Description
Baked Chicken Ricotta Meatballs are a delightful twist on a classic comfort food that’s perfect for family dinners, meal prep, or entertaining. These meatballs are incredibly tender, packed with flavor, and smothered in a creamy spinach Alfredo sauce that’s sure to delight your taste buds.
Ingredients
- 1 1/2 pound ground chicken
- 6 ounce whole milk ricotta cheese
- 1 large egg
- 1/3 cup grated Parmesan cheese
- 1/2 cup Italian breadcrumbs
- 1 teaspoon Italian seasoning
- 1/4 cup fresh parsley, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
- 3 cup fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, ricotta, egg, Parmesan, breadcrumbs, Italian seasoning, parsley, garlic, salt, and pepper. Mix until just combined, being careful not to overmix.
3. Shape the mixture into meatballs about the size of a golf ball and place them on the prepared baking sheet.
4. Drizzle the meatballs with a bit of olive oil and bake for 20–25 minutes, or until they are golden brown and cooked through.
5. While the meatballs are baking, heat the olive oil in a skillet over medium heat. Add the chopped spinach and cook until wilted, about 3–4 minutes.
6. Add the heavy cream, milk, nutmeg, and Parmesan to the skillet. Stir and cook for 5–7 minutes, or until the sauce thickens.
7. Once the meatballs are done, add them to the skillet with the Alfredo sauce. Gently stir to coat the meatballs with the creamy sauce.
8. Serve the Baked Chicken Ricotta Meatballs hot, garnished with additional fresh parsley if desired.
Notes
Choose ground chicken with a higher fat content (around 15-20%) to keep the meatballs moist and juicy.
Feel free to substitute with ground turkey or lean ground beef.
Adjust the seasonings to customize the flavor profile.
Be careful not to overmix the meatball mixture to prevent dry meatballs.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg