Creamy Chicken Ricotta Meatballs Alfredo Recipe
Delicious and creamy Chicken Ricotta Meatballs Alfredo combines tender ground chicken meatballs blended with creamy ricotta and spinach, baked to perfection and tossed in a rich Alfredo sauce for a comforting Italian-inspired dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning
Sauce
- 2 cups Alfredo sauce (store-bought or homemade)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, ricotta cheese, chopped spinach, Parmesan cheese, egg, minced garlic, breadcrumbs, salt, pepper, and Italian seasoning. Mix everything together gently until well combined, taking care not to overmix.
- Form the Meatballs: Shape the mixture into golf ball-sized meatballs, about 1 1/2 inches in diameter, and place them evenly spaced on a baking sheet lined with parchment paper or lightly greased.
- Bake the Meatballs: Preheat the oven to 375°F (190°C). Bake the meatballs for 20-25 minutes, or until they are cooked through and lightly golden on the outside. An internal temperature of 165°F (74°C) confirms they are fully cooked.
- Toss Meatballs in Alfredo Sauce: Once the meatballs are baked, transfer them to a large skillet or saucepan. Pour the Alfredo sauce over the meatballs and gently toss to coat them evenly. Heat over medium-low heat for 5 minutes until warmed through.
- Serve: Serve the chicken ricotta meatballs Alfredo hot, over cooked pasta, rice, or with crusty bread for a complete meal.
Notes
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or omit them entirely.
- You can add crushed red pepper flakes to the sauce for a spicy kick.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 1 month.
- Fresh spinach can be substituted with frozen spinach, thoroughly drained and squeezed dry before use.
Keywords: Chicken Meatballs, Ricotta, Alfredo Sauce, Spinach, Italian, Baked Meatballs, Comfort Food
