Decadent Baked Chicken Ricotta Meatballs with Creamy Spinach Alfredo
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Learn how to make delicious Baked Chicken Ricotta Meatballs with Spinach Alfredo. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
1 pound ground chicken
1 cup ricotta cheese
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 egg, beaten
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 cups fresh spinach, chopped
1 cup heavy cream
1/2 cup milk (any variety)
1/2 cup grated Parmesan cheese (for sauce)
1/4 teaspoon nutmeg
Salt and pepper to taste
Instructions
Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, minced garlic, beaten egg, oregano, salt, and pepper. Mix gently until all ingredients are well incorporated.
Using your hands or a small ice cream scoop, form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
Drizzle the meatballs with olive oil and bake in the oven for 25-30 minutes, or until they are golden brown and cooked through.
While the meatballs are baking, heat a large skillet over medium heat and add the chopped spinach. Sauté until wilted, about 2-3 minutes.
Add the heavy cream and milk to the skillet, stirring to combine. Bring the mixture to a gentle simmer.
Stir in the Parmesan cheese and nutmeg, and continue to cook until the sauce thickens slightly. Season with salt and pepper to taste.
Once the meatballs are done, remove them from the oven and carefully add them to the skillet with the spinach Alfredo sauce. Gently toss to coat the meatballs in the sauce.
