Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Why You’ll Love This Recipe

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce offer a comforting yet elegant twist on classic meatballs. These tender, juicy meatballs are made with ground chicken and creamy ricotta, then baked to perfection. Paired with a rich spinach Alfredo sauce, this dish is hearty enough for a family dinner yet sophisticated enough for entertaining. It’s a delicious way to enjoy comfort food with a lighter touch.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground chickenricotta cheesegrated Parmesan cheesebread crumbsminced garlicchopped parsleyeggssalt and pepperolive oilbutterheavy creamfresh spinachgarlic powderonion powdernutmeggrated mozzarella cheese

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan, bread crumbs, garlic, parsley, eggs, salt, and pepper. Mix until just combined.

Form the mixture into golf ball-sized meatballs and place them on the prepared baking sheet.

Bake for 20-25 minutes, or until golden brown and cooked through.

Meanwhile, in a large skillet, heat olive oil and butter over medium heat.

Add garlic powder, onion powder, and a pinch of nutmeg, stirring until fragrant.

Pour in the heavy cream and bring to a gentle simmer.

Add fresh spinach and cook until wilted.

Stir in mozzarella cheese until melted and the sauce is smooth.

Add baked meatballs to the skillet, spooning sauce over them to coat.

Simmer for an additional 5 minutes to let flavors meld.

Servings and timing

This recipe yields approximately 18-20 meatballs.Serving size: 4-5 meatballs per personPreparation time: 15 minutesBaking time: 25 minutesSauce and simmer time: 15 minutesTotal time: 55 minutes

Variations

Swap ground chicken with ground turkey or pork for a flavor change.

Add red pepper flakes to the sauce for a spicy kick.

Use kale instead of spinach for a heartier green.

Serve over pasta, rice, or mashed potatoes for a full meal.

Add sun-dried tomatoes for extra depth in the sauce.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave until heated through.To freeze, place cooled meatballs and sauce in freezer-safe containers for up to 2 months.Thaw in the fridge overnight before reheating.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and refrigerate them up to a day in advance before baking.

Can I use store-bought Alfredo sauce?

Yes, but homemade sauce offers fresher flavor and better texture.

Are these meatballs gluten-free?

Use gluten-free bread crumbs to make the recipe gluten-free.

Can I bake the meatballs without parchment paper?

Yes, just be sure to grease the pan well to prevent sticking.

Can I add more vegetables?

Absolutely, finely chopped mushrooms or bell peppers work well in the sauce.

Is ricotta necessary?

It adds moisture and creaminess, but you can substitute with cottage cheese or omit for a firmer texture.

Do I need to flip the meatballs during baking?

No, but turning them once can promote even browning.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess water before adding.

Are these suitable for kids?

Yes, the mild flavors make them kid-friendly.

Can I double the recipe?

Easily—just use two baking sheets and prepare more sauce accordingly.

Conclusion

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce combine comforting textures and rich flavors in one satisfying dish. Whether served on their own or over your favorite starch, these meatballs make a wholesome, flavorful meal that’s bound to become a regular in your rotation. Perfect for weeknights or special dinners alike.

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