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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Bliss

Indulge in these Baked Chicken Ricotta Meatballs with a creamy spinach Alfredo sauce, perfect for a hearty dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1.5 pounds Ground chicken or turkey Higher fat content is preferable.
  • 6 ounces Whole milk ricotta Ensure it’s fresh for best results.
  • 1 Large egg A flax egg serves as a vegan alternative.
  • 1/3 cup Freshly grated Parmesan cheese Vegetarian parmesan can be used.
  • 1 Onion (very finely chopped) Can be swapped with shallots.
  • 2 cloves Garlic (minced) Garlic powder can be a good substitute.
  • 1 cup Italian breadcrumbs Substitute regular breadcrumbs if necessary.
  • 1/2 cup Fresh parsley Basil or cilantro can be used as alternatives.
  • 1/2 cup Sun-dried tomatoes (finely chopped) Fresh tomatoes may alter texture.
  • 1 tablespoon Italian seasoning Replace with oregano and thyme if necessary.
  • 1 teaspoon Salt Adjust to taste.
  • 1 tablespoon Milk Soaks breadcrumbs for moisture.
For the Creamy Spinach Alfredo Sauce
  • 6 strips Bacon Pancetta can be a suitable substitute.
  • 4 tablespoons Butter Olive oil is a lighter option.
  • 1.5 cups Heavy cooking cream Substitute with half-and-half for a lighter version.
  • 2 cups Freshly grated Parmesan cheese Ensure freshly grated for best melting quality.
  • 5 ounces Baby spinach Kale can be swapped if preferred.
  • 2 cloves Garlic (minced) Fresh enhances flavor.
  • 1 teaspoon Salt Essential for seasoning.
  • 1 teaspoon Pepper Adjust to taste.
  • 1/4 cup Fresh parsley For garnish.

Equipment

  • Oven
  • Baking sheet
  • parchment paper
  • medium bowl
  • Food processor
  • large mixing bowl
  • Skillet

Method
 

Meatball Preparation
  1. Preheat your oven to 450°F (235°C) and line a baking sheet with parchment paper.
  2. Combine Italian breadcrumbs with milk, and let soak for about 2 minutes.
  3. Pulse together onion, garlic, parsley, and sun-dried tomatoes in a food processor.
  4. In a large bowl, mix the aromatic blend with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt. Mix gently.
  5. Form the mixture into 18-20 meatballs and place on the prepared baking sheet.
  6. Bake for 15-20 minutes until golden brown and cooked through with an internal temperature of at least 165°F (74°C).
Spinach Alfredo Sauce Preparation
  1. In a skillet over medium heat, cook bacon until crispy, then remove and set aside.
  2. In the same skillet, melt butter and add minced garlic.
  3. Pour in heavy cream, season with salt and pepper, and bring to a simmer.
  4. Stir in freshly grated Parmesan cheese until melted and creamy.
  5. Add spinach and stir until wilted, then add meatballs and simmer for 2 minutes.
  6. Serve the meatballs with the creamy sauce, garnished with crumbled bacon and fresh parsley.

Nutrition

Serving: 1meatballCalories: 300kcalCarbohydrates: 16gProtein: 22gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 600mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Avoid overmixing the meatball mixture for a tender texture. Feel free to swap chicken for ground turkey, or ricotta for cottage cheese for a lighter option.

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