Description
These Baked Chicken Ricotta Meatballs are oven-baked to golden perfection and smothered in a velvety spinach Alfredo sauce. Creamy, cozy, and packed with flavor—perfect for family dinners or a comforting weekend meal.
Ingredients
For the Meatballs:
1 pound ground chicken
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
For the Spinach Alfredo Sauce:
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup heavy cream
1 cup grated Parmesan cheese
Pinch of nutmeg
Salt and pepper to taste
2 cups fresh spinach, chopped
Instructions
Preheat oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, 1/2 cup Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper until well combined.
Roll mixture into golf ball-sized meatballs and place on the baking sheet. Drizzle with olive oil.
Bake for 20–25 minutes or until golden brown and cooked through.
While meatballs bake, melt butter in a large pan over medium heat.
Whisk in flour and cook for 1 minute to make a roux.
Gradually add milk and cream, whisking constantly to avoid lumps. Simmer until thickened.
Stir in Parmesan, nutmeg, salt, and pepper. Cook until smooth.
Add chopped spinach and cook for 2–3 minutes until wilted.
Serve meatballs hot, topped with creamy spinach Alfredo sauce.
Notes
These meatballs freeze beautifully! Just bake, cool, and freeze in a single layer before storing.
Substitute ground turkey if preferred.
Great over pasta, mashed potatoes, or zucchini noodles
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 185 mg