Baked Chicken Ricotta Meatballs with Spinach Alfredo

If you’re searching for a hearty, creamy, and satisfying meal that’s sure to impress, look no further than Baked Chicken Ricotta Meatballs with Spinach Alfredo. This dish combines juicy chicken meatballs with the richness of ricotta and Parmesan cheese, all served in a creamy spinach Alfredo sauce. It’s a delicious, comforting meal that is perfect for family dinners, special occasions, or whenever you need a dish that combines flavor, texture, and a touch of elegance.

In this article, we’ll guide you step by step on how to prepare Baked Chicken Ricotta Meatballs with Spinach Alfredo, sharing useful tips and detailed instructions to ensure your meal comes out perfect every time. Whether you’re a beginner in the kitchen or an experienced cook, you’ll find this recipe easy to follow and incredibly rewarding.

Ingredients for Baked Chicken Ricotta Meatballs with Spinach Alfredo

For the Meatballs:

• 2 pounds ground chicken

• 1 cup ricotta cheese (whole milk ricotta works best for creaminess)

• ½ cup grated Parmesan

• ¾ cup Italian breadcrumbs

• 2 large eggs

• 3 cloves fresh garlic, minced

• 1 tablespoon Italian seasoning

• 1 teaspoon salt

• ½ teaspoon black pepper

For the Spinach Alfredo:

• 2 cups heavy cream

• 6 cups fresh baby spinach

• ½ cup butter (one whole stick)

• 4 cloves fresh garlic, minced

• 1 cup grated Parmesan

• Salt and pepper to taste

• A tiny pinch of ground nutmeg

These ingredients come together to create a meal that’s rich, flavorful, and satisfying. The chicken meatballs add a protein-packed base, while the creamy spinach Alfredo sauce complements the meatballs perfectly, making every bite a delicious experience.

How to Make Baked Chicken Ricotta Meatballs with Spinach Alfredo

Step 1: Mix the Meatball Ingredients

Start by preparing the chicken meatballs. In a large mixing bowl, combine the ground chicken, ricotta cheese, Parmesan, Italian breadcrumbs, eggs, minced garlic, Italian seasoning, salt, and pepper. Use your hands or a spatula to gently mix the ingredients together until everything is just combined. Be careful not to overmix, as this could make the meatballs dense instead of tender. The ricotta adds a creamy texture to the meatballs, while the Parmesan gives them a deliciously cheesy flavor.

Step 2: Form and Bake the Meatballs

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent the meatballs from sticking and make cleanup easier.

Next, take small portions of the meatball mixture and roll them into balls, about 1 to 1.5 inches in diameter. Place the meatballs on the prepared baking sheet, leaving some space between each one. Once all the meatballs are formed, bake them in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through. You can check the doneness by cutting one open and ensuring there is no pink in the center.

Step 3: Make the Alfredo Sauce

While the meatballs are baking, it’s time to prepare the creamy spinach Alfredo sauce. Start by melting butter in a large skillet over medium heat. Once the butter has melted, add the minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream and bring it to a simmer, stirring occasionally. Once the cream starts to simmer, stir in the Parmesan cheese, salt, pepper, and a small pinch of ground nutmeg. The nutmeg adds a subtle depth of flavor that balances the richness of the cream and cheese.

Step 4: Add the Spinach

Once the Alfredo sauce has thickened slightly, it’s time to add the spinach. Toss in the fresh baby spinach and cook for 2-3 minutes, or until the spinach wilts down and softens. The spinach will blend beautifully into the sauce, turning it into a luscious, creamy mixture. Stir occasionally to ensure the spinach is evenly incorporated into the sauce.

Step 5: Combine the Meatballs and Alfredo Sauce

Once your meatballs are baked and the spinach Alfredo sauce is ready, it’s time to bring everything together. Add the freshly baked meatballs to the skillet with the spinach Alfredo sauce, making sure to coat each meatball with the rich sauce. Let everything simmer together for a few minutes to allow the flavors to meld.

Now, your Baked Chicken Ricotta Meatballs with Spinach Alfredo are ready to be served! This dish pairs beautifully with pasta, rice, or even a slice of crusty bread for dipping into the creamy sauce.

Tips for Making the Best Baked Chicken Ricotta Meatballs with Spinach Alfredo

• Use Whole Milk Ricotta: For the best texture and flavor in the meatballs, use whole milk ricotta. It adds a creaminess that works perfectly with the ground chicken and Parmesan.

• Don’t Overmix the Meatball Mixture: Be gentle when mixing the meatball ingredients. Overmixing can lead to dense meatballs, so mix just until everything is combined.

• Bake Instead of Fry: Baking the meatballs in the oven gives them a crisp exterior while keeping the inside tender. It’s a healthier option compared to frying and requires much less oil.

• Feel Free to Adjust the Spinach: You can add more or less spinach depending on your preference. If you love greens, feel free to pile in extra spinach for a more vibrant dish.

• Add Some Heat: If you like a bit of spice, try adding a pinch of red pepper flakes to the Alfredo sauce for a little kick.

How to Serve Baked Chicken Ricotta Meatballs with Spinach Alfredo

While the Baked Chicken Ricotta Meatballs with Spinach Alfredo are delicious on their own, you can elevate the dish by pairing it with some fantastic sides. Here are a few ideas:

Serve Over Pasta

A classic way to enjoy these meatballs is by serving them over a bed of your favorite pasta, such as spaghetti, fettuccine, or penne. The rich, creamy sauce coats the pasta perfectly, making each bite heavenly.

Serve with Rice

If you prefer a low-carb or gluten-free option, serve the meatballs and sauce over cauliflower rice or regular rice. The creamy sauce will complement the rice just as beautifully as pasta, offering a deliciously filling meal.

