Description
These baked chicken meatballs topped with a rich and creamy Spinach Alfredo sauce are a heavenly combination of flavors and textures. Ground chicken meatballs mixed with ricotta, Parmesan, and Italian seasoning are baked to perfection, then smothered in a luscious homemade Alfredo sauce loaded with fresh spinach. Perfect as a comforting dinner that’s both satisfying and elegant.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Spinach Alfredo Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Pinch of nutmeg
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Meatball Ingredients: In a large bowl, combine the ground chicken, ricotta cheese, 1/2 cup grated Parmesan cheese, breadcrumbs, egg, minced garlic, dried Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated, ensuring your meatballs will be flavorful and hold together.
- Form Meatballs: Roll the mixture into golf ball-sized meatballs and arrange them evenly spaced on the prepared baking sheet. Drizzle with olive oil to help them brown nicely in the oven.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the meatballs are golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C).
- Prepare Roux: While the meatballs bake, melt the butter in a large pan over medium heat. Add the flour and whisk constantly for about 1 minute to form a smooth roux, which will thicken the sauce.
- Make Alfredo Sauce: Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps. Cook the mixture, stirring often, until it thickens enough to coat the back of a spoon.
- Add Cheese and Seasoning: Stir in the grated Parmesan cheese, a pinch of nutmeg, salt, and pepper. Continue cooking the sauce until the cheese has melted and the sauce is silky smooth.
- Add Spinach: Fold the chopped fresh spinach into the Alfredo sauce and cook for another 2-3 minutes until the spinach wilts and integrates into the sauce.
- Serve: Spoon the creamy Spinach Alfredo sauce over the freshly baked chicken meatballs and serve hot. Enjoy this comforting and flavorful dish!
Notes
- For a gluten-free variation, substitute regular breadcrumbs and flour with gluten-free alternatives.
- You can blend the spinach into the Alfredo sauce for a smoother texture and to conceal it from picky eaters.
- Add some lemon zest to the meatball mixture for a bright, fresh flavor twist.
- Sprinkle red pepper flakes into the Alfredo sauce if you prefer a spicy kick.
- For extra cheesy indulgence, sprinkle shredded mozzarella over the meatballs before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and stovetop sauce preparation
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (approx. 1 cup meatballs with sauce)
- Calories: 410
- Sugar: 3g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: thirtyfiveg
- Cholesterol: 120mg
Keywords: chicken meatballs, spinach alfredo sauce, baked meatballs, creamy alfredo, Italian chicken recipe, healthy comfort food
