Description
Delicious and tender Baked Chicken Ricotta Meatballs served with creamy spinach alfredo sauce for a comforting meal.
Ingredients
Scale
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 cups spinach alfredo sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the ground chicken, ricotta cheese, breadcrumbs, parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper in a large mixing bowl.
- Form the mixture into meatballs, about the size of a golf ball, and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through.
- Heat the spinach alfredo sauce in a saucepan over low heat while the meatballs bake.
- Serve the meatballs hot with the warm spinach alfredo sauce drizzled on top.
Notes
Make-ahead tips: You can prepare the meatball mixture in advance and refrigerate it for up to a day before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 meatballs
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken meatballs, ricotta meatballs, baked meatballs, Italian recipes