Baked Chicken Ricotta Meatballs with Spinach Alfredo
Baked Chicken Ricotta Meatballs with Spinach Alfredo is a creamy, comforting dish that perfectly blends juicy ground chicken and ricotta cheese with vibrant spinach, all enveloped in a luscious Alfredo sauce. This recipe is ideal for busy weeknights, allowing you to serve a flavorful meal in under an hour. With its delightful combination of textures and tastes, it guarantees to satisfy both family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground chicken
- 1 cup ricotta cheese (whole-milk preferred)
- 2 cups fresh baby spinach (chopped)
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- In a bowl, combine ground chicken, ricotta, chopped spinach, panko, Parmesan, garlic powder, salt, and pepper until well mixed.
- Shape the mixture into one-inch meatballs and place them on the prepared baking sheet.
- Bake for 20-25 minutes or until golden brown and cooked through.
- For the sauce, heat heavy cream in a saucepan over medium heat; stir in garlic powder and Parmesan until smooth. Season to taste.
- Serve meatballs drizzled generously with Alfredo sauce.
Nutrition
- Serving Size: 4 meatballs (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg