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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Joy

A delicious blend of chicken and ricotta in meatball form served with a creamy spinach Alfredo sauce.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound ground chicken
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 cups heavy cream
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, mix together ground chicken, ricotta cheese, chopped spinach, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper.
  3. Form the mixture into meatballs and place them on a baking sheet.
  4. Bake the meatballs for 20-25 minutes until cooked through.
  5. In a saucepan, heat the heavy cream over medium heat, then stir in the mozzarella until melted and smooth.
  6. Serve the meatballs drenched in the spinach Alfredo sauce.

Notes

  • For a lighter version, use ground turkey instead of chicken.
  • Feel free to add extra vegetables to the sauce for additional flavor.
  • Author: Souzan
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Low Carb

Nutrition

  • Serving Size: 4 meatballs with sauce
  • Calories: 600
  • Sugar: 2 grams
  • Sodium: 800 milligrams
  • Fat: 45 grams
  • Saturated Fat: 20 grams
  • Unsaturated Fat: 15 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 20 grams
  • Fiber: 2 grams
  • Protein: 40 grams
  • Cholesterol: 150 milligrams

Keywords: Baked Chicken Ricotta Meatballs, Spinach Alfredo Sauce