Baked Chicken Ricotta Spinach (Print Version)
# Ingredients:
→ For the Chicken Ricotta Meatballs
01 -
1 pound ground chicken
02 -
1/2 cup ricotta cheese
03 -
1/4 cup grated Parmesan cheese
04 -
1/4 cup breadcrumbs or gluten-free breadcrumbs
05 -
1 clove garlic, minced
06 -
1 teaspoon Italian seasoning
07 -
1/4 cup fresh parsley, finely chopped
08 -
1 large egg
09 -
Salt and freshly ground black pepper, to taste
→ For the Spinach Alfredo Sauce
10 -
2 cups fresh spinach
11 -
1 tablespoon unsalted butter, plus extra as needed
12 -
2 cloves garlic, minced
13 -
1 cup heavy cream
14 -
1/2 cup freshly grated Parmesan cheese
15 -
Pinch of ground nutmeg
16 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 -
In a large mixing bowl, combine ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, Italian seasoning, parsley, egg, and a generous pinch of salt and black pepper. Mix gently just until incorporated.
03 -
With slightly damp hands, shape the mixture into 12 to 16 evenly sized meatballs and arrange them on the prepared baking sheet. Bake for 20 to 25 minutes, or until golden and the internal temperature reaches 165°F (74°C).
04 -
While meatballs bake, melt 1 tablespoon butter in a large skillet over medium heat. Add spinach and cook until just wilted. Transfer wilted spinach to a plate and set aside.
05 -
In the same skillet, melt an additional small amount of butter if needed. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, a pinch of nutmeg, salt, and black pepper. Continue stirring and cook for 3 to 5 minutes, until sauce thickens slightly.
06 -
Return wilted spinach to the Alfredo sauce, stirring to evenly combine.
07 -
Place baked meatballs into the skillet, spooning sauce over them. Allow to simmer gently for 2 to 3 minutes so flavors meld.
08 -
Serve hot with your choice of pasta, zucchini noodles, or alongside crusty bread.
# Notes:
01 -
Do not overmix the meatball ingredients to keep them tender and moist.
02 -
For even browning, rotate the baking sheet halfway through baking time.