Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Looking for a delicious and wholesome meal that the whole family will love? Try these Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce! These meatballs are tender, flavorful, and perfect for serving over a bed of pasta or with a side of crusty bread. The creamy spinach Alfredo sauce adds a touch of elegance to this comforting dish.
Ingredients
Scale
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 (10-ounce) package frozen spinach, thawed and drained
- 1 (15-ounce) jar Alfredo sauce
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, garlic, oregano, salt, pepper, and egg. Mix until well combined.
- Form the mixture into meatballs about 1 inch in diameter and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and golden brown.
- While the meatballs are baking, heat the Alfredo sauce in a saucepan over medium heat. Stir in the thawed and drained spinach and cook until heated through.
- Once the meatballs are done, serve them over a bed of pasta or with a side of crusty bread. Top with the spinach Alfredo sauce and enjoy!