Baked Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe
When I made this for dinner the first time, I was shocked by how quickly it disappeared! These baked chicken ricotta meatballs, nestled in a luscious spinach Alfredo sauce, became an instant hit at my table.
Ingredients
- Ground chicken
- Ricotta cheese
- Breadcrumbs
- Parmesan cheese
- Egg
- Garlic
- Spinach
- Heavy cream
- Butter
- Nutmeg
- Salt & pepper
Instructions
- Start by mixing the ground chicken, ricotta cheese, breadcrumbs, Parmesan, egg, minced garlic, salt, and pepper in a bowl. Don’t overwork the mixture, or your meatballs may turn out dense.
- Form the mixture into even-sized meatballs (about the size of a golf ball). Arrange them on your baking sheet for easy cooking.
- Pop the meatballs into the oven and bake until lightly golden. This locks in their moisture and makes them irresistible.
- While the meatballs bake, melt butter in a pan and sauté garlic until fragrant. Stir in fresh spinach and cook until wilted. Add heavy cream and grated Parmesan cheese, letting it come together into a silky sauce. Don’t forget a dash of nutmeg for that extra flavor boost!
- Place the meatballs in a baking dish and pour the sauce over them, ensuring every bite is coated. Bake for a few more minutes until bubbling and perfect. 🧀
- Once out of the oven, garnish with extra Parmesan cheese and a sprinkle of fresh parsley. Trust me, these little touches make it feel truly restaurant-worthy.
Notes
- Don’t Overmix: The lighter the touch, the better your meatballs will turn out.
- Use Room-Temperature Ingredients: For best results, ensure your ingredients like ricotta are not too cold when mixing.
- Keep an Eye on Baking Time: Overcooked meatballs lose their tenderness, so bake them just until done.