Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jennifer
  • Total Time: 40 minutes
  • Yield: Serves 4

Description

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a delightful combination of tender chicken meatballs and a rich, creamy sauce that will have everyone asking for seconds.


Ingredients

  • Ground chicken
  • Ricotta cheese
  • Fresh spinach
  • Parmesan cheese
  • Breadcrumbs
  • Eggs
  • Garlic
  • Heavy cream

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine ground chicken, ricotta, breadcrumbs, eggs, minced garlic, and seasonings until just mixed.
  3. Form into two-inch meatballs and place on a parchment-lined baking sheet.
  4. Bake for 20 minutes or until golden brown and internal temperature reaches 165°F (74°C).
  5. For the spinach Alfredo, melt butter in a saucepan over medium heat; add heavy cream and Parmesan, stirring until smooth.
  6. Fold in fresh spinach until wilted. Season with salt and pepper.
  7. Combine baked meatballs with Alfredo sauce and let flavors meld for five minutes before serving.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 meatball with sauce (150g)
  • Calories: 358
  • Sugar: 2g
  • Sodium: 620mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 24g
  • Cholesterol: 95mg