Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a heartwarming dish that brings comfort to the dining table. With origins likely intertwined between the Italian love for flavorful meatballs and the creamy richness of Alfredo sauce, this recipe is perfect for creating a delicious and inviting meal for your family. The combination of tender chicken meatballs and a creamy spinach-infused Alfredo sauce is simply irresistible, making it a wonderful choice for both weeknight dinners and special occasions. Kids especially love the creamy sauce, and it's a sneaky way to get them to eat their greens!
This hearty dish pairs beautifully with a side of garlic bread or a simple green salad for some added crunch and freshness. Steamed or roasted vegetables like broccoli or asparagus complement the rich flavors without overwhelming the palate. If you're in the mood for some extra carbs, serve the meatballs and sauce over a bed of fluffy mashed potatoes or creamy polenta—it’s sure to be a hit!
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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Servings: 4-6
Ingredients
1 pound ground chicken
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
2 cups fresh spinach, chopped
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup heavy cream
1 cup grated Parmesan cheese
Pinch of nutmeg
Salt and pepper to taste
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
2 cups fresh spinach, chopped
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup heavy cream
1 cup grated Parmesan cheese
Pinch of nutmeg
Salt and pepper to taste
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine the ground chicken, ricotta cheese, 1/2 cup grated Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Roll the mixture into golf ball-sized meatballs and place them on the prepared baking sheet. Drizzle with olive oil.
Bake the meatballs for 20-25 minutes, or until they are golden brown and cooked through.
While the meatballs are baking, prepare the Spinach Alfredo Sauce. In a large pan, melt the butter over medium heat.
Add the flour and whisk continuously for about 1 minute to create a roux.
Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook until the sauce begins to thicken.
Stir in the grated Parmesan cheese, nutmeg, salt, and pepper. Continue to cook until the cheese has melted and the sauce is smooth.
Add the chopped spinach to the sauce and cook for another 2-3 minutes, until the spinach has wilted.
Serve the baked chicken meatballs hot, topped with the creamy Spinach Alfredo Sauce. Enjoy!
Variations & Tips
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For a gluten-free option, use gluten-free breadcrumbs and flour. If you have picky eaters, you can blend the spinach into the Alfredo sauce so it’s less noticeable. To add a bit of zest, mix some lemon zest into the meatballs or sprinkle some red pepper flakes into the sauce for a little heat. For those who love cheese, a bit of shredded mozzarella over the top when baking the meatballs can add an extra gooey delight.