Easy Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Tender chicken meatballs stuffed with creamy ricotta, baked to perfection and smothered in a rich, garlicky spinach Alfredo sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/2 cup grated parmesan
- 1 cup heavy cream
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat oven to 400F and line a baking sheet.
- Mix ground chicken, ricotta, breadcrumbs, and parmesan until just combined.
- Roll into golf-ball-sized rounds and place on the baking sheet.
- Bake for 15-20 minutes until internal temp reaches 165F.
- Sauté garlic in butter until fragrant.
- Stir in heavy cream and simmer until thickened.
- Fold in spinach and parmesan until wilted.
- Toss baked meatballs into the sauce and serve immediately.