Description
These baked chicken ricotta meatballs are a flavorful and wholesome dish, perfect for family meals or dinner parties. They feature a creamy texture from ricotta and a nutritional boost from spinach, all coated in a rich spinach Alfredo sauce.
Ingredients
Scale
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- For the Spinach Alfredo Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper.
- Mix the ingredients until well combined, but do not overmix.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
- Drizzle olive oil over the meatballs. Bake for 25-30 minutes or until cooked through and golden brown.
- While the meatballs are baking, melt the butter in a saucepan over medium heat. Add garlic and sauté until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in chopped spinach and grated Parmesan cheese. Season with salt and pepper to taste.
- Once the meatballs are done, remove them from the oven and pour the spinach Alfredo sauce over the top.
- Place back in the oven for an additional 5 minutes to let the flavors meld.
- Remove from the oven and serve.
Notes
- For best results, use fresh ingredients.
- Taste the meatball mixture before baking and adjust seasoning as needed.
- Ensure chicken reaches an internal temperature of 165°F (74°C).
- Experiment with adding fresh herbs like basil or oregano.
- Consider serving with side dishes like garlic bread or roasted vegetables.
- For gluten-free meatballs, use gluten-free breadcrumbs or oats.
- If you don’t have ricotta, cottage cheese or mozzarella can be substituted.
- Avoid overmixing the meatball mixture for tender results.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 meatballs
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 18g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 28g
- Cholesterol: N/A