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 the heavy cream and minced garlic, simmering for about 5 minutes until it begins to thicken.

Step 6: Reduce heat to low and whisk in the grated Parmesan cheese and Italian seasoning until the sauce is smooth and creamy.

Step 7: Once meatballs are done, pour the spinach Alfredo sauce over them and gently toss to coat evenly.

Step 8: Return the meatballs to the oven and bake for an additional 10 minutes to meld the flavors.

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

Tips & Variations

Use roasted garlic instead of raw for a sweeter, milder garlic flavor in the sauce.

Swap ground chicken for turkey or plant-based meat for dietary preferences.

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

Use whole wheat or gluten-free breadcrumbs depending on dietary needs.

For a lighter sauce, substitute half the heavy cream with half-and-half or use unsweetened plant-based milk.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs ahead and refrigerate them for up to 24 hours before baking. This helps the flavors develop and saves time on the day of serving.

Is there a way to make this recipe dairy-free?

To make a dairy-free version, use plant-based ricotta and Parmesan alternatives, and substitute the heavy cream with full-fat coconut milk or almond milk creamers. Be sure to check that all ingredients are certified dairy-free.