Baked Chicken Ricotta Meatballs (Printer-Friendly)

Juicy chicken meatballs paired with creamy spinach Alfredo sauce for a cozy, crowd-pleasing meal.

# What You'll Need:

→ For the chicken ricotta meatballs

01 - 1 pound ground chicken breast or thigh mix
02 - 1 cup whole milk ricotta cheese, drained if excess liquid is present
03 - 1 large egg
04 - 1 small onion, grated or very finely minced
05 - 2 cloves garlic, minced
06 - 1/2 cup panko or soft breadcrumbs
07 - 1/3 cup finely grated Parmesan cheese
08 - 2 tablespoons chopped parsley or basil
09 - 1 teaspoon kosher salt
10 - Black pepper, freshly ground, to taste
11 - Pinch red pepper flakes (optional)
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, packed
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 - Lemon juice, to taste (optional)
23 - Salt and pepper, to taste

→ Optional for serving

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

# Steps to Follow:

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, gently mix the ground chicken, ricotta, egg, grated onion, minced garlic, breadcrumbs, Parmesan, chopped herbs, salt, black pepper, and red pepper flakes until evenly combined. Do not overmix; fold ingredients together until combined.
03 - Using a medium cookie scoop or tablespoon, portion the mixture into approximately 18 to 22 balls. With damp hands, roll each into a smooth ball and arrange evenly on the prepared baking sheet.
04 - Lightly brush the tops of the meatballs with olive oil. Bake in the preheated oven for 15 to 18 minutes, until the internal temperature reaches 165°F and the meatballs are just cooked through. Let rest for 3 to 5 minutes after baking.
05 - Melt butter in a large saucepan over medium heat. Add garlic and sauté for 30 seconds until fragrant. Whisk in flour and cook for 1 minute. Gradually whisk in heavy cream and milk, bringing to a gentle simmer. Add a pinch of salt, pepper, and nutmeg.
06 - Remove pan from heat. Add Parmesan in small handfuls, whisking until smooth. Stir in baby spinach until just wilted, or add thawed and drained frozen spinach. Incorporate lemon zest and a squeeze of lemon juice, if using. Adjust seasoning to taste.
07 - Nestle the baked meatballs into the spinach Alfredo sauce. Spoon sauce over meatballs and gently warm together over low heat for 2 to 3 minutes.
08 - Serve meatballs and spinach Alfredo over pasta, toast, or with roasted vegetables. Finish with additional Parmesan and chopped herbs as desired.

# Extra Suggestions:

01 - For best texture, drain ricotta if watery and avoid overmixing the meat mixture. Chill the mixture 15 minutes if it feels too soft to roll.
02 - Add Parmesan cheese to the sauce off the heat to prevent graininess.
03 - Meatballs can be shaped and chilled up to 24 hours in advance.
04 - For gluten-free preparation, substitute gluten-free breadcrumbs and omit flour from the sauce, reducing longer to thicken.

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