Description
This delicious recipe features tender baked chicken ricotta meatballs paired with a creamy spinach Alfredo sauce. Made with ground chicken, ricotta, Parmesan, and Italian seasonings, these meatballs are baked to golden perfection then simmered in a rich, garlicky Alfredo sauce with fresh spinach. Perfect for a comforting Italian-American main course, this dish is gluten-free when using gluten-free breadcrumbs and serves as a hearty, low-carb option ideal for dinner.
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs (use gluten-free if desired)
- 1 large egg
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil spray for baking
For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- ¼ teaspoon ground nutmeg (optional)
- Salt and pepper to taste
Instructions
- Preheat and prepare meatballs: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until fully combined, taking care not to overmix.
- Form and bake meatballs: Scoop the mixture into 1½-inch meatballs and place them evenly spaced on the prepared baking sheet. Lightly spray the meatballs with olive oil. Bake for 18–20 minutes or until golden brown and cooked through (internal temperature should reach 165°F).
- Prepare the spinach Alfredo sauce: While the meatballs bake, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.
- Finish the sauce: Stir in the Parmesan cheese and nutmeg if using, whisking until smooth and creamy. Add the chopped spinach and cook for 2–3 minutes until wilted. Season with salt and pepper to taste.
- Combine and serve: Once the meatballs are done, transfer them to the skillet with the sauce. Spoon the sauce over the meatballs and simmer together for 2–3 minutes to meld flavors. Serve hot over your choice of pasta, rice, or sautéed zucchini noodles.
Notes
- You can substitute ground turkey for chicken if desired.
- For extra flavor, add lemon zest or crushed red pepper flakes to the sauce.
- This recipe freezes well; freeze meatballs and sauce separately for best texture.
- Use gluten-free breadcrumbs to keep this dish gluten-free.
