Description
Juicy baked chicken and ricotta meatballs served over creamy spinach Alfredo sauce—a lighter, flavorful twist on traditional meatballs.
Ingredients
- 1 lb ground chicken
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- ½ cup breadcrumbs (panko or whole wheat)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh parsley, chopped
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream or half‑and‑half
- ½ cup grated Romano or Parmesan cheese
- 1 tbsp olive oil
- Pinch of nutmeg (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, combine ground chicken, ricotta, Parmesan, egg, garlic, breadcrumbs, salt, pepper, and parsley. Mix until uniform but do not overwork.
- Form mixture into 1½‑inch meatballs and place on the prepared sheet.
- Bake meatballs 18–20 minutes, until internal temperature reaches 165°F (74°C) and edges are lightly golden.
- While meatballs bake, heat olive oil in a skillet over medium heat. Add chopped spinach and sauté until wilted (2–3 minutes).
- Pour in heavy cream and bring to a gentle simmer. Stir in Romano/Parmesan cheese until smooth.
- Season Alfredo sauce with salt, pepper, and a pinch of nutmeg. Keep warm.
- Serve meatballs atop the spinach Alfredo sauce. Garnish with extra Parmesan or parsley if desired.
Notes
- For a lighter version, use low‑fat ricotta and half‑and‑half.
- Meatballs can be frozen raw or cooked for easy make‑ahead meals.
- Substitute turkey for chicken if preferred.
- Gluten‑free breadcrumbs work for GF diet.