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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
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Indulge in the delightful flavors of Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce, a comforting dish that combines tender chicken meatballs with a rich, creamy spinach Alfredo sauce. This recipe is perfect for family dinners or special gatherings, providing a nutritious yet indulgent meal that everyone will love. With simple ingredients and easy-to-follow steps, you can whip up this crowd-pleaser in under an hour. Serve it over pasta or zucchini noodles for a wholesome dinner that’s sure to impress.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, minced garlic, Italian seasoning, parsley, egg, salt, and pepper. Mix gently until just combined.
  3. Shape the mixture into 12–16 meatballs and place on the prepared baking sheet. Bake for 20–25 minutes until golden brown and cooked through (internal temperature should reach at least 165°F).
  4. In a skillet over medium heat, melt butter and sauté fresh spinach until wilted. Remove from heat.
  5. In the same skillet, melt additional butter and sauté garlic for one minute. Stir in heavy cream and bring to a gentle simmer.
  6. Add grated Parmesan cheese, nutmeg, salt, and pepper; cook until thickened (3–5 minutes). Incorporate wilted spinach into the sauce.
  7. Gently add baked meatballs into the sauce to coat them well before serving.

Nutrition

Find it online: https://allfoodierecipes.com/baked-chicken-ricotta-meatballs-with-spinach-alfredo-sauce/