Description
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a comforting, flavorful dish perfect for cozy dinners or entertaining guests. Tender chicken meatballs pair beautifully with a creamy spinach Alfredo sauce.
Ingredients
- Ground chicken
- Ricotta cheese
- Fresh spinach
- Pasta (spaghetti or penne)
- Parmesan cheese
- Garlic
- Italian seasoning
- Heavy cream
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray a baking dish with cooking spray.
- In a large bowl, combine ground chicken, ricotta cheese, Italian seasoning, minced garlic, salt, and pepper until just mixed.
- Shape the mixture into golf ball-sized meatballs and arrange them in the baking dish.
- Bake for 25 minutes until golden brown and cooked through (internal temperature of 165°F/74°C).
- While the meatballs bake, heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, then add spinach and cook until wilted. Stir in heavy cream and Parmesan until smooth; season with salt and pepper.
- Once meatballs are done, pour the spinach Alfredo sauce over them and let sit for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg