Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce – A Creamy, Comforting Delight

Serving: These meatballs are delicious served over pasta, zoodles (zucchini noodles), or even roasted vegetables. A simple side of garlic bread or a fresh green salad pairs wonderfully.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The meatballs and sauce can also be frozen for up to 2 months. To reheat, thaw overnight in the fridge and warm on the stove.
Variants:

Gluten-Free Option: Substitute the breadcrumbs with gluten-free breadcrumbs or almond flour to make the meatballs gluten-free.
Dairy-Free Option: Use dairy-free ricotta, heavy cream, and Parmesan for a dairy-free alternative.
Add Vegetables: For extra nutrition, you can stir in more vegetables like mushrooms, bell peppers, or peas into the sauce.
FAQ:

Can I use beef or turkey instead of chicken for the meatballs?
Yes, you can substitute ground beef or turkey for the chicken. Just keep in mind that the flavor and texture will differ slightly. Adjust the seasoning as needed.

Can I make the meatballs ahead of time?
Yes! You can prepare the meatballs a day ahead, store them in the refrigerator, and bake them when you’re ready to cook. You can also freeze the uncooked meatballs and bake them directly from frozen, adding a few extra minutes to the baking time.

Can I add more spinach to the sauce?
Absolutely! You can increase the spinach to your preference. Just make sure to cook it down until wilted before adding the cheese and other ingredients.

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a rich and flavorful dish that combines the goodness of chicken, ricotta, and spinach with a creamy Alfredo sauce. It’s a comforting, satisfying meal that everyone will love!