High-Protein Chicken Ricotta Meatballs with Spinach Alfredo
These are tender high-protein chicken ricotta meatballs. Juicy baked meatballs simmered in a creamy spinach Alfredo sauce — a rich, comforting low-carb dinner that looks and tastes amazing!
Why You’ll Love This Recipe
- Golden baked meatballs in creamy spinach sauce
- High protein from chicken, ricotta, and cheese
- One-pan style and easy to make
- Perfect for weeknight dinners or meal prep
- Low carb and sugar-free
Ingredients (Serves 4)
Meatballs
- 1 lb ground chicken
- ½ cup ricotta cheese
- ½ cup grated Parmesan
- 1 large egg
- 2 cloves garlic, minced
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley
Spinach Alfredo Sauce
- 1 tbsp butter
- 2 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup grated Parmesan
- 2 cups fresh spinach, chopped
- Salt and black pepper to taste
- Extra parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix ground chicken, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and parsley until just combined. Form into 12–14 meatballs.
- Place meatballs on the baking sheet and bake for 18–20 minutes until cooked through and lightly golden.
- Meanwhile, melt butter in a large skillet over medium heat. Add garlic and cook 30 seconds. Pour in heavy cream and simmer 2–3 minutes.
- Stir in Parmesan until melted and smooth. Add spinach and cook until wilted. Season with salt and pepper.
- Add the baked meatballs to the sauce and gently toss to coat. Simmer 2–3 minutes.
- Garnish with extra parsley and serve hot.
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Nutrition (Per Serving)
- Calories: ~420
- Protein: 32g
- Total Carbs: 5g
- Net Carbs: 4g
- Fat: 30g
