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Baked Chicken Ricotta Meatballs with Creamy Spinach Alfredo Sauce

Tender baked chicken ricotta meatballs served in a rich homemade spinach Alfredo sauce for the ultimate comfort food dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dishes
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken Ricotta Meatballs
  • 1 lb ground chicken
  • 3/4 cup ricotta cheese whole milk
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup Parmesan cheese grated
  • 1 egg large
  • 2 cloves garlic minced
  • 2 tbsp parsley chopped
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
Creamy Spinach Alfredo Sauce
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 3 cups fresh spinach chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Baking sheet
  • Whisk
  • Large skillet

Method
 

  1. Preheat oven to 400°F and prepare a lined baking sheet.
  2. Mix all meatball ingredients until just combined.
  3. Form into meatballs and place on baking sheet.
  4. Bake 18-22 minutes until cooked through.
  5. Melt butter and sauté garlic in a large skillet.
  6. Add cream and simmer gently.
  7. Whisk in Parmesan until smooth.
  8. Add spinach and cook until wilted.
  9. Add baked meatballs and coat in sauce.
  10. Serve hot with garnish.

Notes

Use freshly grated Parmesan and avoid boiling the sauce for the smoothest Alfredo texture.