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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Tender chicken meatballs made with ricotta cheese, baked to perfection, and served with a creamy spinach Alfredo sauce. A healthy, family-friendly comfort food.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground chicken
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan
  • 1/2 cup breadcrumbs
  • 1 egg large
  • 2 cloves garlic minced
  • 1 tsp dried Italian herbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Spinach Alfredo Sauce
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 2 cups fresh spinach chopped
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan
  • salt and pepper to taste
  • pinch of nutmeg optional

Equipment

  • Baking sheet
  • Mixing bowl
  • Skillet
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Mix all meatball ingredients in a large bowl until well combined.
  3. Form meatballs about 1 1/2 inches in diameter and place on the prepared baking sheet.
  4. Bake meatballs for 18–20 minutes until cooked through and lightly golden.
  5. While meatballs bake, melt butter in a skillet over medium heat. Add garlic and sauté until fragrant.
  6. Add chopped spinach and cook until wilted.
  7. Stir in heavy cream and Parmesan, whisking until smooth. Season with salt, pepper, and optional nutmeg.
  8. Combine meatballs with sauce in a dish or skillet, spooning sauce over meatballs.
  9. Serve hot, garnished with extra Parmesan and fresh parsley.

Notes

Meatballs can be prepared ahead and stored separately from the sauce. Use sun-dried tomatoes for extra flavor in the sauce if desired.