Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce
Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce is the kind of comforting dish that feels like a warm hug on a plate. Whether you’re hosting a family dinner or just looking for a delicious weeknight meal, these meatballs deliver in flavor and satisfaction. The combination of juicy chicken and creamy ricotta wrapped in a rich spinach Alfredo sauce elevates simple ingredients into a memorable feast. My love for this dish comes from its delightful creaminess balanced with the freshness of spinach—a winning duo that both kids and adults enjoy.
Why you’ll love this dish
This recipe is a must-try for several great reasons. First, it’s incredibly easy to make, letting you whip up a delicious dinner in under an hour. Plus, it’s budget-friendly, using just a handful of ingredients that you might already have in your pantry. The juicy meatballs are packed with flavor and pair perfectly with the indulgent Alfredo sauce, making it a hit at the dinner table, especially with kids. It’s an ideal option for a quick weeknight meal or even for impressing guests at a casual gathering.
“Absolutely loved these! The meatballs were so tender and the Alfredo sauce was creamy without being heavy. Will definitely make this again!”
Preparing Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce
Creating this dish is straightforward and satisfying. You’ll start by making your meatballs, followed by whipping up the creamy spinach Alfredo sauce, and finally baking the meatballs to perfection. This step-by-step approach makes it easy to follow, minimizing the chances of kitchen chaos!
What you’ll need
Gather the following ingredients to make this delicious dish:
- 1 lb (450g) ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced (for the sauce)
- 1 cup heavy cream
- 3 cups fresh spinach, washed and chopped
- 1/2 cup grated Parmesan cheese (for the sauce)
- Salt and pepper, to taste
Feel free to swap ground chicken for turkey or add herbs of your choice to enhance flavor.
Directions to follow
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the meatballs: In a large bowl, combine ground chicken, ricotta cheese, minced garlic, Italian seasoning, and grated Parmesan. Mix until just combined. Season with salt and pepper. Form into golf-ball-sized meatballs and place on the prepared baking sheet.
- Prepare the spinach Alfredo sauce: In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and chopped spinach, cooking until spinach wilts. Incorporate Parmesan cheese, cooking until the sauce is smooth and creamy. Season with salt and pepper.
- Bake the meatballs: Place the meatballs in the oven and bake for 20-25 minutes, or until golden brown and cooked through. Once baked, gently fold the meatballs into the creamy spinach Alfredo sauce before serving.
- Serve immediately and enjoy!
Best ways to enjoy it
To elevate your dining experience, serve these meatballs over a bed of pasta or quinoa for a wholesome meal. You can also finish them with a sprinkle of extra Parmesan and a splash of fresh lemon juice for brightness. Pairing it with a side salad or some garlic bread will round out your table perfectly.
Storage and reheating tips
Leftovers can easily be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them gently on the stove or microwave until heated through. If you want to store them longer, consider freezing the meatballs and sauce separately for up to 3 months.
Helpful cooking tips
- Don’t overmix the meatball ingredients; this helps keep them tender.
- If you prefer a thicker sauce, let it simmer a bit longer to reduce.
- Fresh spinach can be substituted with frozen; just ensure it’s well-drained.
Creative twists
Feel free to experiment with this recipe! You can swap the ricotta for cottage cheese for a lighter option or add herbs like basil or thyme for an Italian twist. Try different cheeses like feta or mozzarella for added flavor varieties.
Your questions answered
How long does this dish take to prepare?
Typically, it takes about 15 minutes to prep and 25 minutes to cook, so you’ll have it ready in under an hour.Can I use a different type of meat?
Yes! Ground turkey or even pork can be good substitutes if you’re looking for a variation.Is it safe to reheat leftovers?
Absolutely! Just ensure leftovers are heated to an internal temperature of 165°F (74°C) before consuming.
By giving this Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce a try, you’ll not only treat yourself but also create a comforting experience for those you serve. Happy cooking!
Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta cheese, minced garlic, Italian seasoning, and grated Parmesan. Mix until just combined. Season with salt and pepper.
- Form into golf-ball-sized meatballs and place on the prepared baking sheet.
- In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and chopped spinach, cooking until spinach wilts.
- Incorporate Parmesan cheese, cooking until the sauce is smooth and creamy. Season with salt and pepper.
- Place the meatballs in the oven and bake for 20-25 minutes, or until golden brown and cooked through.
- Once baked, gently fold the meatballs into the creamy spinach Alfredo sauce before serving.
- Serve immediately over a bed of pasta or quinoa. Optionally, sprinkle with extra Parmesan and a splash of fresh lemon juice.
