3. **Form the meatballs:** Using your hands or a small ice cream scoop, form the mixture into meatballs, about 1 1/2 inches in diameter. Place the meatballs onto the prepared baking sheet, spacing them evenly.
4. **Bake the meatballs:** Bake the meatballs in the preheated oven for 18-20 minutes, or until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
5. **Prepare the spinach Alfredo sauce:** While the meatballs are baking, make the sauce. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
6. **Add the cream:** Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese and continue to stir until the cheese is melted and the sauce is smooth and thickened, about 3-5 minutes.
7. **Add the spinach:** Stir in the chopped spinach and cook for another 2-3 minutes, or until the spinach is wilted and well incorporated into the sauce. Season with salt, pepper, and nutmeg (if using) to taste.
8. **Combine and serve:** Add the baked meatballs to the skillet with the spinach Alfredo sauce, gently tossing to coat the meatballs in the sauce. Allow them to simmer in the sauce for 2-3 minutes to absorb the flavors.
9. **Serve:** Serve the Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce over your favorite pasta, rice, or vegetables. Garnish with additional Parmesan cheese and fresh parsley if desired.
### Tips:
– **Make ahead:** You can prepare the meatballs ahead of time and freeze them before baking. When ready to use, bake them directly from frozen, adding a few extra minutes to the baking time.
– **Lighten up the sauce:** For a lighter version of the Alfredo sauce, use half-and-half or whole milk instead of heavy cream, though the sauce will be thinner.
– **Add mushrooms:** Sauté some sliced mushrooms with the garlic in the Alfredo sauce for extra flavor and texture.
Enjoy your creamy and comforting Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce!
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