Baked Chicken Ricotta Meatballs with Spinach Alfredo
A delightful dish featuring tender chicken meatballs wrapped in ricotta and served in a creamy spinach Alfredo sauce, perfect for weeknight dinners or special occasions.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the meatballs
- 1/2 cup Italian-style breadcrumbs For the perfect binding and texture.
- 1 lb ground chicken Lean and tender, providing a healthy protein base.
- 2 cloves garlic, minced Adds aromatic depth and richness.
- 1/2 cup grated Parmesan cheese Nutty and savory, enhancing the flavor.
- 1 tsp onion powder For a hint of sweetness and warmth.
- 1/2 cup ricotta cheese Creamy goodness that elevates the meatballs.
- Salt and black pepper, to taste Essential seasonings for balance.
- 1 tsp Italian seasoning Introduces a medley of herbal flavors.
- Olive oil spray or drizzle For a light baking coating.
For the Alfredo sauce
- 1 cup grated Parmesan cheese An indulgent, creamy addition.
- 2 cups fresh baby spinach, chopped Nutrient-packed and vibrant.
- 2 tbsp all-purpose flour To thicken the sauce beautifully.
- 1 cup heavy cream Luxuriously smooth for the sauce.
- Optional: pinch of ground nutmeg For warmth and enhanced flavor.
- 2 tbsp butter Richness for the base of the sauce.
- 2 cups whole milk Adds creaminess to the sauce.
- 2 cloves garlic, minced (for sauce) A must for aromatic flavor.
- Fresh parsley or basil, chopped (for serving) Brightens the dish.
- Cooked pasta (penne, fettuccine, or linguine) (optional) For a complete meal.
- Extra Parmesan for topping (optional) Who can resist more cheese?
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper and lightly coating it with olive oil.
- In a large mixing bowl, combine the ground chicken, ricotta, Parmesan cheese, breadcrumbs, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Gently blend the ingredients together until just combined. Avoid overmixing.
- Use your hands to form the mixture into 1.5-inch meatballs. Place them on the prepared baking sheet, leaving space between each one.
Baking
- Place the baking sheet in the oven and bake for about 18-20 minutes, or until the meatballs are cooked through and golden brown. They should reach an internal temperature of 165°F (75°C).
Alfredo Sauce Preparation
- While the meatballs are baking, melt butter in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute.
- Stir in the flour and cook for an additional minute, whisking constantly to prevent lumps. Gradually add the whole milk and heavy cream, whisking until smooth. Simmer for about 3-5 minutes, allowing the sauce to thicken.
- Stir in the grated Parmesan cheese, seasoning with salt, pepper, and nutmeg if desired. Add the chopped spinach and cook just until it wilts.
Combine and Serve
- Once the meatballs are done baking, add them directly into the sauce and let them simmer for 2-3 minutes.
- Serve the meatballs over your choice of cooked pasta or with crusty bread. Top with fresh herbs and additional Parmesan cheese.
Notes
To elevate your meatball game, avoid overmixing, use a cookie scoop for uniform sizes, and consider making it ahead of time. For a heartier texture, blend in some finely mashed beans or lentils. A pinch of nutmeg enhances the sauce's creaminess.