Baked Chicken Ricotta Meatballs with Spinach Alfredo Recipe
Introduction
These Baked Chicken Ricotta Meatballs with Spinach Alfredo are a comforting and flavorful meal that combines tender chicken, creamy ricotta, and nutritious spinach. Ready in no time, they’re perfect for a cozy family dinner or a quick weeknight dish.
Ingredients
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup Alfredo sauce
Instructions
- Step 1: Preheat the oven to 400°F (200°C). In a large bowl, combine the ground chicken, ricotta, and chopped spinach until evenly mixed. Form the mixture into evenly sized meatballs and place them on a baking sheet lined with parchment paper.
- Step 2: Bake the meatballs for 20-25 minutes, or until cooked through and golden on the outside. Remove from the oven and serve warm, topped with heated Alfredo sauce.
Tips & Variations
- For extra flavor, add minced garlic or Italian seasoning to the meatball mixture before baking.
- Try serving with whole wheat pasta or zucchini noodles for a complete meal.
- You can substitute fresh spinach with frozen spinach; just be sure to thaw and drain excess water before mixing.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat. Alfredo sauce can be stored separately and reheated on the stove or in the microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze the meatballs?
Yes, you can freeze the baked meatballs. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag. They will keep for up to 3 months. Reheat thoroughly before serving.
Can I use a different type of cheese instead of ricotta?
Ricotta provides a light, creamy texture, but you can substitute with cottage cheese or even cream cheese if preferred. Adjust the quantity to maintain the right consistency in the meatball mixture.
PrintBaked Chicken Ricotta Meatballs with Spinach Alfredo Recipe
These Baked Chicken Ricotta Meatballs with Spinach Alfredo combine tender, flavorful chicken meatballs enriched with creamy ricotta cheese and nutritious spinach, baked to perfection and served with a rich, velvety Alfredo sauce. This comforting dish is perfect for a wholesome family dinner that’s both satisfying and simple to prepare.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Meatballs
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried Italian herbs
- 1/4 cup breadcrumbs
Sauce
- 1 1/2 cups Alfredo sauce (store-bought or homemade)
- 1/2 cup fresh spinach, chopped
- 1 tablespoon butter (optional for sauce enrichment)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, ricotta cheese, finely chopped spinach, Parmesan cheese, egg, minced garlic, salt, pepper, dried Italian herbs, and breadcrumbs. Mix until all ingredients are thoroughly incorporated, ensuring the mixture is moist but holds shape.
- Form the Meatballs: Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place the formed meatballs on a baking sheet lined with parchment paper or a lightly greased baking dish.
- Bake the Meatballs: Preheat your oven to 375°F (190°C). Bake the meatballs for 20-25 minutes or until they are cooked through and reach an internal temperature of 165°F (74°C). They should be lightly golden and firm to the touch.
- Heat the Spinach Alfredo Sauce: While the meatballs are baking, warm the Alfredo sauce in a saucepan over medium heat. Add the chopped fresh spinach and butter if using, stirring occasionally until the spinach wilts and the sauce is heated through.
- Serve: Once the meatballs are fully cooked, remove them from the oven and transfer to plates. Spoon the warm spinach Alfredo sauce generously over the meatballs. Serve immediately, optionally garnishing with extra Parmesan and fresh herbs for added flavor.
Notes
- Use fresh spinach for better texture and flavor, but frozen spinach, thoroughly drained, can be substituted.
- For a lower-carb option, omit the breadcrumbs or replace with almond flour.
- Ensure the meatballs reach the safe internal temperature of 165°F to prevent any foodborne illness.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid drying out the meatballs.
Keywords: chicken meatballs, baked meatballs, ricotta meatballs, spinach alfredo, healthy chicken recipe, easy dinner, Italian-American dish
