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Baked chicken ricotta meatballs with spinach Alfredo sauce on a plate

How To Make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce


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  • Author: Olivia
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

This recipe are tender, juicy, and packed with Italian flavor. The creamy ricotta keeps the meatballs soft, while the rich spinach Alfredo sauce makes this dish irresistibly comforting—perfect for a cozy dinner or special occasion!


Ingredients

Scale
  • 1 lb ground chicken
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup breadcrumbs
  • 1 egg
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • For the sauce: 1 tbsp butter
  • 2 garlic cloves, minced
  • 2 cups fresh spinach, chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp nutmeg (optional)
  • Salt and pepper to taste
  • Chopped parsley or basil, for garnish (optional)


Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.
  2. In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined—don’t overmix.
  3. Form mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
  4. Bake for 18–20 minutes, or until meatballs are cooked through and lightly golden.
  5. While meatballs bake, prepare the sauce. In a skillet over medium heat, melt butter and sauté garlic until fragrant (1 minute).
  6. Add chopped spinach and cook until wilted, about 2–3 minutes.
  7. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese and nutmeg (if using), then season with salt and pepper to taste. Let simmer for 2–3 more minutes until thickened slightly.
  8. Add baked meatballs to the skillet with the sauce, gently tossing to coat them well.
  9. Garnish with fresh herbs and serve hot over pasta, rice, or with crusty bread.

Notes

  • You can substitute ground turkey or ground pork for the chicken.
  • Use frozen spinach (thawed and drained) if fresh isn’t available.
  • For a lighter version, swap heavy cream with half-and-half or whole milk (sauce will be thinner).
  • Leftovers reheat beautifully—store in the fridge for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baking, Sautéing
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 520
  • Sugar: 2g
  • Sodium: 620mg
  • Fat: 35g
  • Saturated Fat: 17g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 38g
  • Cholesterol: 160mg
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