Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a comforting dish that combines savory meatballs and creamy sauce, perfect for family dinners or impressing guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4 (8 meatballs)
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
- Ground chicken
- Ricotta cheese
- Fresh spinach
- Parmesan cheese
- Garlic cloves
- Heavy cream
- Eggs
Instructions
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a bowl, mix ground chicken, ricotta, garlic, eggs, parmesan, salt, and pepper until well combined.
- Roll the mixture into 2-inch meatballs and place them on the baking tray.
- Bake for 25-30 minutes until golden brown and cooked through (165°F internal temperature).
- In a saucepan over medium heat, melt butter, add spinach until wilted, then stir in heavy cream until thickened. Mix in parmesan and nutmeg if desired.
- Fold baked meatballs into the sauce and serve over pasta or enjoy as is.
Nutrition
- Serving Size: 2 meatballs (150g)
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Substitute ground turkey for chicken for a lighter option. Add red pepper flakes to the sauce for an extra kick. Use fresh spinach instead of frozen for better flavor.