Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
These meatballs offer a light, juicy bite thanks to the blend of ground chicken, ricotta, and spinach. Gently mixing helps create a soft inside with a golden crust!
Equipment
- Baking Sheet
- Large Pan
- Mixing Bowl
Ingredients
Ingredients
- 500 g Ground chicken
- 250 g Ricotta cheese
- 100 g Spinach fresh, chopped
- 2 cloves Garlic minced
- 1 large Egg
- 50 g Breadcrumbs
- 50 g Parmesan cheese grated, for sauce
- 15 ml Olive oil for the sauce
- 1 pinch Salt
- 1 pinch Pepper
Instructions
- Preheat the oven to 180°C. In a mixing bowl, combine ground chicken, ricotta, spinach, minced garlic, egg, breadcrumbs, salt, and pepper.
- Gently mix until combined. Shape the mixture into small meatballs, about 2-3 cm in diameter, and place them on a baking sheet.
- Bake the meatballs in the oven for about 25 minutes or until cooked through and reaching an internal temperature of 75°C.
- In a pan, heat olive oil over medium heat, sauté minced garlic, then add cream or milk base and let simmer.
- Stir in chopped spinach until wilted, then mix in grated Parmesan until smooth and season with salt and pepper.
- Serve the sauce warm over the meatballs and enjoy!
Notes
Tip: Let the meatballs rest after baking to keep them juicy and help them hold their shape.