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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Delicious crispy Baked Chicken Ricotta Meatballs topped with a creamy Spinach Alfredo Sauce, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground chicken
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
For the sauce
  • 2 cups Alfredo sauce

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine ground chicken, ricotta cheese, egg, breadcrumbs, grated Parmesan, chopped spinach, garlic powder, salt, and pepper. Mix until well combined.
  3. Roll the mixture into small meatballs, about 1.5 inches in diameter.
Cooking
  1. Place the meatballs on a parchment-lined baking sheet and bake for 25-30 minutes until golden brown.
  2. While the meatballs bake, warm the Alfredo sauce in a small saucepan over medium heat, adding any additional spinach or seasonings if desired.
  3. Once the meatballs are cooked, transfer them to a serving dish and pour the warm spinach Alfredo sauce over them.

Notes

Substitutions for ground chicken may include ground turkey or beef. Store leftovers in an airtight container for up to 3 days; meatballs can be frozen for up to 3 months without sauce.