Ingredients

1 pound Ground Chicken (can be substituted with turkey for a lighter option)

1 cup Ricotta Cheese (consider using part-skim for a healthier twist)

1 cup Chopped Spinach (fresh or frozen works)

1/2 cup Breadcrumbs (opt for whole wheat for a heartier texture)

1 Egg (a flaxseed mixture can be used as a vegan alternative)

1 cup Heavy Cream (for a lighter version, use half-and-half or a plant-based milk if desired)

1/2 cup Parmesan Cheese (freshly grated adds depth of flavor)

2 cloves Garlic (minced, roasted garlic can add a sweeter flavor)

1 teaspoon Italian Seasoning (feel free to use fresh basil or oregano for freshness)

1 tablespoon Olive Oil (lightly coat the baking dish to prevent sticking)

2 tablespoons Fresh Herbs (chopped parsley or basil for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C).

Step 2: In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix until just combined and form medium-sized meatballs.

Step 3: Grease a baking dish with olive oil and place the meatballs evenly apart.

Step 4: Bake the meatballs for 25-30 minutes until cooked through and browned on the outside.

Step 5: While the meatballs bake, heat a saucepan over medium heat. Combine heavy cream and minced garlic and simmer for about 5 minutes until it thickens slightly.

Step 6: Reduce heat and whisk in the grated Parmesan cheese and Italian seasoning until smooth.

Step 7: Pour the spinach Alfredo sauce over the baked meatballs and gently toss to coat evenly.

Step 8: Return the sauce-coated meatballs to the oven and bake for an additional 10 minutes.

Step 9: Remove from the oven, garnish with fresh herbs, and serve warm.

Tips & Variations

For a lighter sauce, substitute heavy cream with half-and-half or a plant-based milk like oat or almond milk.

Use fresh spinach for a vibrant flavor or frozen spinach when fresh is out of season; just be sure to thoroughly drain frozen spinach before mixing.

Try adding a pinch of crushed red pepper flakes to the sauce for a subtle spicy kick.

To make this dish vegan, replace ground chicken with lentils or a plant-based meat substitute, use a flaxseed egg, and choose dairy-free ricotta and Parmesan alternatives.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs in advance and keep them unbaked in the refrigerator for up to 24 hours. Bake them just before serving for the best texture and flavor.

Can I freeze the meatballs and sauce?

Absolutely! Freeze cooked meatballs and sauce separately in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat in a saucepan or oven.