My hubby calls these little pieces of heaven in his mouth!

Tender chicken meatballs enriched with ricotta and Parmesan are baked until golden, then smothered in a creamy, homemade Alfredo sauce loaded with fresh spinach.

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Ingredients (Chicken Meatballs)

Ingredients (Spinach Alfredo Sauce)

How To Make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Step 1: Preheat and Prep: Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.

Step 2: Prepare Meatball Mixture: In a large bowl, combine the 1 pound ground chicken, 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1/2 cup breadcrumbs, 1 large egg, 2 minced garlic cloves, 1 teaspoon Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Step 3: Shape and Bake Meatballs: Roll the mixture into golf ball-sized meatballs and place them on the prepared baking sheet. Drizzle with 2 tablespoons olive oil. Bake for 20-25 minutes, or until they are golden brown and cooked through (internal temperature of 165F or 74C).

Step 4: Start Alfredo Sauce: While the meatballs are baking, prepare the Spinach Alfredo Sauce. In a large pan, melt the 2 tablespoons butter over medium heat.

Step 5: Make Roux: Add the 2 tablespoons flour and whisk continuously for about 1 minute to create a roux (a smooth paste).

Step 6: Thicken Sauce: Slowly pour in the 2 cups milk and 1 cup heavy cream, whisking constantly to avoid lumps. Cook until the sauce begins to thicken.

Step 7: Flavor Sauce: Stir in the 1 cup grated Parmesan cheese, 1 pinch nutmeg, salt, and pepper. Continue to cook until the cheese has melted and the sauce is smooth.

Step 8: Add Spinach: Add the 2 cups chopped fresh spinach to the sauce and cook for another 2-3 minutes, until the spinach has wilted.

Step 9: Serve: Serve the baked chicken meatballs hot, topped generously with the creamy Spinach Alfredo Sauce.