Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a delightfully savory dish that’s packed with juicy meatballs and smothered in a creamy, rich sauce. It’s not heavy or overly rich either. I think it’s a perfect dinner option for any time of the year, and if you’re not a fan of spinach, feel free to omit it.
It will still be undeniably delicious! If you’re looking for a comforting & flavorful meal that’s not overly rich, you’ve come to the right place. When you make tender chicken meatballs and pair them with a creamy Alfredo sauce, you get the perfect dish. The addition of spinach just sends it over the top. I’ve really been in the mood for something comforting yet elegant, and this dreamy dish fits the bill. Not a fan of spinach? Don’t worry, it’s still delicious without it.
Kitchen Equipment Needed
- Mixing bowls
- Baking sheet
- Parchment paper
- Medium saucepan
- Whisk
- Wooden spoon
- Measuring cups and spoons
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
Directions
- Prepare the Meatballs:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, chopped parsley, salt, and pepper. Mix until well combined.
- Use a tablespoon or small cookie scoop to form the mixture into meatballs and place them on the prepared baking sheet.
- Bake the meatballs for 20-25 minutes, or until they are cooked through and golden brown.
- Make the Spinach Alfredo Sauce:
- While the meatballs are baking, melt the butter in a medium saucepan over medium heat.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Whisk in the flour and cook for another minute to form a roux.
- Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps.
- Continue to cook the sauce, stirring frequently, until it thickens, about 5-7 minutes.
- Stir in the grated Parmesan cheese and chopped spinach. Cook until the spinach is wilted and the sauce is smooth and creamy.
- Season the sauce with salt and pepper to taste.
- Combine and Serve:
- Once the meatballs are done, add them to the saucepan with the Alfredo sauce and gently toss to coat them evenly.
- Serve the Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce over your favorite pasta, rice, or with a side of crusty bread.
This Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce recipe is perfect for any occasion, offering a comforting and flavorful meal that brings a touch of elegance to your table. Enjoy!
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