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Baked Chicken Ricotta Meatballs

A healthier twist on classic meatballs, these savory baked chicken ricotta meatballs are tender, creamy, and packed with flavor, making them a delightful family favorite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 pound ground chicken Look for organic for the best flavor.
  • 1 cup ricotta cheese Whole milk ricotta is best for creaminess.
  • 1/2 cup grated Parmesan cheese Freshly grated will offer more flavor.
  • 1/2 cup breadcrumbs Italian-style for extra flavor; gluten-free options work well.
  • 1 large egg At room temperature for better mixing.
  • 2 cloves garlic, minced The fresher the better; feel free to add more if you love garlic.
  • 1 teaspoon dried Italian seasoning A mix of basil, oregano, and thyme.
  • to taste salt and pepper
  • 2 tablespoons olive oil Extra virgin for the best flavor.
Alfredo Sauce
  • 2 tablespoons butter Unsalted, at room temperature for the sauce.
  • 2 tablespoons flour All-purpose or a gluten-free substitute.
  • 2 cups milk Whole milk will give you a creamier sauce.
  • 1 cup heavy cream For that different texture!
  • 1 cup grated Parmesan cheese For the creamy sauce.
  • 1 pinch nutmeg A little goes a long way!
  • to taste salt and pepper
  • 2 cups fresh spinach, chopped Baby spinach works wonderfully here.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, ricotta cheese, 1/2 cup of grated Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently until well combined.
  3. Roll the mixture into golf ball-sized meatballs and place them on the prepared baking sheet. Drizzle with olive oil.
Cooking
  1. Bake the meatballs for 20-25 minutes or until golden brown and reach an internal temperature of 165°F (74°C).
  2. While the meatballs bake, melt butter in a large pan over medium heat. Add flour and whisk continuously for about 1 minute until a roux forms.
  3. Gradually whisk in milk and heavy cream, stirring constantly until it thickens (about 3-5 minutes). Stir in remaining Parmesan cheese, nutmeg, salt, and pepper.
  4. Add chopped spinach and cook for 2-3 minutes until wilted.
Serving
  1. Serve the hot meatballs topped with the creamy spinach Alfredo sauce.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. You can prepare the meatballs ahead of time and store in the refrigerator.