Healthy Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Ingredients
For the Chicken Ricotta Meatballs:
- 1 lb 450g ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ⅓ cup breadcrumbs use gluten-free if needed
- 1 egg
- 2 cloves garlic minced
- ½ tsp onion powder
- Salt and pepper to taste
For the Spinach Alfredo Sauce:
- 1 tbsp olive oil or butter
- 2 cloves garlic minced
- 2 cups fresh spinach chopped (or 1 cup frozen, thawed and squeezed)
- 1 tbsp flour or gluten-free flour
- 1 ¼ cups milk dairy or plant-based
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the Chicken and Ricotta Mixture
- In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, onion powder, salt, and pepper until well combined.
- Shape and Cook the Meatballs
- Roll the mixture into tablespoon-sized balls.
- Bake at 400°F (200°C) for 18–20 minutes, or air fry at 375°F (190°C) for 12–15 minutes until golden and cooked through.
- Make the Spinach Alfredo Sauce
- In a skillet, sauté garlic in olive oil or butter until fragrant.
- Add spinach and cook until wilted.
- Stir in flour, then slowly whisk in the milk to avoid lumps.
- Add Parmesan cheese, stir until melted and smooth. Season with salt and pepper.
- Combine and Serve
- Add the cooked meatballs into the sauce, simmer for 2–3 minutes, then serve over your favorite base (pasta, zoodles, or grains).
Notes
- Swap chicken for ground turkey if preferred.
Use dairy-free cheese and milk for a dairy-free version.
Gluten-free breadcrumbs and flour work perfectly in this recipe.
Freeze cooked meatballs in an airtight container for up to 3 months.