Description
Tender chicken ricotta meatballs bathed in a silky spinach Alfredo sauce make a cozy, yet sophisticated one‑bake dinner that’s quick to prepare and comforting to dine.
Ingredients
Scale
- 1 lb boneless skinless chicken breast, diced
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmigiano‑reggiano
- 1 egg, beaten
- 1 cup breadcrumbs
- 2 cups fresh spinach, chopped
- 3 tbsp butter
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp dried oregano
- 1 tbsp fresh basil, chopped
- 1 tsp lemon zest
- Optional: 1/4 cup chopped pecans
Instructions
- Preheat oven to 375°F and line a sheet pan with parchment.
- Whisk flour, half breadcrumbs, salt, pepper, and oregano in a bowl; toss together.
- Beat egg, then stir in ricotta, mozzarella, Parmesan, and spinach until a silky mix forms.
- Pour wet into dry, fold gently, roll into 1¼‑inch spheres.
- Arrange meatballs on pan, bake 22 minutes until golden.
- While baking, melt butter, sauté garlic, pour heavy cream, whisk in remaining cheese until thickened.
- Stir in sautéed spinach, simmer briefly, season to taste.
- Plate meatballs, swirl sauce over, serve immediately to keep crunch alive.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian