Baked Chicken Ricotta Meatballs with Spinach Alfredo is a delicious and comforting dish, combining tender chicken meatballs made with ricotta cheese and spinach, paired with a creamy, rich Alfredo sauce. It’s a great low-carb, high-protein meal that’s perfect for dinner or special occasions!
Baked Chicken Ricotta Meatballs with Spinach Alfredo
Ingredients:
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (or almond flour for a low-carb version)
- 1/4 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Spinach Alfredo Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh spinach, chopped
- 1 tablespoon olive oil (optional, for sautéing spinach)
Instructions:
1. Prepare the Meatballs:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, chopped spinach, egg, minced garlic, oregano, salt, and pepper. Mix everything together until fully combined, but be careful not to overwork the mixture.
- Roll the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until the meatballs are cooked through and slightly browned on the outside. Check the internal temperature; it should reach 165°F (74°C).
2. Make the Spinach Alfredo Sauce:
- While the meatballs are baking, heat the olive oil (if using) in a large skillet over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant. If you want a little more flavor, you can also sauté the spinach in the olive oil before adding the garlic.
- Add the heavy cream to the pan and bring it to a gentle simmer.
- Stir in the grated Parmesan cheese, salt, and pepper. Continue to cook for 3-5 minutes, whisking occasionally, until the sauce thickens slightly.
- Add the chopped spinach to the sauce and stir until wilted.
3. Combine:
- Once the meatballs are done, add them to the skillet with the spinach Alfredo sauce.
- Gently toss to coat the meatballs with the sauce and let them simmer in the sauce for 2-3 minutes to absorb some of the flavors.
4. Serve:
- Serve the Baked Chicken Ricotta Meatballs with Spinach Alfredo immediately, either on their own or with a side of your favorite pasta or zucchini noodles for a low-carb option.
- Garnish with extra Parmesan cheese or fresh herbs like parsley, if desired.
Tips:
- Low-Carb Option: For a keto-friendly version, serve the meatballs over zucchini noodles or cauliflower rice.
- Add-ins: You can include more vegetables in the sauce, like mushrooms or sun-dried tomatoes, to customize it to your liking.
- Make-Ahead: You can make the meatballs and sauce ahead of time and store them in the refrigerator for 2-3 days, or freeze them for later use.
These Baked Chicken Ricotta Meatballs with Spinach Alfredo will satisfy your cravings for comfort food while keeping things light and healthy! 🧀🍗
