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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
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★★★★★

5.2 from 3 reviews

Delight in these tender baked chicken ricotta meatballs served with a creamy spinach Alfredo sauce. This dish combines lean ground chicken with rich ricotta and Parmesan cheeses, seasoned with Italian herbs, then baked to perfection. The vibrant spinach Alfredo sauce adds a luscious, comforting finish, making it a perfect low-carb, gluten-free meal.

Ingredients

Scale

For the Meatballs:

  • 1 lb (450g) ground chicken
  • 1/2 cup (125g) ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs (or gluten-free alternative)
  • 1 clove garlic, minced
  • 1 tsp Italian seasoning
  • 1/4 cup fresh parsley, chopped
  • 1 egg
  • Salt and black pepper to taste

For the Spinach Alfredo Sauce:

  • 2 cups fresh spinach
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Pinch of nutmeg
  • Salt and black pepper to taste

Instructions

  1. Prepare the Meatballs: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, gently combine ground chicken, ricotta cheese, Parmesan, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, egg, salt, and black pepper until just mixed. Shape the mixture into 12 to 16 evenly sized meatballs and place them spaced on the prepared baking sheet. Bake for 20 to 25 minutes until golden brown and the internal temperature reaches 165°F (74°C).
  2. Prepare the Spinach Alfredo Sauce: In a skillet, melt 1 tablespoon of butter over medium heat. Add the fresh spinach and sauté until just wilted; remove and set aside. In the same skillet, melt an additional tablespoon of butter and sauté the minced garlic for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, a pinch of nutmeg, salt, and black pepper. Allow the sauce to cook for 3 to 5 minutes until thickened. Return the wilted spinach to the skillet and stir to combine the sauce evenly.
  3. Combine and Serve: Carefully add the baked meatballs into the spinach Alfredo sauce and let them simmer together for a couple of minutes to soak up the flavors. Serve the meatballs hot over your choice of pasta, zucchini noodles, or enjoy them on their own accompanied by crusty bread for a complete meal.

Notes

  • For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
  • Use low-fat ricotta and cream to reduce fat content while maintaining creaminess.
  • Ensure ground chicken is cooked thoroughly by verifying the internal temperature with a meat thermometer.
  • The meatballs can be prepared ahead and refrigerated for up to 24 hours before baking.
  • For a lighter option, substitute heavy cream with half-and-half or a dairy alternative suitable for your diet.
  • Adding fresh herbs like basil or oregano can enhance the flavor profile.

Nutrition

Keywords: chicken meatballs, ricotta meatballs, spinach Alfredo sauce, baked meatballs, low carb chicken recipe, gluten free dinner

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