Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
Introduction
These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce offer a deliciously creamy twist on classic meatballs. Light and flavorful, they pair perfectly with a rich spinach Alfredo sauce for a comforting meal that’s easy to prepare.
Ingredients
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup Alfredo sauce
- Salt and pepper to taste
- 1 egg (optional, for binding)
- 1/2 cup breadcrumbs (optional, for texture)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a large bowl, combine ground chicken, ricotta cheese, chopped spinach, salt, pepper, and if using, the egg and breadcrumbs. Mix well until all ingredients are evenly incorporated.
- Step 2: Shape the mixture into evenly sized meatballs and place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the meatballs are cooked through and lightly golden.
- Step 3: While the meatballs bake, gently warm the Alfredo sauce in a saucepan over low heat. Stir in any extra spinach if desired until wilted.
- Step 4: Serve the hot meatballs topped with the creamy spinach Alfredo sauce. Enjoy your comforting, flavorful meal!
Tips & Variations
- For added flavor, mix in garlic powder or Italian herbs into the meatball mixture.
- Substitute fresh spinach with frozen chopped spinach if fresh is not available; just thaw and drain excess water before mixing.
- Try using a homemade Alfredo sauce for a fresher taste.
- To make the meatballs crispier, broil them for the last 2-3 minutes of baking.
Storage
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove over low heat to avoid drying out the meatballs. You can also freeze the cooked meatballs for up to 2 months; thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ground turkey instead of chicken?
Yes, ground turkey is a great alternative and will provide similar texture and flavor in the meatballs.
Is it possible to make these meatballs dairy-free?
To make a dairy-free version, substitute the ricotta with a dairy-free cheese alternative and use a dairy-free Alfredo sauce or a homemade cashew cream sauce.
PrintBaked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
Delicious and healthy baked chicken ricotta meatballs served with a creamy spinach Alfredo sauce. This comforting dish combines tender chicken and creamy ricotta cheese, baked to perfection and topped with a flavorful sauce that incorporates vibrant spinach and rich Alfredo sauce for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
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
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
Spinach Alfredo Sauce
- 1 1/2 cups Alfredo sauce (store-bought or homemade)
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, chopped parsley, salt, and pepper. Mix gently until all ingredients are well incorporated.
- Form the meatballs: Using your hands, shape the mixture into evenly sized meatballs, about 1 to 1 1/2 inches in diameter, and place them on a parchment-lined baking sheet.
- Bake the meatballs: Preheat your oven to 400°F (200°C). Bake the meatballs for 18-20 minutes or until they are cooked through and golden brown on the outside.
- Prepare the spinach Alfredo sauce: While the meatballs bake, heat olive oil in a medium saucepan over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Stir in the Alfredo sauce and garlic powder, then season with salt and pepper. Heat through gently until warmed.
- Serve: Place the baked meatballs on a serving dish and spoon the warm spinach Alfredo sauce over the top. Serve immediately as a delicious, comforting main course.
Notes
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or almond flour.
- Homemade Alfredo sauce can be used to enhance flavor and control ingredients.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
- Serve with pasta, rice, or a side of steamed vegetables for a complete meal.
Keywords: chicken meatballs, ricotta, spinach Alfredo sauce, baked meatballs, healthy meatballs, Italian dish
