Baked Chicken Ricotta Meatballs in Spinach Alfredo Sauce
A delightful dish featuring tender chicken meatballs combined with a creamy and luscious spinach Alfredo sauce, perfect for any occasion.
Ingredients
For the meatballs
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 1/2 cup bread crumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
For the sauce and assembly
- 3 cups fresh spinach, chopped
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 tablespoon olive oil
- to taste Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, bread crumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form the mixture into meatballs, about 1 1/2 inches in diameter. Place them on a baking sheet lined with parchment paper.
Cooking
- In a skillet, heat the olive oil over medium heat. Sauté the chopped spinach until wilted, about 2-3 minutes. Remove from heat.
- Pour half of the Alfredo sauce into the bottom of a baking dish. Layer the sautéed spinach evenly over the sauce.
- Place the meatballs on top of the spinach layer. Pour the remaining Alfredo sauce over the meatballs, ensuring they are evenly coated.
- Bake in the preheated oven for 25-30 minutes, or until the meatballs are cooked through and the sauce is bubbling.
- Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
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Notes
Serve over pasta or with a side salad. You can also add garlic bread to make the meal more fulfilling.