Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

These comforting baked chicken ricotta meatballs served with creamy spinach Alfredo sauce are perfect for cozy family dinners or brunches, blending rich flavors with a healthy touch.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 380

Ingredients Method Nutrition Notes

Ingredients

Meatball Mixture

1 pound ground chicken Ensure chicken is fresh.
1 cup ricotta cheese Can substitute with cottage cheese.
1/2 cup grated Parmesan cheese
1 cup breadcrumbs Can be substituted for gluten-free options.
1 large egg Acts as a binder.
2 cups fresh spinach, chopped Provides a health boost.
1 teaspoon garlic powder
1 teaspoon onion powder
to taste Salt
to taste Pepper

Sauce

2 cups Alfredo sauce Can heat while meatballs bake.

Method

Preparation

Preheat the oven to 400°F (200°C).
In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, chopped spinach, garlic powder, onion powder, salt, and pepper until well mixed.
Shape the mixture into meatballs and arrange them onto a baking sheet.

Cooking

Bake the meatballs for 20 to 25 minutes, or until they’re golden and cooked through.
While the meatballs bake, gently heat the Alfredo sauce in a saucepan over low heat.
Serve the meatballs drizzled with or tossed in the spinach Alfredo sauce, with or without your favorite pasta.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 25gProtein: 28gFat: 18gSaturated Fat: 8gSodium: 530mgFiber: 2gSugar: 3g

Notes

These meatballs can be served over fettuccine or mashed potatoes, garnished with extra Parmesan or parsley. Store leftovers in an airtight container for up to three days or freeze for longer storage. Thaw in the fridge overnight before reheating.

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