Baked Chicken Ricotta Meatballs (Printer-Friendly Version)

Plush chicken ricotta meatballs with spinach Alfredo, all baked for a comforting, creamy dinner.

# Ingredients Needed:

→ Meatballs

01 - 1 pound ground chicken breast or thigh mix
02 - 1 cup whole milk ricotta cheese, drained if very wet
03 - 1 large egg
04 - 1 small onion, grated or finely minced
05 - 2 cloves garlic, minced
06 - 1/2 cup panko breadcrumbs or soft breadcrumbs
07 - 1/3 cup finely grated Parmesan cheese
08 - 2 tablespoons chopped parsley or basil
09 - 1 teaspoon kosher salt
10 - Black pepper, freshly ground
11 - Pinch red pepper flakes (optional)
12 - Olive oil for brushing

→ Spinach Alfredo Sauce

13 - 2 tablespoons unsalted butter
14 - 2 cloves garlic, minced
15 - 1 tablespoon all-purpose flour
16 - 1 cup heavy cream
17 - 1 cup whole milk
18 - 1 cup finely grated Parmesan cheese
19 - 4 cups packed fresh baby spinach or 9 ounces frozen spinach, thawed and squeezed dry
20 - Pinch of ground nutmeg
21 - 1 teaspoon lemon zest and a squeeze of lemon juice (optional)
22 - Salt and pepper to taste

→ To Serve (optional)

23 - Cooked pasta, toasted sourdough bread, or roasted broccoli
24 - Extra Parmesan cheese
25 - Chopped fresh herbs

# Step-by-Step Directions:

01 - Preheat oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper and lightly brush with olive oil.
02 - In a large mixing bowl, gently combine ground chicken, ricotta, egg, grated onion, garlic, panko, Parmesan, parsley, salt, black pepper, and red pepper flakes. Mix until evenly incorporated without overworking.
03 - Scoop approximately 2 tablespoons per meatball, roll with damp hands, and arrange on prepared baking sheet. Yields 18 to 22 meatballs.
04 - Brush tops with olive oil. Bake for 15–18 minutes until just cooked through and internal temperature reaches 165°F (74°C). Let rest 3 to 5 minutes after baking.
05 - While meatballs bake, melt butter in a wide saucepan over medium heat. Sauté garlic for 30 seconds. Sprinkle in flour and whisk for 1 minute.
06 - Gradually whisk in heavy cream and milk. Bring to gentle simmer, seasoning with salt, pepper, and nutmeg.
07 - Remove pan from heat, add Parmesan in small portions, whisking until smooth and glossy. Stir in spinach to wilt. Mix in lemon zest and juice if desired.
08 - Nestle baked meatballs into Alfredo sauce and spoon sauce over. Simmer on low for 2–3 minutes to absorb flavors.
09 - Serve over pasta, toasted bread, or preferred side. Garnish with extra Parmesan and fresh herbs.

# Helpful Hints:

01 - Drain ricotta if very moist for better meatball structure.
02 - Chilling meatball mixture for 15 minutes aids shaping, especially in warm kitchens.
03 - Use finely grated Parmesan for a smooth, melt-in sauce.
04 - Add cheese off the heat to avoid a grainy Alfredo.
05 - Let meatballs rest after baking so juices redistribute.

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