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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Tender chicken ricotta meatballs in a creamy spinach Alfredo sauce.
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 500 kcal

Equipment

  • Baking Sheet For baking the meatballs
  • Large skillet For making the sauce

Ingredients
  

Chicken Ricotta Meatballs

  • 1 lb ground chicken
  • 0.5 cup ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 0.33 cup Italian-style breadcrumbs
  • 1 egg

Spinach Alfredo Sauce

  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups milk (whole preferred)
  • 1 cup heavy cream

Instructions
 

  • Preheat oven to 375°F (190°C).
  • In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Gently mix until just combined.
  • Roll the mixture into 1-inch meatballs.
  • Lightly spray a baking sheet with olive oil and arrange the meatballs on it.
  • Bake for 20-25 minutes, or until cooked through.
  • While the meatballs are baking, prepare the sauce. Melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
  • Whisk in flour and cook for 1 minute. Gradually whisk in milk and heavy cream until smooth. Bring to a simmer, then reduce heat and cook for 5 minutes, or until slightly thickened.
  • Stir in Parmesan cheese, salt, pepper, and spinach. Cook until spinach is wilted and cheese is melted. Serve the meatballs over cooked pasta, topped with the spinach Alfredo sauce, fresh parsley or basil, and extra Parmesan cheese.

Notes

Optional: Add a pinch of ground nutmeg to the Alfredo sauce for extra flavor.