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–+ servings
Aaliyah

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce delightfully combine flavor and nutrition!

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce delightfully combine flavor and nutrition!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

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
  • 1 cup fresh spinach chopped
  • 1 jar 15 ounces Alfredo sauce
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes optional
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined.
  3. Gently fold in the chopped spinach until evenly distributed.
  4. Using your hands, form the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
  5. Bake the meatballs in the preheated oven for 20-25 minutes or until they are cooked through and golden brown.
  6. While the meatballs are baking, heat the Alfredo sauce in a saucepan over medium heat. Stir in olive oil and red pepper flakes (if using) for added flavor.
  7. Once the meatballs are done, add them to the saucepan with the Alfredo sauce and gently coat them.
  8. Serve the meatballs hot, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 100mgSodium: 600mgFiber: 1gSugar: 2g

Notes

  • For a lighter version, substitute half of the ricotta with cottage cheese.
  • Add some chopped sun-dried tomatoes or olives to the meatball mixture for an extra burst of flavor.

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