Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce offer a delightful twist on comfort food, blending tender chicken meatballs with a luscious, creamy spinach Alfredo sauce. This dish is ideal for cozy family dinners or impressing guests with its rich flavors and satisfying texture.
Every bite delivers a harmonious mix of savory herbs, smooth ricotta, and fresh spinach enveloped in a velvety sauce, making it an indulgent yet light meal option. The baked meatballs ensure a juicy interior with a golden exterior, perfectly complemented by the cheesy, spinach-infused sauce.
- Combines protein-rich chicken with creamy ricotta for moist, tender meatballs.
- Spinach Alfredo sauce adds vibrant color, nutrition, and velvety texture.
- Baked, not fried meatballs create a healthier yet delicious meal.
- Versatile enough to serve with pasta, zoodles, or crusty bread.
Ingredients
- Ground Chicken: Lean chicken provides a tender base for moist, flavorful meatballs.
- Ricotta Cheese: Adds creaminess and moisture, keeping meatballs soft and rich.
- Breadcrumbs: Helps bind the meat mixture and maintains the meatballs’ shape; gluten-free option works well too.
- Large Egg: Acts as a natural binder, ensuring the meatballs hold together during baking.
- Garlic (Cloves, minced): Imparts depth and aromatic intensity to the chicken mixture and sauce.
- Grated Parmesan Cheese: Adds a nutty, savory flavor enhancing both meatballs and Alfredo sauce.
- Dried Oregano: Provides an earthy, slightly peppery herbaceous note.
- Dried Basil: Offers a sweet and aromatic hint complementing Italian flavors.
- Olive Oil: Used for baking and sautéing to impart subtle richness without overpowering.
- Fresh Spinach (chopped): Brings vibrant color, nutrients, and freshness to the creamy sauce.
- Heavy Cream: Creates the rich and velvety base of the Alfredo sauce.
- Shredded Mozzarella Cheese: Melts smoothly, giving the sauce a gooey, cheesy texture.
- Dried Italian Seasoning: An aromatic blend enriching the sauce’s flavor complexity.
- Salt and Pepper: Balances and enhances all the dish’s flavors.
- Fresh Parsley (chopped, optional): Adds a fresh, herbaceous finish and vibrant garnish.
Instructions
- Preheat Oven and Prepare Baking Sheet
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Set the oven to 400°F (200°C) and lightly grease a baking sheet with olive oil. This prevents sticking and helps achieve evenly baked meatballs with a golden crust.
- Mix Meatball Ingredients
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In a large bowl, gently combine ground chicken, ricotta cheese, breadcrumbs, egg, grated Parmesan, minced garlic, oregano, basil, salt, and pepper. Mixing just until combined preserves meatball tenderness and avoids toughness.
- Form and Arrange Meatballs
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Roll the mixture into 1½-inch meatballs and place them spaced evenly on the prepared baking sheet. You’ll make about 16 meatballs, ensuring even cooking without overcrowding.
- Bake the Meatballs
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Bake for 18-20 minutes until golden brown and fully cooked through. Baking instead of frying reduces excess fat while delivering juicy, tender meatballs with a lightly crisp exterior.
- Sauté Garlic and Spinach
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While meatballs bake, heat olive oil in a large skillet over medium heat. Add minced garlic and cook 1 minute until fragrant, then stir in chopped spinach and cook 2-3 minutes until wilted and tender.
- Create the Spinach Alfredo Sauce
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Pour in heavy cream and bring to a gentle simmer. Let it thicken slightly for 3-5 minutes, then stir in Parmesan and mozzarella cheeses and Italian seasoning. Continue stirring until the sauce is smooth and glossy.
- Season the Sauce
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Taste the sauce and add salt and pepper accordingly to enhance and balance all flavors before combining with the meatballs.
- Combine Meatballs with Sauce
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Transfer baked meatballs carefully into the skillet with the spinach Alfredo sauce. Gently stir to coat evenly, allowing the meatballs to absorb the rich flavors.
- Simmer Together
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Let meatballs and sauce simmer together for 5-7 minutes, blending the flavors beautifully and ensuring every bite is luscious.
