Description
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce delightfully elevate your dinner!
Ingredients
Scale
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup fresh spinach, finely chopped
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well incorporated.
- Form the mixture into meatballs, approximately 1.5 inches in diameter, and place them on the prepared baking sheet.
- Bake the meatballs for 20–25 minutes until they are golden and thoroughly cooked.
- While the meatballs are baking, prepare the sauce. In a saucepan, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until aromatic.
- Add heavy cream and bring to a gentle simmer. Incorporate spinach and Parmesan cheese, stirring until the spinach wilts and the sauce becomes creamy. Season with salt and pepper to your liking.
- Remove the baked meatballs from the oven and carefully toss them in the sauce until evenly coated.
- Serve the meatballs hot, with optional extra Parmesan on top.
Notes
- For a healthier option, you can replace ground chicken with turkey.
- Feel free to add other vegetables to the sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg