Baked Chicken Ricotta Meatballs with Spinach Alfredo
Hey there, fellow food lover! Today, I want to share with you one of my all-time favorite recipes: Baked Chicken Ricotta Meatballs with Spinach Alfredo. These delicious meatballs are packed with flavor and are a perfect combination of tender chicken, creamy ricotta, and fragrant herbs. Paired with a luscious spinach alfredo sauce, this dish is a true crowd-pleaser that will have everyone coming back for seconds.
Why You’ll Love This
I make this dish whenever I want something comforting and hearty. The meatballs are incredibly tender and juicy, thanks to the addition of ricotta cheese. They practically melt in your mouth! And the spinach alfredo sauce adds a touch of freshness and a burst of flavor that complements the meatballs perfectly. It’s a match made in culinary heaven!
Ingredients
For the meatballs:
- 500g ground chicken
- 1 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the spinach alfredo sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Directions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. Shape the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
4. Bake the meatballs in the preheated oven for 20-25 minutes or until they are cooked through and golden brown.
5. While the meatballs are baking, prepare the spinach alfredo sauce. In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
6. Add the chopped spinach to the saucepan and cook until wilted, stirring occasionally.
7. Pour in the heavy cream and bring the mixture to a simmer. Stir in the grated Parmesan cheese until it melts and the sauce thickens slightly. Season with salt and pepper to taste.
8. Once the meatballs are ready, remove them from the oven and transfer them to a serving dish.
9. Pour the spinach alfredo sauce over the meatballs, ensuring they are generously coated.
10. Serve the Baked Chicken Ricotta Meatballs with Spinach Alfredo hot and garnish with additional chopped parsley, if desired.
Notes
Feel free to experiment with different herbs and spices in the meatball mixture. You can add some dried basil or even a pinch of red pepper flakes for a little kick.
Variations
If you don’t have ground chicken on hand, you can substitute it with ground turkey or even lean ground beef. The meatballs will still turn out delicious!
Equipment
While it’s not essential, using a cookie scoop or an ice cream scoop to shape the meatballs will help ensure they are uniform in size and cook evenly.
Storage
Though honestly, in my house, this dish never lasts more than a day! However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Simply reheat the meatballs and sauce in a saucepan or microwave before serving.
Serving Suggestions
I personally love serving these meatballs with a side of creamy mashed potatoes or buttered pasta. The flavors complement each other beautifully. You can also serve them as an appetizer with toothpicks for dipping into the spinach alfredo sauce.
Pro Tips
Don’t skip the step of wilting the spinach for the sauce. It adds a lovely depth of flavor and texture to the dish. Plus, it’s an excellent way to sneak in some extra greens!
When shaping the meatballs, slightly wetting your hands with water will prevent the mixture from sticking to your fingers.
FAQ
Q: Can I freeze the meatballs?
A: Absolutely! Once the meatballs are baked and cooled, you can freeze them in an airtight container or freezer bags for up to 3 months. To reheat, simply thaw them in the refrigerator overnight and warm them in a saucepan or microwave.
Q: Can I use frozen spinach instead of fresh?
A: Yes, you can substitute frozen spinach for fresh. Just make sure to thaw and drain it thoroughly before adding it to the saucepan.
Q: Can I use store-bought alfredo sauce instead of making my own?
A: Of course! If you’re short on time, feel free to use your favorite store-bought alfredo sauce. However, I highly recommend giving the homemade spinach alfredo sauce a try. It’s incredibly creamy and adds a burst of freshness to the meatballs.
Now that you have the recipe for these scrumptious Baked Chicken Ricotta Meatballs with Spinach Alfredo, it’s time to gather your ingredients and get cooking! Trust me, once you take a bite of these tender meatballs smothered in creamy spinach alfredo sauce, you’ll be hooked. Enjoy!
Baked Chicken Ricotta Meatballs with Spinach Alfredo
Delicious and tender baked chicken ricotta meatballs served with a luscious spinach alfredo sauce. Packed with flavor and perfect for a comforting and hearty meal.
Ingredients
- 500g ground chicken
- 1 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- Salt and pepper to taste
Directions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, combine the ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
-
Shape the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
-
Bake the meatballs in the preheated oven for 20-25 minutes or until they are cooked through and golden brown.
-
While the meatballs are baking, prepare the spinach alfredo sauce. In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
-
Add the chopped spinach to the saucepan and cook until wilted, stirring occasionally.
-
Pour in the heavy cream and bring the mixture to a simmer. Stir in the grated Parmesan cheese until it melts and the sauce thickens slightly. Season with salt and pepper to taste.
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Once the meatballs are ready, remove them from the oven and transfer them to a serving dish.
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Pour the spinach alfredo sauce over the meatballs, ensuring they are generously coated.
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Serve the Baked Chicken Ricotta Meatballs with Spinach Alfredo hot and garnish with additional chopped parsley, if desired.