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When it comes to comfort food, few dishes can rival the heartwarming appeal of baked chicken ricotta meatballs with spinach Alfredo sauce. This delightful combination blends the savory flavors of chicken and ricotta with the rich creaminess of Alfredo sauce, all while incorporating the vibrant nutrition of spinach. As we strive for healthier eating habits, this dish stands out as a perfect amalgamation of satisfaction and nourishment.

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Discover the comforting delight of baked chicken ricotta meatballs paired with a creamy spinach Alfredo sauce. This recipe brings together lean ground chicken, nutritious ricotta, and vibrant spinach for a deliciously satisfying meal that doesn’t compromise on health. With simple ingredients and easy preparation, these meatballs can be a wholesome dish for any occasion. Enjoy the balance of indulgence and nourishment, making dinner a heartwarming experience for you and your loved ones.
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Ingredients
  

For the Meatballs:

1 lb ground chicken

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/2 cup breadcrumbs (preferably Italian seasoned)

1 large egg

2 cloves garlic, minced

1 tsp dried oregano

1 tsp salt

1/2 tsp black pepper

1/4 cup fresh parsley, chopped

Olive oil spray or drizzle for baking

For the Spinach Alfredo Sauce:

2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)

1 cup heavy cream

1 cup grated Parmesan cheese

2 tbsp butter

2 cloves garlic, minced

1/4 tsp nutmeg

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

    Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, ricotta cheese, grated Parmesan cheese, breadcrumbs, egg, minced garlic, oregano, salt, pepper, and chopped parsley. Mix until all ingredients are well combined, but do not overmix as this can make the meatballs tough.

      Form the Meatballs: Using your hands, shape the mixture into meatballs about 1-1.5 inches in diameter. Place the meatballs on the prepared baking sheet, leaving some space between them.

        Bake the Meatballs: Lightly spray or drizzle olive oil over the meatballs. Bake in the preheated oven for 20-25 minutes or until the meatballs are cooked through and golden brown on the outside (internal temperature should reach 165°F/75°C).

          Prepare the Spinach Alfredo Sauce: While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

            Add Cream and Spinach: Pour in the heavy cream and bring it to a gentle simmer. Stir in the chopped spinach and cook until wilted if using fresh. If using frozen, just heat through.

              Thicken and Flavor the Sauce: Gradually whisk in the grated Parmesan cheese until melted and smooth. Season with nutmeg, salt, and pepper to your taste.

                Combine and Serve: Once the meatballs are done, carefully add them to the skillet with the Spinach Alfredo Sauce. Toss gently to coat the meatballs in the sauce.

                  Garnish and Enjoy: Serve the Baked Chicken Ricotta Meatballs with a sprinkle of additional Parmesan cheese and fresh parsley on top. Pair with pasta, a side salad, or crusty bread.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4