Description
These irresistibly creamy baked chicken ricotta meatballs with spinach combine lean ground chicken, creamy ricotta and Parmesan cheeses, and fresh spinach in a rich Alfredo sauce. Baked to golden perfection and smothered in a luscious homemade sauce, this dish makes a comforting yet healthy meal perfect for weeknights or special dinners.
Ingredients
Scale
Meatballs
- 0.5 cup ricotta cheese (fresh, room temperature)
- 0.25 cup grated Parmesan cheese (for flavor)
- 1 large egg
- 1 tsp Italian seasoning (to taste)
- 0.25 cup breadcrumbs (preferably whole wheat)
- 1 lb ground chicken (lean)
Sauce & Spinach
- 1 tbsp olive oil (for sautéing)
- 2 cups fresh spinach (chopped)
- 1 cup heavy cream (for the Alfredo sauce)
- 0.5 cup grated Parmesan cheese (for sauce)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and let it warm up while you prepare the meatballs.
- Mix Ingredients: In a bowl, gently mix ricotta cheese, grated Parmesan, egg, Italian seasoning, breadcrumbs, and ground chicken until just combined.
- Shape Meatballs: Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper to prevent sticking.
- Bake Meatballs: Bake for 25 minutes or until the meatballs are golden brown on the outside and cooked through internally.
- Sauté Spinach: While the meatballs bake, heat olive oil in a saucepan over medium heat. Add the chopped spinach and cook until wilted, about 3 to 4 minutes.
- Make Alfredo Sauce: Pour in the heavy cream and add the remaining grated Parmesan cheese to the spinach. Cook and stir gently until the sauce thickens slightly, about 5 to 7 minutes.
- Serve: Once the meatballs are done baking, plate them and spoon the warm spinach Alfredo sauce over the top before serving.
Notes
- Use whole wheat breadcrumbs for extra fiber and nutrition.
- Room temperature ricotta blends more easily with the meat.
- Make sure meatballs are evenly sized for uniform cooking.
- You can substitute ground turkey for chicken if preferred.
- Leftover sauce can be refrigerated and used within 3 days.
