Description

These baked chicken ricotta meatballs are tender, juicy, and packed with flavor thanks to creamy ricotta cheese. Served with a rich and cheesy spinach Alfredo sauce, this dish is pure comfort food with a fresh twist. It’s perfect for a cozy weeknight dinner or to impress guests!

Ingredients

For the Meatballs:

1 lb ground chicken
1/2 cup ricotta cheese
1/3 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped (or 1 tsp dried)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
Olive oil spray (for baking)

For the Spinach Alfredo Sauce:

2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups milk (whole or 2%)
3/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh spinach, chopped

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
Make the meatballs: In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, salt, pepper, and Italian seasoning. Mix until just combined—don’t overwork the mixture.
Scoop and roll into 1 1/2-inch balls (about 18–20 meatballs) and place on the baking sheet.
Lightly spray the tops of the meatballs with olive oil.
Bake for 20–22 minutes, or until cooked through and golden on the outside.
While meatballs bake, make the sauce: Melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
Whisk in flour and cook for 1–2 minutes. Slowly whisk in milk, stirring constantly to avoid lumps.
Add Parmesan, salt, and pepper. Stir until smooth and thickened, about 3–5 minutes.
Stir in chopped spinach and cook for another 1–2 minutes, until wilted.

Add baked meatballs to the skillet and gently coat with sauce. Serve warm.

Notes

Serve over pasta, zucchini noodles, or mashed potatoes.
You can prep the meatballs ahead and freeze them (cooked or uncooked).

For extra richness, use half-and-half or heavy cream in the sauce.