Description
Deliciously tender baked chicken ricotta meatballs served with a creamy spinach Alfredo sauce. This Italian-American main course combines lean ground chicken with creamy ricotta and Parmesan in the meatballs, paired with a rich, garlicky Alfredo sauce loaded with fresh spinach, perfect for a comforting low-carb dinner.
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 1 large egg
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil spray for baking
For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- ¼ teaspoon ground nutmeg (optional)
- Salt and pepper to taste
Instructions
- Prepare and bake the meatballs: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix until fully combined, being careful not to overmix. Scoop and roll the mixture into 1½-inch meatballs and place them on the prepared baking sheet. Lightly spray with olive oil and bake for 18–20 minutes or until golden and cooked through, ensuring the internal temperature reaches 165°F.
- Make the spinach Alfredo sauce: While the meatballs bake, heat a large skillet over medium heat and melt the butter. Sauté the minced garlic for about 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan and the optional nutmeg, whisking continuously until the sauce becomes smooth and creamy. Add the chopped spinach and cook for 2–3 minutes until the spinach is wilted. Season the sauce with salt and pepper to taste.
- Combine meatballs and sauce: Once the meatballs are fully cooked, carefully transfer them into the skillet with the Alfredo sauce. Spoon sauce over the meatballs and simmer together for 2–3 minutes to meld the flavors.
- Serve: Serve the baked chicken ricotta meatballs hot, ideally over your choice of pasta, rice, or sautéed zucchini noodles for a delicious low-carb option.
Notes
- You can substitute ground turkey for the chicken for a different flavor profile.
- For extra flavor, add lemon zest or a pinch of crushed red pepper to the Alfredo sauce.
- This recipe freezes well. Freeze the meatballs and sauce separately for best results.
- Use gluten-free breadcrumbs to make this dish gluten-free.
