Baked Chicken Ricotta Meatballs with Spinach Alfredo
Delicious baked chicken meatballs filled with creamy ricotta and fresh spinach, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Poultry
Ingredients
Scale
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup marinara or alfredo sauce
- 1 cup pasta (optional)
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the ground chicken, ricotta cheese, chopped spinach, grated Parmesan, egg, garlic powder, onion powder, salt, and pepper in a large bowl until well combined.
- Form the mixture into meatballs, placing them on a greased baking sheet.
- Bake for 20-25 minutes until fully cooked and lightly browned.
- Cook the pasta according to package instructions, then drain.
- Heat the marinara or alfredo sauce in a medium saucepan over low heat.
- Simmer the cooked meatballs in the sauce for about 5 minutes.
- Serve the meatballs over pasta or on their own, garnished with fresh basil if desired.
Notes
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg