Description

Juicy chicken meatballs enriched with creamy ricotta, baked to golden perfection and smothered in a luxurious spinach Alfredo sauce. Comforting, family-friendly, and a bit fancy.

Ingredients

1 lb ground chicken
1/2 cup ricotta cheese
1 large egg
1/2 cup panko breadcrumbs
1/3 cup grated Parmesan cheese (for meatballs)
2 garlic cloves, minced
2 tbsp fresh parsley, chopped
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil or nonstick spray
2 tbsp butter
1 cup heavy cream
1/2 cup grated Parmesan cheese (for sauce)
2 cups baby spinach
Pinch of nutmeg (optional)

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Instructions

Preheat oven to 400°F. Line a baking sheet with parchment or foil and lightly oil or spray it.
In a large bowl, mix ground chicken, ricotta, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper until combined. Don’t overmix.
Form into tablespoon-sized balls and place on the baking sheet. Bake for 20–25 minutes until golden and cooked through.
Meanwhile, melt butter in a skillet over medium heat. Add heavy cream and bring to a gentle simmer.
Whisk in Parmesan until melted and smooth. Stir in spinach and cook until wilted. Add nutmeg if using.
Transfer baked meatballs to the sauce, turn to coat, and let flavors meld on low heat for 1–2 minutes.
Serve hot with extra parsley, Parmesan, or red pepper flakes if desired.

Notes

Try green onions or red pepper flakes for extra garnish.
Serve with buttered noodles, mashed potatoes, or a crisp salad.
Use ground turkey if preferred.
Make it gluten-free by using gluten-free breadcrumbs and pasta.