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Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce

A delightful dish featuring tender ground chicken meatballs paired with a creamy spinach Alfredo sauce, perfect for a comforting family meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground chicken Lean protein base
  • 1 cup Ricotta cheese Adds creaminess
  • 2 cloves Garlic, minced For flavor
  • 1 large Egg, beaten Acts as a binder
  • 1/2 cup Parmesan cheese, grated For richness
  • 1 tsp Salt To taste
  • 1 tsp Pepper To taste
For the Spinach Alfredo Sauce
  • 1 cup Heavy cream Main component of sauce
  • 2 cups Fresh spinach Adds nutrition and flavor
  • 2 cloves Garlic, minced For flavor enhancement
  • 1/2 cup Butter For sautéing
For Serving
  • 8 oz Pasta of your choice To serve with meatballs and sauce

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, ricotta, minced garlic, beaten egg, parmesan, salt, and pepper. Mix gently until just combined.
  3. Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet, spaced for even cooking.
Cooking
  1. Bake the meatballs for about 25 minutes or until golden brown and cooked through.
  2. In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Stir in heavy cream and allow to thicken slightly, then add fresh spinach and additional parmesan until the spinach wilts.
  4. Serve the baked meatballs over cooked pasta, drizzling the spinach Alfredo sauce on top.
  5. Garnish with extra parmesan if desired.

Notes

To elevate the dish, consider adding Italian herbs to the meat mixture or mixing vegetables like zucchini or bell peppers into the meatballs. For a lighter option, substitute heavy cream with half-and-half or evaporated milk.