Indulge in the comforting flavors of Baked Chicken Ricotta Meatballs, a delightful twist on traditional meatballs that combines juicy chicken with creamy ricotta cheese. This recipe marries Italian-American cuisine with a health-conscious approach, making it a perfect choice for a family-friendly dinner.
Ingredients
Scale:
1 lb ground chicken
1/2 cup ricotta cheese, preferably whole milk
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs, preferably whole wheat
1 large egg
2 cloves garlic, minced
1/2 cup fresh spinach, chopped
1 tablespoon fresh parsley, chopped or 1 teaspoon dried
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons butter
2 cloves garlic, minced for sauce
1 cup heavy cream
1 cup grated Parmesan cheese for sauce
1/2 cup fresh spinach, chopped for sauce
Cooked pasta of your choice
Additional grated Parmesan cheese for topping
A sprinkle of red pepper flakes
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, chopped spinach, parsley, Italian seasoning, salt, and pepper. Mix until just combined.
Using your hands, form the mixture into meatballs, about 1.5 inches 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 on the outside.
While the meatballs are baking, prepare the spinach alfredo sauce. In a saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth. Add the chopped spinach, salt, and pepper.
Once the meatballs are done, remove them from the oven and gently toss them in the spinach alfredo sauce.
Serve the baked chicken ricotta meatballs over the cooked pasta, drizzling extra sauce on top. Sprinkle with additional Parmesan cheese and fresh parsley if desired.
