepper, red pepper flakes (if using), and chopped parsley. Mix gently until just combined.
Shape and Bake the Meatballs: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Shape the mixture into evenly sized meatballs (about 1 1/2 inches in diameter) and place them on the baking sheet. Bake for 18-20 minutes, or until fully cooked.
Make the Spinach Alfredo Sauce: While the meatballs bake, heat a large skillet over medium heat. Melt the butter and sauté the garlic for 30 seconds until fragrant. Pour in the heavy cream and milk, stirring to combine. Let it warm for 2 minutes, then slowly whisk in the Parmesan cheese until the sauce thickens.
Add Spinach: Stir in chopped spinach, salt, black pepper, nutmeg (if using), and red pepper flakes. Cook for 2-3 minutes until the spinach is wilted and the sauce is smooth.
Combine and Serve: Once the meatballs are done, gently place them into the sauce and coat them evenly. Let them simmer for 2-3 minutes. Serve over pasta, mashed potatoes, or your preferred side, garnished with extra Parmesan and parsley.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course