why make this recipe

This dish brings light, fresh meatballs and a rich spinach Alfredo sauce together. It is simple to make, lower in fat than beef meatballs, and full of mild, creamy flavors. It works for a weeknight meal or a casual dinner with friends.

introduction

Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce mix soft ricotta meatballs with a smooth, green Alfredo sauce. The dish stays tender and creamy. If you like creamy chicken dishes, you may also enjoy the creamy chicken and spinach casserole for another easy meal.

how to make Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce

Make meatballs first, then the sauce, and finish by combining both. Keep steps simple:

Mix ground chicken with ricotta, Parmesan, garlic, and Italian seasoning.
Shape into golf-ball-sized meatballs and bake until cooked through.
Make the spinach Alfredo in a pan with butter, garlic, cream, and Parmesan.
Fold the baked meatballs into the warm sauce so they soak up the flavor.
Serve right away while the sauce is hot.

Ingredients :

1 lb (450g) ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon Italian seasoning
Salt and pepper, to taste
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
3 cups fresh spinach, washed and chopped
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

Directions :

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Make the meatballs: In a large bowl, mix ground chicken, ricotta cheese, minced garlic, Italian seasoning, and grated Parmesan cheese until just combined. Season with salt and pepper. Form the mixture into golf-ball-sized meatballs and place them on the prepared baking sheet.
Make the spinach Alfredo sauce: In a saucepan, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and fresh spinach, and cook until the spinach is wilted. Stir in Parmesan cheese and cook until the sauce is smooth and creamy. Season with salt and pepper to taste.
Bake the meatballs: Place the meatballs in the oven and bake for 20–25 minutes until golden brown and cooked through.
Finish: Once baked, fold the meatballs into the creamy spinach Alfredo sauce before serving.
Serve immediately, and enjoy!

how to serve Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce

Spoon over cooked pasta like fettuccine or penne.
Serve with mashed potatoes or buttered rice.
Offer a side salad or steamed vegetables.
Add garlic bread or crusty bread to soak up the sauce.

how to store Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Place meatballs and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
To reheat: Warm gently on the stove over low heat, stirring so the sauce does not separate. Add a splash of cream or milk if the sauce is too thick.

tips to make Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce

Do not overmix the meat; mix until just combined to keep meatballs tender.
Use a meat thermometer: chicken should reach 165°F (74°C).
Chop spinach small so it melts into the sauce easily.
Taste and adjust salt at the end because Parmesan adds salt.
If sauce looks too thick, add a little milk or more cream while warming.
Let meatballs rest 5 minutes after baking so juices settle.

variation (if any)

Add red pepper flakes to the sauce for heat.
Use ground turkey or a mix of chicken and turkey.
Stir in mushrooms or sun-dried tomatoes to the sauce.
Swap half the heavy cream for low-fat milk to cut calories (sauce will be lighter).

FAQs

Q: Can I make the meatballs ahead of time?
A: Yes. Make and bake the meatballs, then cool and store them in the fridge for up to 2 days. Add to the sauce when ready to serve.

Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw and squeeze out excess water before adding to the sauce. Fresh gives a nicer texture but frozen works fine.

Q: Are these meatballs safe to eat since they use chicken?
A: Yes, if you bake them until the internal temperature reaches 165°F (74°C). Use a thermometer to be sure.

Q: Can I make the sauce without heavy cream?
A: You can use half-and-half or whole milk with a tablespoon of flour to help thicken. The sauce will be less rich.

Q: How do I stop the sauce from separating when reheating?
A: Reheat slowly over low heat and stir often. Add a little extra cream or milk if needed to bring it back to a smooth texture.