Description
These easy baked chicken ricotta meatballs are tender and flavorful, paired with a creamy spinach Alfredo for a satisfying and elegant dinner idea.
Ingredients
For the Meatballs:
1 lb ground chicken
1 cup ricotta cheese
1 egg
½ cup grated Parmesan cheese
½ cup breadcrumbs
2 cloves garlic, minced
¼ cup chopped fresh parsley
1 tsp salt
½ tsp black pepper
½ tsp paprika
3 tbsp olive oil (for drizzling)
For the Spinach Alfredo Sauce:
2 cups fresh spinach, chopped (or use 1 cup frozen, thawed and drained)
1 cup heavy cream
1 cup grated Parmesan cheese
½ cup milk
¼ tsp nutmeg
Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, ricotta, egg, Parmesan, breadcrumbs, garlic, parsley, salt, pepper, and paprika. Mix until well combined.
Form 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 are baking, heat 1 tbsp olive oil in a large skillet over medium heat. Sauté spinach until wilted, about 3–4 minutes.
Add cream, milk, Parmesan, nutmeg, salt, and pepper to the skillet. Stir and cook for 5–7 minutes, until the sauce thickens.
Add baked meatballs to the skillet, gently toss to coat in sauce.
Serve hot over pasta, rice, or mashed potatoes. Garnish with extra parsley and Parmesan, if desired.
Notes
Use ground turkey or pork for variation.
For a low-carb version, serve with cauliflower rice or zucchini noodles.
Add chopped onion or bell pepper to the meatball mixture for extra flavor.
Spice it up with red pepper flakes or hot sauce in the Alfredo sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Southern, Italian-American
