Baked Chicken Ricotta Meatballs with Spinach Alfredo

why make this recipe

This dish gives you tender baked chicken meatballs with creamy ricotta and spinach in a smooth Alfredo sauce. It is easy, quick, and good for family meals. If you like baked chicken recipes, try this similar baked boneless skinless chicken thighs for another simple dinner idea.

introduction

Baked Chicken Ricotta Meatballs with Spinach Alfredo is a mild and creamy meal. The chicken meatballs stay soft because of the ricotta. The spinach adds color and a little extra flavor. The Alfredo sauce makes the dish rich and comforting. You can make it for weeknights or for guests.

how to make Baked Chicken Ricotta Meatballs with Spinach Alfredo

Preheat the oven and mix the meatball ingredients in one bowl. Shape the mixture into meatballs and bake them until done. Warm the Alfredo sauce while the meatballs bake. Pour the sauce over the cooked meatballs, top with mozzarella, and bake a few minutes more until the cheese melts. Serve warm.

Ingredients :

• 1 lb ground chicken
• 1 cup ricotta cheese
• 1 cup cooked spinach, chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup Alfredo sauce
• 1/2 cup shredded mozzarella cheese

Directions :

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine ground chicken, ricotta cheese, cooked spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until fully combined.
3. Form the mixture into meatballs and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs for 20-25 minutes or until cooked through.
5. While the meatballs are baking, heat the Alfredo sauce in a saucepan.
6. Once the meatballs are done, place them in a serving dish and pour the warm Alfredo sauce over them.
7. Top with shredded mozzarella cheese, then return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
8. Serve warm and enjoy!

how to serve Baked Chicken Ricotta Meatballs with Spinach Alfredo

Serve the meatballs over pasta, rice, or mashed potatoes. You can also serve them with steamed vegetables or a green salad. Add a side of crusty bread to soak up the sauce.

how to store Baked Chicken Ricotta Meatballs with Spinach Alfredo

Cool the dish to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or heat in the microwave in short bursts. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Baked Chicken Ricotta Meatballs with Spinach Alfredo

• Use well-drained cooked spinach so the mixture is not too wet.
• Do not overmix the meat mixture; mix until just combined.
• Use a cookie scoop for even meatballs.
• Check internal temperature of meatballs; chicken should reach 165°F (74°C).
• If the mixture is too soft, add a little more breadcrumbs.

variation (if any)

• Add red pepper flakes for heat.
• Swap ricotta for cottage cheese if you prefer.
• Use pesto mixed into the Alfredo sauce for a fresh twist.
• Make them smaller for appetizers or larger for main dishes.

FAQs

Q: Can I use ground turkey instead of ground chicken?
A: Yes. Ground turkey works fine and cooks the same way.

Q: Do I need to squeeze the spinach dry?
A: Yes. Press out extra water so the meatball mix does not get soggy.

Q: Can I make meatballs ahead of time?
A: Yes. You can form and bake them, then cool and store in the fridge for up to 2 days before reheating with sauce.

Q: Is homemade Alfredo better than jarred?
A: Homemade can taste fresher, but jarred Alfredo is quick and works well for this dish.

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