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Baked Chicken Ricotta Meatballs

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These tender baked chicken meatballs made with ricotta are simmered in a creamy spinach Alfredo sauce, creating a cozy weeknight meal everyone will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken Meatballs
  • 1 pound ground chicken (use lean or regular) Darker meat has more flavor.
  • 1 cup ricotta cheese Whole-milk ricotta gives the best texture.
  • 1/2 cup grated Parmesan cheese Plus extra for serving.
  • 1/2 cup breadcrumbs Panko for a lighter texture; regular works fine.
  • 1 large egg
  • 2 cloves garlic, minced Or 1/2 teaspoon garlic powder in a pinch.
  • 1 teaspoon Italian seasoning Or 1 tsp oregano + 1/2 tsp basil.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Spinach Alfredo Sauce
  • 2 cups fresh spinach, chopped Baby spinach wilts very quickly.
  • 1 cup heavy cream Half-and-half will thin the sauce; reduce heat and simmer longer.
  • 1/2 cup shredded mozzarella cheese For stretch and creaminess.
  • 1 tablespoon olive oil

Method
 

Preparation of Meatballs
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and grease lightly.
  2. In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently until just combined; don’t overwork or meatballs become dense.
  3. Shape the mixture into 1.5-inch meatballs (about 18–20). Place them on the prepared baking sheet, spaced slightly apart.
  4. Bake for 20–25 minutes, until the internal temperature reaches 165°F (74°C) and they’re golden on the outside.
Preparation of Sauce
  1. While the meatballs bake, heat 1 tablespoon olive oil in a large skillet over medium heat.
  2. Add chopped spinach and sauté 2–3 minutes until wilted. Season lightly with salt.
  3. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to medium-low.
  4. Stir in shredded mozzarella until melted and the sauce is smooth and slightly thickened. Taste and adjust seasoning.
  5. Transfer the baked meatballs to the skillet. Gently toss or spoon sauce over them to coat.
  6. Serve warm with an extra sprinkle of Parmesan.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 18gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 600mgFiber: 2gSugar: 3g

Notes

Meatballs can be frozen and reheated in the sauce or oven. Best served over pasta or with a fresh side salad.
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