Serve with Crusty Bread

For a more rustic experience, serve the meatballs with a slice of crusty bread on the side. This is perfect for soaking up all the extra Alfredo sauce and adds a satisfying crunch to every bite.

Nutritional Information for Baked Chicken Ricotta Meatballs with Spinach Alfredo

This dish is rich and hearty, but it also offers a good amount of protein and healthy fats. Here’s a rough breakdown of the nutritional content:

• Calories: Approximately 400 calories per serving (based on 6 servings)

• Protein: 28 grams

• Fat: 28 grams (with 12 grams of saturated fat)

• Carbohydrates: 7 grams

• Fiber: 2 grams

• Sugar: 3 grams

Please note that the calorie count will vary depending on the exact ingredients used and portion sizes.

More Related Recipes You Might Enjoy

If you loved Baked Chicken Ricotta Meatballs with Spinach Alfredo, you’ll want to try these other tasty recipes that share similar flavors and ingredients:

1. Garlic Parmesan Cheeseburger Bombs: A delicious, bite-sized treat stuffed with savory cheeseburger flavors and a garlic Parmesan coating.

2. Spinach Garlic Meatballs Stuffed with Mozzarella: These meatballs are loaded with spinach, garlic, and gooey mozzarella cheese, perfect for a hearty meal.

3. Cheesy Buffalo Ranch Chicken Bombs: For those who love a little spice, these chicken bombs are stuffed with cheese and coated in a zesty buffalo ranch sauce.

Frequently Asked Questions (FAQs)

1. Can I use ground turkey instead of ground chicken for the meatballs?
Absolutely! Ground turkey works just as well in this recipe and offers a similar lean protein profile. Just ensure it’s not too lean (avoid 99% fat-free turkey) to keep the meatballs moist and flavorful.

2. Can I make the meatballs ahead of time and freeze them?
Yes, you can! After forming the meatballs, place them on a baking sheet and freeze until solid. Then transfer to a freezer bag. When ready to use, bake directly from frozen—just add an extra 5-7 minutes to the baking time.

3. Is there a substitute for ricotta cheese in the meatballs?
If you’re out of ricotta, cottage cheese or even cream cheese can be used in a pinch. Just note that the texture and flavor may vary slightly. Ricotta is preferred for its light and creamy consistency.

4. Can I use frozen spinach instead of fresh in the Alfredo sauce?
Yes, but make sure to thaw and squeeze out as much moisture as possible before adding it to the sauce. Excess water can thin out the Alfredo and dilute its rich flavor.

Conclusion

Baked Chicken Ricotta Meatballs with Spinach Alfredo is a dish that combines comfort and flavor in every bite. Whether you serve it with pasta, rice, or crusty bread, it’s sure to be a hit with your family and guests. The creamy spinach Alfredo sauce perfectly complements the savory chicken meatballs, creating a meal that’s as satisfying as it is delicious.

With simple ingredients and easy-to-follow instructions, you’ll be able to create a flavorful meal that’s perfect for any occasion. So, gather your ingredients and get ready to enjoy a dish that’s both comforting and full of flavor!

Baked Chicken Ricotta Meatballs with Spinach Alfredo

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• Author: MixMealMagic
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

These Baked Chicken Ricotta Meatballs with Spinach Alfredo are irresistibly tender, cheesy, and packed with rich Italian flavors. Paired with a creamy garlic-Parmesan spinach Alfredo sauce, this easy oven-baked recipe is perfect for cozy family dinners or meal prep favorites!

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Ingredients

Scale 1x2x3x

For the Meatballs:

• 2 pounds ground chicken

• 1 cup ricotta cheese (whole milk ricotta works best)

• ½ cup grated Parmesan

• ¾ cup Italian breadcrumbs

• 2 large eggs

• 3 cloves fresh garlic, minced

• 1 tablespoon Italian seasoning

• 1 teaspoon salt

• ½ teaspoon black pepper

For the Spinach Alfredo:

• 2 cups heavy cream

• 6 cups fresh baby spinach

• ½ cup butter (one whole stick)

• 4 cloves fresh garlic, minced

• 1 cup grated Parmesan

• Salt and pepper to taste

• A tiny pinch of ground nutmeg

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Instructions

• Mix Meatballs: In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, eggs, garlic, Italian seasoning, salt, and pepper. Gently mix until just combined—don’t overwork it.

• Form & Bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Scoop and roll the mixture into evenly sized meatballs, placing them spaced out on the sheet. Bake for 20-25 minutes or until golden and fully cooked.

• Make Alfredo Sauce: In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer.

• Add Cheese & Spinach: Stir in the Parmesan, salt, pepper, and a pinch of nutmeg. Once smooth and creamy, toss in the spinach and cook until wilted—about 2-3 minutes.

• Combine & Serve: Add baked meatballs into the sauce, gently tossing to coat. Serve hot over pasta, rice, or with crusty bread. Enjoy immediately!

Notes

• Want to go low-carb? Skip the breadcrumbs and substitute with almond flour.

• For added flavor, sprinkle extra Parmesan and fresh basil on top before serving.

• These meatballs freeze well! Store in an airtight container for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baked & Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 4-5 meatballs with sauce
• Calories: 610 kcal
• Sugar: 2g
• Sodium: 780mg
• Fat: 44g
• Saturated Fat: 22g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 42g
• Cholesterol: 205mg

Keywords: Baked Chicken Ricotta Meatballs with Spinach Alfredo, baked ricotta meatballs, creamy spinach Alfredo, chicken meatballs in Alfredo sauce