Description
Juicy chicken meatballs baked to perfection and simmered in a creamy spinach Alfredo sauce—an easy, elegant dinner idea ready in under an hour.
Ingredients
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 egg
½ cup breadcrumbs (or gluten-free alternative)
2 cloves garlic, minced
1 tablespoon Italian seasoning
Salt and pepper, to taste
For the Spinach Alfredo Sauce:
2 tablespoons butter
1 clove garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
2 cups fresh spinach, chopped
Salt and pepper, to taste
Optional for Serving:
Cooked pasta or crusty bread
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, salt, and pepper.
Shape into 1-inch meatballs and place on the baking sheet.
Bake for 20–25 minutes, or until golden and cooked through.
Meanwhile, melt butter in a skillet over medium heat. Add garlic and cook until fragrant.
Pour in heavy cream; bring to a gentle simmer.
Whisk in Parmesan until smooth. Add spinach and cook until wilted.
Add baked meatballs to the sauce and let them simmer together for a few minutes.
Serve hot over pasta or with crusty bread.
Notes
Ground turkey can be used in place of chicken.
For a lighter sauce, use half cream and half chicken broth.
Add red pepper flakes for a touch of heat.
Gluten-free breadcrumbs or oats make this recipe suitable for gluten-sensitive eaters.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked, Simmered
- Cuisine: Italian-American
