Baked Chicken Ricotta Meatballs (Printable Version)
# What You'll Need:
→ Chicken Ricotta Meatballs
01 -
454 g ground chicken (lean, not extra lean)
02 -
240 ml ricotta cheese (high quality)
03 -
33 g grated Parmesan cheese
04 -
120 g fresh breadcrumbs (or panko)
05 -
1 large egg
06 -
2 cloves garlic, minced
07 -
1 tbsp fresh parsley, chopped
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Spinach Alfredo Sauce
10 -
30 g unsalted butter
11 -
2 cloves garlic, minced
12 -
60 g fresh baby spinach (or thoroughly drained frozen spinach)
13 -
360 ml heavy cream
14 -
100 g grated Parmesan cheese
15 -
Salt, to taste
16 -
Black pepper, to taste
17 -
Optional: pinch of nutmeg
# Step-by-Step Directions:
01 -
In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, chopped parsley, salt, and black pepper. Mix gently until just combined to maintain tenderness.
02 -
Preheat oven to 204°C. Line a baking sheet with parchment paper or a silicone mat. Using a tablespoon or hands, form meatballs approximately 3.8 cm in diameter. Space evenly on sheet.
03 -
Bake meatballs for 20 to 22 minutes until firm and lightly golden on the edges. Remove from oven and set aside or keep warm.
04 -
In a medium saucepan over medium heat, melt butter. Add minced garlic and sauté for about 1 minute until fragrant without browning. Add spinach and cook until wilted, approximately 2-3 minutes.
05 -
Reduce heat to low and stir in heavy cream and Parmesan cheese. Whisk gently and cook for 5 minutes until the sauce thickens, stirring frequently. Season with salt, pepper, and optional nutmeg.
06 -
Transfer baked meatballs into the warm spinach Alfredo sauce. Stir gently to coat each meatball thoroughly. Serve immediately or store properly for reheating.
# Helpful Notes:
01 -
Meatballs can be prepared and refrigerated up to 3 days in advance or frozen raw for up to 3 months. Alfredo sauce keeps in the fridge for 2-3 days or can be frozen in portions.