Baked Chicken Ricotta Meatballs (Printer-Friendly)

Plush chicken meatballs baked and nestled in a creamy spinach Alfredo for cozy, fuss-free comfort.

# What You’ll Need:

→ For the Chicken Ricotta Meatballs

01 - 1 pound ground chicken (breast or thigh mix recommended)
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 - 0.5 cup panko or soft breadcrumbs
07 - 0.33 cup finely grated Parmesan cheese
08 - 2 tablespoons chopped fresh parsley or basil
09 - 1 teaspoon kosher salt
10 - 0.25 teaspoon freshly ground black pepper
11 - Pinch red pepper flakes
12 - Olive oil for brushing

→ For the 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 fresh baby spinach (or 8 ounces frozen spinach, thawed and squeezed dry)
20 - Pinch ground nutmeg
21 - 1 teaspoon lemon zest
22 - 1 teaspoon fresh lemon juice
23 - Salt and freshly ground black pepper to taste

→ Optional for Serving

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

# Steps to Follow:

01 - Preheat oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper and brush lightly with olive oil.
02 - In a large mixing bowl, combine ground chicken, ricotta cheese, egg, grated onion, minced garlic, breadcrumbs, Parmesan, parsley, salt, black pepper, and red pepper flakes. Stir until evenly combined, being careful not to overmix.
03 - Portion mixture into balls using about 2 tablespoons per meatball. Roll gently with damp hands and place evenly on prepared baking sheet for approximately 18 to 22 meatballs.
04 - Brush tops of meatballs with a little olive oil. Bake for 15 to 18 minutes, until cooked through and internal temperature reaches 165°F (74°C).
05 - While meatballs bake, melt butter in a large saucepan over medium heat. Add minced garlic, sauté for 30 seconds, then whisk in flour and cook for 1 minute. Gradually add heavy cream and milk, whisking to combine. Bring to a gentle simmer. Season with salt, pepper, and nutmeg.
06 - Remove from heat and whisk in Parmesan cheese in small increments until fully melted and smooth. Stir in spinach until wilted. Incorporate lemon zest and lemon juice, adjusting seasoning to taste.
07 - Transfer baked meatballs into the sauce. Spoon sauce over to coat and let simmer on low for 2 to 3 minutes to meld flavors.
08 - Serve meatballs and spinach Alfredo sauce over pasta, with toasted sourdough, or roasted broccoli. Garnish with extra Parmesan and chopped herbs as desired.

# Helpful Hints:

01 - For optimal texture, ensure ricotta cheese is drained if very wet. Chill meatball mixture for 15 minutes if difficult to roll.
02 - If using frozen spinach, thaw completely and squeeze out excess moisture to prevent watery sauce.
03 - Do not overmix meatball mixture, as it can lead to a dense texture.
04 - Finely grate Parmesan to promote smooth melting in the sauce.
05 - Always add cheese to sauce off heat to prevent graininess.
06 - Let baked meatballs rest for a few minutes before combining with sauce so juices redistribute.

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