- Serve and Garnish
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Plate the dish and garnish with fresh chopped parsley if desired. Serve hot alongside pasta, zucchini noodles, or crusty bread for a complete meal.
- Use fresh spinach for vibrant color and optimal flavor; frozen can make sauce watery.
- Do not overmix the meatball mixture to keep meatballs tender and juicy.
- If preferred, substitute ground turkey for chicken, but adjust seasoning accordingly.
- For gluten-free meals, use gluten-free breadcrumbs without compromising texture.
Storage Tips
Store leftover meatballs and spinach Alfredo sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove to maintain sauce creaminess and meatball tenderness.
Serving Suggestions
Serve these meatballs atop your favorite pasta, creamy polenta, or spiralized zucchini noodles for a low-carb option. Add a crisp side salad or garlic bread to complete the meal.
- Use a cookie scoop to form uniform meatballs for even baking.
- Allow sauce to simmer gently to avoid curdling the cream or cheese.
- Rest meatballs briefly after baking before adding to sauce for better texture retention.
- Freshly grate cheeses rather than pre-grated for superior melting and flavor.
FAQs
- Can I make these meatballs ahead of time?
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Yes, you can prepare and shape the meatballs up to a day in advance and refrigerate them before baking. The sauce can also be made ahead and reheated with meatballs.
- Is it possible to freeze leftovers?
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Absolutely! Freeze cooled meatballs and sauce separately in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- What can I substitute for ricotta cheese?
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Cottage cheese or cream cheese can be used as alternatives, though texture and taste may vary slightly from ricotta’s creamy mildness.
- Can I use fresh herbs instead of dried?
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Yes, fresh oregano and basil can be substituted but use about three times the amount of dried for similar flavor intensity.
- How can I make this dish lower in fat?
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Use reduced-fat ricotta and Parmesan cheeses and substitute heavy cream with half-and-half or evaporated milk for a lighter sauce.
- Are the meatballs gluten-free?
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They can be by using gluten-free breadcrumbs or crushed gluten-free crackers in place of standard breadcrumbs.
- Can this be made dairy-free?
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For a dairy-free version, replace ricotta with mashed tofu, use dairy-free cheese alternatives, and substitute cream with coconut milk.
Baked Chicken Ricotta Meatballs Alfredo
Equipment
- 1 oven for baking meatballs
- 1 baking sheet greased with olive oil
- 1 large bowl for mixing meatball ingredients
- 1 large skillet for preparing Alfredo sauce
- 1 spatula or spoon for stirring sauce and coating meatballs
Ingredients
- 1 lb ground chicken
- ½ cup ricotta cheese
- ½ cup breadcrumbs or gluten-free breadcrumbs
- 1 large egg
- 2 cloves garlic minced
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil for greasing
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 3 cups fresh spinach chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- ¼ cup chopped fresh parsley optional, for garnish
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
- In a large bowl, combine ground chicken, ricotta, breadcrumbs, egg, Parmesan, minced garlic, oregano, basil, salt, and pepper; mix gently to combine.
- Form the mixture into 1 ½-inch meatballs and place evenly on the prepared baking sheet.
- Bake meatballs for 18-20 minutes until golden brown and fully cooked.
- While the meatballs bake, heat olive oil in a large skillet over medium heat and sauté garlic for about 1 minute until fragrant.
- Add chopped spinach to the skillet and cook for 2-3 minutes until wilted and tender.
- Pour in heavy cream and bring to a simmer; cook 3-5 minutes until slightly thickened.
- Stir in Parmesan, mozzarella, and Italian seasoning; cook until cheeses melt and sauce is smooth.
- Season sauce with salt and pepper to taste.
- Add baked meatballs to the sauce and gently stir to coat.
- Simmer meatballs in the sauce for 5-7 minutes to blend flavors.
- Transfer meatballs and sauce to a serving dish and garnish with fresh parsley; serve hot.
Notes
- Use gluten-free breadcrumbs to make this dish gluten-free.
- Serve with pasta or zucchini noodles for a complete meal.
- Store leftovers in an airtight container in the fridge up to 3 days.
- Reheat gently to avoid drying out the meatballs.
