Description
Delicious and tender Chicken Ricotta Meatballs baked to golden perfection and served in a rich, creamy Alfredo sauce. These meatballs combine ground chicken with creamy ricotta and Parmesan cheese for a flavorful and moist texture, baked in the oven and topped with a smooth Alfredo sauce that’s easy to make from scratch. A comforting Italian-inspired dish perfect for a family dinner or special occasion.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 2 tbsp olive oil
Alfredo Sauce
- 2 tbsp butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground chicken, ricotta cheese, 1/2 cup Parmesan cheese, breadcrumbs, minced garlic, egg, salt, black pepper, and Italian seasoning. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Shape the mixture into 1-inch meatballs and place them evenly spaced on a baking sheet lined with parchment paper to prevent sticking.
- Oil Meatballs: Brush the meatballs lightly with olive oil to promote even browning during baking.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15-20 minutes or until they are cooked through and turn golden brown on the outside.
- Prepare Alfredo Sauce Base: While the meatballs bake, melt 2 tablespoons of butter in a large saucepan over medium heat.
- Add Cream: Pour in the heavy cream, stirring constantly, and bring the mixture to a simmer without letting it boil to prevent curdling.
- Incorporate Cheese: Gradually whisk in 1 cup of grated Parmesan cheese, continuing to stir until the cheese completely melts and the sauce becomes smooth and creamy.
- Season Sauce: Taste and adjust the Alfredo sauce with salt and pepper as needed for balance.
- Combine Meatballs and Sauce: Once baked, gently transfer the cooked meatballs into the saucepan with Alfredo sauce, stirring carefully to coat them evenly without breaking.
- Serve: Serve the meatballs hot, garnished with chopped fresh parsley if desired, for a fresh and colorful finish.
Notes
- For best results, use fresh parsley as a garnish to add color and brightness.
- Make sure not to boil the cream in the sauce to avoid curdling.
- Breadcrumbs help keep the meatballs tender and hold their shape.
- You can substitute ground chicken with turkey if preferred, maintaining similar cooking times.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.