Description
Tender chicken ricotta meatballs baked to perfection and smothered in creamy spinach Alfredo sauce. A lighter take on Italian classics with juicy protein and garlicky greens.
Ingredients
Scale
- 1 lb ground chicken
- 2/3 cup whole milk ricotta cheese
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tbsp fresh basil or parsley, chopped
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 5 oz fresh baby spinach
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment.
2. Mix meatball ingredients gently; form 1.5-inch balls and bake 20-25 min to 165°F.
3. Melt butter in skillet, sauté garlic 1 min. Simmer cream 2-3 min, whisk in Parmesan.
4. Wilt spinach in sauce. Add meatballs, coat, and simmer 2 min.
5. Serve over pasta with garnishes.
Notes
Use full-fat ricotta for moist meatballs. Chill pre-bake for shape.
Thin sauce with pasta water if needed. Freeze meatballs up to 3 months.
GF: Use GF panko. Air fry at 375°F 12-15 min.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 580
- Sugar: 3g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 220mg