Delicious Baked Chicken Ricotta Meatballs with Spinach Alfredo

There’s nothing quite like the aroma of baked chicken ricotta meatballs wafting through your kitchen. As they bubble away in a creamy spinach Alfredo sauce, you can practically taste the cheesy goodness and tender textures. Each bite bursts with flavor, inviting you to savor every moment.

Picture this: it’s a chilly Sunday afternoon, and your family is gathered around the table, laughter echoing as plates are filled with these delightful meatballs. It’s a dish that brings everyone together, perfect for cozy nights or special occasions. Trust me; the anticipation builds as the heavenly scents fill your home.

I remember the first time I made these baked chicken ricotta meatballs; my friends devoured them faster than I could say “seconds.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ground Chicken: Use lean ground chicken for juicy meatballs that are healthier without sacrificing flavor.
• Ricotta Cheese: This adds creaminess and richness; opt for whole milk ricotta for the best taste.
• Fresh Spinach: Fresh leaves wilt beautifully in the sauce; avoid frozen for optimal texture.
• Parmesan Cheese: Grate it fresh if possible; it melts better and enhances the flavors significantly.
• Garlic: Fresh garlic cloves bring an aromatic punch; avoid pre-minced options for maximum flavor.
• Pasta Sauce: Choose your favorite jarred sauce or make your own; either works wonderfully here.
• Pasta of Choice: Spaghetti or penne pairs well; pick what you love best!

For the Sauce:

• Heavy Cream: This makes the Alfredo extra luscious; use full-fat for dreamy results.
• Butter: Unsalted butter is ideal to control salt levels in your dish.
• Black Pepper: Freshly ground pepper adds depth; adjust according to your spice preference.
• Salt: Just a pinch enhances all flavors without overpowering them.
• Dried Italian Herbs: A blend of oregano and basil adds warmth and familiarity.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Oven and Pan: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Mix Meatball Ingredients: In a large bowl, combine ground chicken, ricotta cheese, minced garlic, grated parmesan, chopped spinach, salt, and pepper until evenly mixed but do not overwork.

Shape Meatballs: Form mixture into golf ball-sized meatballs using wet hands to keep them from sticking. Place them on the prepared baking sheet.

Bake Meatballs: Bake for 20-25 minutes or until golden brown and cooked through. They should have an internal temperature of 165°F (75°C).

Create Spinach Alfredo Sauce: In a saucepan over medium heat, melt butter then add heavy cream gradually while stirring continuously until combined. Incorporate dried herbs as it simmers gently.

Add Meatballs to Sauce: Once the sauce thickens slightly after about 5 minutes of simmering, nestle baked chicken ricotta meatballs into the sauce to soak up all that creamy goodness.

Serve this lavish meal over cooked pasta of choice and watch as everyone scrambles for seconds! Enjoy every flavorful bite of these baked chicken ricotta meatballs swimming in luscious spinach Alfredo sauce.

Perfecting the Cooking Process

Start by baking the chicken ricotta meatballs first at 400°F for about 25 minutes. Meanwhile, prepare the spinach Alfredo sauce in a separate pan for seamless timing and optimal flavor blending.

Add Your Touch

Feel free to swap ingredients; try ground turkey instead of chicken or add fresh herbs like basil for an extra kick. You can even toss in sun-dried tomatoes for a burst of color and flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat or in the microwave until warmed through to maintain texture and flavor.

Cooking Baked Chicken Ricotta Meatballs has become a family favorite at our home, especially when my kids enthusiastically devour them with smiles on their faces.

FAQ

Can I use ground beef instead of chicken?

Yes, ground beef works well but will alter flavor and texture slightly.

How do I know when the meatballs are done?

Check that internal temperature reaches 165°F for safe consumption without dryness.

What can I serve with this dish?

Pair it with garlic bread or a fresh salad for a complete meal experience.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce deliver a creamy, comforting experience that your family will love. These juicy meatballs are perfect for a cozy dinner.

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Ingredients

Scale 1x2x3x

• 1 pound ground chicken
• 1 cup ricotta cheese
• 2 cups fresh spinach
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 jar (24 oz) pasta sauce
• 1 cup heavy cream
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix ground chicken, ricotta cheese, minced garlic, chopped spinach, salt, and pepper until well combined.
3. Form the mixture into golf ball-sized meatballs and place on the baking sheet.
4. Bake the meatballs for 20-25 minutes until golden brown and cooked through (internal temperature should reach 165°F).
5. In a saucepan over medium heat, melt butter and gradually add heavy cream while stirring continuously. Add dried herbs as it simmers.
6. Once the sauce thickens slightly, add baked meatballs to soak in the sauce.
7. Serve over cooked pasta of your choice.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 2 meatballs with sauce (approx. 200g)
• Calories: 460
• Sugar: 8g
• Sodium: 950mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 135mg