Baked Chicken Ricotta Meatballs Spinach (Printer-Friendly)

Baked chicken meatballs stay tender with ricotta, surrounded by creamy spinach Alfredo. Simple comfort, quick prep.

# What You’ll Need:

→ 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 very 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 fresh parsley or basil
09 - 1 teaspoon kosher salt
10 - Freshly ground black pepper, to taste
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 or 2% milk
18 - 1 cup packed finely grated Parmesan cheese
19 - 4 cups packed fresh baby spinach or 9 ounces frozen spinach, thawed and squeezed dry
20 - Pinch ground nutmeg
21 - 1 teaspoon lemon zest
22 - Lemon juice, to finish
23 - Kosher salt and freshly ground black pepper, to taste

→ To Serve (Optional)

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

# Steps to Make This:

01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and lightly brush with olive oil.
02 - In a large bowl, mix ground chicken, ricotta, egg, grated onion, minced garlic, breadcrumbs, Parmesan, parsley, kosher salt, black pepper, and red pepper flakes. Stir with a fork or clean hands until evenly combined. Avoid overmixing to maintain tenderness.
03 - Use a medium cookie scoop or two spoons to portion meatballs, about 2 tablespoons each. Roll between damp hands and arrange on prepared baking sheet. Expect 18 to 22 meatballs.
04 - Brush meatballs with olive oil. Bake for 15 to 18 minutes until just cooked through and the internal temperature reaches 165°F.
05 - While meatballs bake, melt butter in a wide saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Sprinkle in flour and whisk for 1 minute. Gradually pour in heavy cream and milk, whisking constantly. Bring to a gentle simmer. Season with a pinch of salt, pepper, and nutmeg.
06 - Remove saucepan from heat. Add grated Parmesan cheese in small handfuls, whisking until smooth and glossy. Stir in fresh spinach until just wilted or add thawed and well-drained frozen spinach. Finish with lemon zest and a squeeze of lemon juice.
07 - Transfer baked meatballs to the sauce. Spoon sauce over the meatballs and let simmer together over low heat for 2 to 3 minutes.
08 - Serve meatballs and spinach Alfredo sauce over pasta, toasted bread, or roasted vegetables. Garnish with extra Parmesan and fresh herbs as desired.

# Additional Notes:

01 - Drain ricotta if it appears watery to help meatballs retain shape.
02 - Chill meatball mixture for 15 minutes if too soft to handle.
03 - Finely grate Parmesan for better melting and smoother sauce.
04 - Do not add cheese to boiling sauce; remove from heat for a silky finish.
05 - To lighten sauce, increase milk and decrease cream, then simmer slightly longer.
06 - If using frozen spinach, thaw completely and squeeze very dry before adding to sauce.
07 - To make gluten free, omit flour from sauce and use gluten free breadcrumbs.
08 - Let meatballs rest 3 to 5 minutes after baking for better texture.
09 - Meatballs and sauce can be prepared ahead, then stored together or separately in the refrigerator up to 4 days or in the freezer up to 3 months.

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