Description
Juicy, cheesy chicken meatballs blended with ricotta, baked until golden, and served in a creamy spinach Alfredo sauce. A comforting and restaurant-worthy dish!
Ingredients
Scale
- 1 lb (450 g) ground chicken
- ½ cup ricotta cheese
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (for brushing)
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ tsp nutmeg (optional)
- Salt & black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- In a large bowl, combine ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until combined.
- Form into 1 ½-inch meatballs and place on the baking sheet. Brush lightly with olive oil.
- Bake for 18–20 minutes, until golden and cooked through.
- In a skillet, melt butter and sauté garlic until fragrant. Add spinach and cook until wilted.
- Pour in heavy cream, bring to a simmer, and stir in Parmesan until smooth. Season with nutmeg, salt, and pepper.
- Add baked chicken ricotta meatballs into the skillet with Alfredo sauce. Spoon sauce over meatballs and let simmer for 2–3 minutes to absorb flavor.
- Garnish with extra Parmesan and parsley.
Notes
- For a lighter version, you can use ground turkey instead of chicken.
- Feel free to add more vegetables to the sauce, such as mushrooms or bell peppers.
- Serve with pasta or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg