Baked Chicken Meatballs with Ricotta and Spinach Alfredo Sauce
Delicious and healthy baked chicken meatballs paired with creamy ricotta and a rich spinach Alfredo sauce, perfect for a cozy family dinner.
Ingredients
For the Meatballs
- 500 g ground chicken
- 120 g ricotta cheese Can swap for cottage cheese.
- 1 piece egg
- 40 g grated parmesan
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 50 g breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon sweet paprika
For the Alfredo Sauce
- 2 tablespoons butter
- 250 ml heavy cream
- 100 g fresh spinach, chopped Can use frozen spinach as a substitute.
- 1 pinch nutmeg (optional)
For Serving
- 250 g pasta (spaghetti, tagliatelle, or fettuccine)
- 1 drizzle olive oil For tossing with cooked pasta.
Instructions
Preparation
- Preheat the oven to 200°C (400°F).
- In a large bowl, combine ground chicken, ricotta, egg, grated parmesan, minced garlic, chopped parsley, breadcrumbs, salt, pepper, and sweet paprika. Mix until smooth.
- Form mixture into meatballs and place them on a baking sheet lined with parchment paper.
Cooking
- Bake meatballs in the oven for 20-25 minutes until golden brown. Broil for extra color if desired.
- In a pan, melt butter and sauté minced garlic for about a minute.
- Pour in the heavy cream and stir in parmesan until smooth.
- Stir in chopped spinach and let simmer for 5 minutes, seasoning with salt, pepper, and a pinch of nutmeg.
- Toss cooked meatballs into the Alfredo sauce and simmer for an additional 2-3 minutes.
- Cook pasta according to package instructions, drain, and toss with olive oil before serving.
Notes
For meal prep, meatballs can be made ahead and frozen. Leftovers can be reheated in the microwave or stovetop with a splash of cream. Engage kids in rolling meatballs for added fun!