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baked chicken ricotta meatballs with spinach alfredo sauce
Sofia

baked chicken ricotta meatballs with spinach alfredo sauce

Light, juicy chicken meatballs enriched with creamy ricotta and baked to golden perfection, served over a velvety spinach Alfredo sauce. A comforting, elegant dinner that’s surprisingly simple.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Italian-Inspired
Calories: 540
Ingredients Method Notes

Ingredients
  

  • For the Meatballs:
  • 1 lb ground chicken
  • ½ cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • ⅓ cup breadcrumbs
  • 1 egg
  • 2 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil for brushing
  • For the Spinach Alfredo Sauce:
  • 2 tablespoons butter
  • 2 garlic cloves minced
  • 1 cup heavy cream
  • ¾ cup grated Parmesan cheese
  • 2 cups fresh spinach roughly chopped
  • Salt and pepper to taste
  • Optional: pinch of nutmeg

Method
 

  1. Prepare the Meatballs:
  2. Preheat oven to 400°F (200°C). In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper until just combined. Do not overmix.
  3. Shape and Bake:
  4. Form into 1½-inch meatballs and place on a parchment-lined baking sheet. Brush tops with olive oil. Bake for 20–22 minutes, or until golden and cooked through (internal temp 165°F/74°C).
  5. Make the Spinach Alfredo Sauce:
  6. While the meatballs bake, melt butter in a skillet over medium heat. Sauté garlic for 30 seconds. Pour in cream and bring to a gentle simmer. Stir in Parmesan and cook until smooth. Add chopped spinach and simmer until wilted (about 2–3 minutes). Season with salt, pepper, and nutmeg if using.
  7. Serve:
  8. Spoon the spinach Alfredo sauce onto plates or over pasta. Top with warm chicken ricotta meatballs and garnish with extra Parmesan or parsley if desired.

Notes

  • Make ahead: Meatballs can be formed and refrigerated up to 24 hours in advance.
  • Freezer tip: Freeze baked meatballs without sauce for up to 3 months. Reheat and serve with fresh sauce.
  • Lighter version: Use milk instead of cream, but thicken with a slurry or extra cheese.
  • Serving suggestion: Delicious over fettuccine, zoodles, or roasted veggies.