Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

why make this recipe

This meal is simple, tasty, and healthy. The meatballs bake so you use less oil. The spinach Alfredo adds cream and greens in one sauce. It is good for families and weeknights.

introduction

This recipe mixes ground chicken and ricotta for soft meatballs. The spinach Alfredo is creamy and bright. It cooks fast and fills the house with good smell. If you like easy chicken dishes, try a Greek chicken gyros with cucumber tzatziki sauce as another weeknight meal.

how to make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Make the meatballs, bake them, and make the sauce on the stove. Put the baked meatballs into the sauce and warm for a few minutes. Serve with pasta, rice, or bread.

Ingredients :

• 1 lb ground chicken
• ½ cup ricotta cheese
• ½ cup breadcrumbs (or gluten-free breadcrumbs)
• 1 large egg
• 2 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil (for greasing)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 3 cups fresh spinach, chopped
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• ¼ cup chopped fresh parsley (optional, for garnish)

Directions :

Make the Chicken Ricotta Meatballs:

1. Preheat oven to 400°F (200°C). Grease a baking sheet with 2 tablespoons olive oil.
2. In a bowl, mix ground chicken, ricotta, breadcrumbs, egg, 2 minced garlic cloves, ¼ cup Parmesan, oregano, basil, salt, and pepper.
3. Form the mix into 1 to 1.5 inch meatballs. Place them on the greased baking sheet.
4. Bake 18–22 minutes until meatballs are cooked through and reach 165°F (74°C).

Prepare the Spinach Alfredo Sauce:

1. In a large skillet, heat 1 tablespoon olive oil over medium heat.
2. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
3. Add chopped spinach and cook until wilted, about 2 minutes.
4. Pour in heavy cream and bring to a low simmer. Stir often.
5. Add ½ cup Parmesan, 1 cup mozzarella, Italian seasoning, salt, and pepper. Stir until cheeses melt and sauce is smooth. Keep sauce on low.

Combine the Meatballs and Sauce:

1. Add baked meatballs to the skillet with sauce.
2. Spoon sauce over the meatballs and simmer 3–5 minutes so flavors join.
3. Taste and adjust salt and pepper.

Serve the Dish:

1. Place meatballs and sauce on cooked pasta, rice, or with crusty bread.
2. Sprinkle with chopped fresh parsley if you like.

how to serve Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Serve over spaghetti, fettuccine, or zucchini noodles. You can also serve with mashed potatoes or a simple green salad. Add extra Parmesan at the table.

how to store Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Cool to room temperature, then put in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating. Reheat gently on the stove over low heat or in the oven until warm.

tips to make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

• Don’t overmix the meat mix; mix just until combined for tender meatballs.
• Use a cookie scoop or spoon to make meatballs the same size for even cooking.
• If sauce is too thick, add a splash of milk or chicken stock to thin it.
• Check meatball internal temp with a thermometer for safety.
• Use fresh spinach for best flavor, but frozen (thawed and drained) can work.

variation (if any)

• Make them spicy: add 1/2 teaspoon red pepper flakes to the meatballs.
• Swap mozzarella for provolone or fontina for a different melt.
• Make dairy-free: use dairy-free ricotta, dairy-free cream, and vegan cheeses.
• Add mushrooms: sauté sliced mushrooms with the garlic before adding spinach.

FAQs

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

Q: Can I use ground turkey instead of chicken?
A: Yes. Ground turkey works the same way. Watch cooking time and check internal temp.

Q: Is there a gluten-free option?
A: Yes. Use gluten-free breadcrumbs or crushed gluten-free crackers.

Q: How can I make the sauce lighter?
A: Use half-and-half instead of heavy cream and use less cheese. The sauce will be thinner.

Q: Can I freeze cooked meatballs in sauce?
A: Yes. Cool, place in a freezer-safe container, and freeze up to 2 months. Thaw overnight in the fridge before reheating.

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