Baked Chicken Ricotta Meatballs with Spinach
These baked chicken ricotta meatballs with spinach are creamy, comforting, and easy to pull together for a busy weeknight dinner. Tossed in a luscious ricotta alfredo sauce, they’ll win hearts around the table—picky eaters included.
Equipment
- Baking Sheet
- Mixing Bowl
- Skillet
Ingredients
- 1/2 cup seasoned breadcrumbs
- 1/2 cup milk
- 1 onion finely chopped
- 3 cloves garlic minced
- 1/4 cup parsley freshly chopped
- 1/4 cup sun-dried tomatoes finely chopped
- 1 1/2 pounds ground chicken or turkey
- 3/4 cup ricotta cheese
- 1 large egg
- 1/3 cup Parmesan cheese freshly grated
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 jar Alfredo sauce prepared
- 6 ounces fresh spinach
Instructions
- In a large bowl, mix breadcrumbs and milk. Let sit for a few minutes.
- Add onion, garlic, parsley, sun-dried tomatoes, ricotta, egg, Parmesan, Italian seasoning, salt, and pepper. Mix well.
- Add ground chicken or turkey to the bowl. Gently mix until combined. Don't overwork!
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Shape meat into 1½-inch meatballs and place on sheet.
- Bake for 20–25 minutes until golden and cooked through. Optional: broil for extra browning in the last 2 minutes.
- While baking, heat Alfredo sauce in a skillet. Stir in extra ricotta if desired. Add spinach and cook until wilted.
- Add baked meatballs to the skillet and let simmer for 3–5 minutes to absorb the flavor.
Notes
These meatballs freeze well and reheat perfectly in the sauce. Serve with pasta, garlic bread, or over a bed of sautéed veggies!