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In the world of comforting home-cooked meals, few dishes can rival the appeal of cheesy chicken ricotta meatballs enveloped in a creamy spinach Alfredo sauce. This delightful recipe combines the rich flavors of ground chicken and velvety ricotta cheese, creating meatballs that are moist, tender, and bursting with flavor. The addition of a luscious spinach Alfredo sauce elevates the dish, making it both indulgent and nutritious. With this recipe, you can easily impress your family and friends or enjoy a cozy dinner at home.

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Experience the ultimate comfort food with cheesy chicken ricotta meatballs in creamy spinach Alfredo sauce. This delightful recipe combines lean ground chicken with rich ricotta and Parmesan, creating moist, flavorful meatballs that are sure to impress. Paired with a luscious spinach Alfredo, it's an indulgent yet nutritious dish perfect for weeknight dinners or special occasions. Easy to make and versatile, you'll love serving these meatballs over pasta, in subs, or on their own!
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Ingredients
  

For the Meatballs:

1 lb ground chicken

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/4 cup breadcrumbs

1 large egg

2 cloves garlic, minced

1 tsp dried oregano

1 tsp salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional)

For the Spinach Alfredo Sauce:

2 cups fresh spinach (can substitute with frozen if needed)

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 cup unsalted butter

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp nutmeg

For Garnish:

Fresh parsley, chopped

Additional grated Parmesan cheese

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Mix the Meatball Ingredients: In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, oregano, salt, black pepper, and red pepper flakes. Mix everything until well combined, but be careful not to overmix.

      Form the Meatballs: Using your hands, scoop out about 2 tablespoons of the mixture and roll it into a ball. Place it on the lined baking sheet. Repeat until all the mixture is used, making approximately 16 meatballs.

        Bake the Meatballs: Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C).

          Prepare the Spinach Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream, salt, black pepper, and nutmeg. Allow it to simmer for about 5 minutes until it thickens slightly.

            Add Spinach: Stir in the fresh spinach and cook until wilted (about 2-3 minutes). Add the grated Parmesan cheese and mix until melted and combined into the sauce.

              Combine Meatballs and Sauce: Once the meatballs are done baking, gently transfer them to the skillet with the spinach Alfredo sauce. Toss to coat the meatballs in the sauce thoroughly.

                Serve: Serve the cheesy chicken ricotta meatballs hot, garnished with fresh parsley and additional grated Parmesan cheese. Enjoy with pasta, crusty bread, or a side salad!

                  Prep Time, Total Time, Servings:

                    15 minutes | 40 minutes | 4 servings