Description

Tender chicken meatballs enriched with creamy ricotta and baked to perfection, then nestled in a velvety spinach Alfredo sauce. A comfort food classic with a Southern twist, perfect for weeknights or special dinners.

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 desired garnishes and side dishes.

Notes

Garnish with parsley, Parmesan, red pepper flakes, or green onions for extra flavor and visual appeal.
Pairs well with buttered noodles, mashed potatoes, or rice pilaf.
Make gluten-free with GF breadcrumbs and GF pasta or rice.
Can be frozen and reheated with great results.