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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Tender baked chicken ricotta meatballs served in a creamy spinach Alfredo sauce for a comforting and elegant dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Ricotta Meatballs
  • 1 lb ground chicken
  • 0.75 cup ricotta cheese
  • 0.5 cup breadcrumbs
  • 1 egg large
  • 0.5 cup parmesan cheese grated
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp parsley chopped
Spinach Alfredo Sauce
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 1.5 cups heavy cream
  • 0.75 cup parmesan cheese grated
  • 2 cups fresh spinach
  • 0.5 tsp Italian seasoning
  • salt and pepper to taste

Equipment

  • Mixing bowls
  • Baking sheet
  • Large skillet
  • Spoon or scoop

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl mix ground chicken, ricotta, breadcrumbs, egg, parmesan, garlic, Italian seasoning, salt, pepper, and parsley.
  3. Form mixture into 1½ inch meatballs and place on the baking sheet.
  4. Bake for 18–20 minutes until cooked through.
  5. In a skillet melt butter and sauté garlic until fragrant.
  6. Add heavy cream and simmer for several minutes.
  7. Stir in parmesan and Italian seasoning until smooth.
  8. Add spinach and cook until wilted.
  9. Add baked meatballs to the sauce and simmer briefly before serving.

Notes

Serve over pasta, rice, or vegetables for a complete meal.