Ingredients
Equipment
Method
- In a large bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, onion powder, salt, and pepper. Mix gently until just combined.
- Preheat your oven to 400°F (200°C). Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Lightly spray with olive oil.
- Bake for 20–22 minutes, or until golden and cooked through.
- While the meatballs bake, melt butter in a large skillet over medium heat. Add minced garlic and cook until fragrant.
- Toss in the chopped spinach and stir until wilted.
- Pour in heavy cream and chicken broth, letting it simmer gently. Stir in Parmesan and mozzarella until smooth. Season with salt, pepper, and optional red pepper flakes.
- Once meatballs are baked, toss them in the spinach Alfredo sauce and let them simmer together for 2–3 minutes.
- Serve warm, garnished with extra Parmesan and fresh parsley.
Nutrition
Calories: 360kcalCarbohydrates: 18gProtein: 24gFat: 22gSaturated Fat: 10gCholesterol: 110mgSodium: 500mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg
Notes
For extra flavor, toast the breadcrumbs in a dry skillet before adding them to the meatball mixture. Store leftovers separately in airtight containers for up to 3 days. Reheat the sauce before adding meatballs. This dish is versatile—serve it over pasta, rice, or crusty bread for a complete meal. You can freeze meatballs and sauce for up to 3 months; thaw in the fridge before reheating.
Tried this recipe?Let us know how it was!