Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Creamy, tender chicken ricotta meatballs baked to perfection and smothered in a rich spinach Alfredo sauce. A comforting Italian low-carb dinner idea.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Ingredients
1 pound ground chicken
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh spinach, chopped
1 cup heavy cream
1/2 cup shredded mozzarella cheese
1 tablespoon olive oil
Instructions
Preheat oven to 400°F (200°C).
In a large bowl, mix together ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper.
Shape into 1.5-inch meatballs and place on a greased baking sheet.
Bake for 20–25 minutes until golden and cooked through.
Meanwhile, heat olive oil in a skillet. Sauté chopped spinach for 2–3 minutes until wilted.
Add heavy cream and simmer. Stir in mozzarella until smooth and melted.
Add baked meatballs to the skillet and gently toss to coat in the sauce.
Serve warm with extra Parmesan if desired.
Notes
Add chopped fresh basil or parsley for extra flavor.
Swap ground chicken with turkey for a leaner version.
Use half-and-half instead of heavy cream for a lighter sauce.
