Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Juicy chicken meatballs with rich ricotta in a creamy spinach Alfredo sauce, perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon parsley, chopped
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 tablespoon butter
- 1 cup heavy cream
- 2 cloves garlic, minced (for sauce)
Instructions
- Preheat your oven to 400°F (200°C) and grease a baking sheet.
- Mix in a large bowl ground chicken, ricotta, breadcrumbs, egg, minced garlic, Parmesan, parsley, salt, and pepper.
- Form the mixture into golf ball-sized meatballs and place on the greased baking sheet.
- Bake for 20-25 minutes until golden brown and cooked through (internal temperature of 165°F).
- Make the sauce by melting butter in a skillet over medium heat and sautéing minced garlic until fragrant.
- Cook the spinach until just wilted, then pour in heavy cream and season with salt and pepper. Simmer for 2-3 minutes.
- Create the creamy Alfredo by stirring in grated Parmesan until the sauce is smooth.
- Combine the baked meatballs with the sauce and serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
