Creamy Chicken Ricotta Meatballs Alfredo Recipe
These Chicken Ricotta Meatballs Alfredo combine tender ground chicken and creamy ricotta cheese with fresh spinach, baked to perfection and tossed in a rich Alfredo sauce. This satisfying Italian-inspired dish is perfect for an easy weeknight dinner or a comforting meal that the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 large egg
- 1/4 cup breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried Italian seasoning
Sauce
- 2 cups Alfredo sauce (store-bought or homemade)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, ricotta cheese, finely chopped spinach, Parmesan, minced garlic, egg, breadcrumbs, salt, pepper, and Italian seasoning. Mix everything thoroughly until well blended.
- Form Meatballs: Using your hands or a spoon, shape the mixture into evenly sized meatballs about 1 to 1 1/2 inches in diameter and place them on a baking sheet lined with parchment paper or lightly greased.
- Bake the Meatballs: Preheat the oven to 400°F (200°C). Bake the meatballs for about 20-25 minutes, or until they are cooked through, golden brown, and reach an internal temperature of 165°F (74°C).
- Toss with Alfredo Sauce: Warm the Alfredo sauce in a large skillet over medium heat. Add the baked meatballs to the sauce and gently toss to coat them evenly. Heat together for 2-3 minutes until everything is hot.
- Serve: Serve the Chicken Ricotta Meatballs Alfredo hot over pasta, rice, or enjoy as is with a side of garlic bread.
Notes
- For a lighter version, use low-fat ricotta and Alfredo sauce.
- Fresh spinach can be substituted with frozen spinach; make sure to thaw and squeeze out excess water before mixing.
- These meatballs can be made ahead and refrigerated or frozen before baking.
- Add red pepper flakes to the meatball mixture for a little heat.
- Serve with freshly grated Parmesan and chopped parsley for extra flavor.
Keywords: chicken meatballs, ricotta meatballs, Alfredo sauce, baked meatballs, Italian recipe, comfort food
