The WW 41g Protein Baked Chicken Ricotta Meatballs with Spinach Alfredo is tasty and has 375 kcal per serving. Takes minutes to prepare this dish. Serve them at lunches, events, holidays, feasts, festivals, get-togethers, or functions. It contains. We may pair this meal with asparagus, roasted broccoli, cucumber tomato salad, whole wheat garlic bread, green beans, or whole wheat penne. Keep this WW 41g Protein Baked Chicken Ricotta Meatballs with Spinach Alfredo in the refrigerator for four days.
STATS:
- Total Time: 45 minutes
- Calories: 375 kcal
- Diet: Weight Watchers
- Cooking Time: 25 minutes
- Servings: 4
- Course: Main
- Preparation Time: 20 minutes
- Cuisine: American
- Serving Size: 4 meatballs with sauce
EQUIPMENT:
- Large mixing bowl
- Measuring cups
- Baking paper
- Large skillet
- Silicone spatula
- Whisk
- Measuring spoons
- Baking sheet
- Knife
- Cutting board
- Cookie scoop
- Meat thermometer
INGREDIENTS:
FOR THE CHICKEN RICOTTA MEATBALLS:
- Half tsp garlic powder
- 1 large egg
- Half cup light ricotta cheese
- 1 tsp Italian seasoning
- Quarter cup grated Parmesan cheese
- ½ tsp salt
- 1 pound lean ground chicken
- Half cup whole wheat breadcrumbs
- 2 minced garlic cloves
- Half tsp onion powder
- 1 tbsp chopped parsley
- Quarter tsp black pepper
FOR THE SPINACH ALFREDO SAUCE:
- 1 tsp olive oil
- Quarter cup grated Parmesan cheese
- 3 minced garlic cloves
- Quarter tsp salt
- 3 cups baby spinach
- 1 cup fat-free half-and-half
- Half tsp Italian seasoning
- 4 ounces reduced-fat cream cheese
- Quarter tsp black pepper
- 2 tbsp skim milk
INGREDIENT NOTES:
LEAN GROUND CHICKEN:
- It keeps the meatballs flavorful and give extra protein in the recipe. You may use lean ground turkey instead.
LIGHT RICOTTA CHEESE:
- This makes the meatballs soft, moist, and creamy. You may use blended reduced-fat cottage cheese instead.
PARMESAN CHEESE:
- We use it to give savory taste to the meal. You may use Pecorino Romano or reduced-fat Parmesan instead.
WHOLE WHEAT BREADCRUMBS:
- These help bind the meatball mixture and keep the texture light. You may use regular breadcrumbs, panko, or gluten-free breadcrumbs instead.
EGG:
- This acts as a binder to hold the meatballs together. You may use a flax egg instead.
GARLIC:
- Garlic adds bold, savory flavor to the meatballs and sauce. You may use garlic powder instead.
ITALIAN SEASONING:
- This adds classic Italian herb flavor to the recipe. You may use a homemade blend of dried herbs instead.
ONION POWDER:
- This adds a mild onion flavor without extra moisture. You may use finely grated fresh onion instead.
OLIVE OIL:
- This helps cook the garlic and spinach while adding light richness. You may use avocado oil instead.
BABY SPINACH:
- This adds fiber, nutrients, and color to the Alfredo sauce. You may use frozen spinach instead.
FAT-FREE HALF-AND-HALF:
- This creates a creamy sauce with fewer calories. You may use evaporated skim milk instead.
INSTRUCTIONS:
- First, warm the oven to 400°F and cover the tray with a baking sheet.
- Mix all the meatball components in the large bowl and make 16 equal meatballs.
- Put them on the sheet and bake for 25 minutes, then warm olive oil in the skillet over moderate flame.
- Cook garlic for 30 seconds and spinach until it gets wilted.
- Add Parmesan, salt, cream cheese, fat-free half-and-half, Italian seasoning, and pepper, then mix to make a smooth mixture.
- Include skim milk till you get the desired consistency, and put the meatballs in the sauce.
- Spoon the sauce on the meatballs, then simmer for 3 minutes.
- Lastly, serve the dish with your favorite healthy side dish.
SERVING SUGGESTIONS:
PASTA:
- Whole Wheat Spaghetti
- Whole Wheat Penne
- Whole Wheat Fettuccine
LOW-CARB:
- Zucchini Noodles
- Spaghetti Squash
- Cauliflower Rice
- Hearts of Palm Pasta
VEGETABLE:
- Roasted Broccoli
- Roasted Brussels Sprouts
- Green Beans
- Asparagus
- Steamed Mixed Vegetables
SALADS:
- Garden Salad
- Caesar Salad
- Cucumber Tomato Salad
- Arugula Salad
BREAD:
- Whole Wheat Garlic Bread
- Light Dinner Rolls
- Whole Grain Breadsticks
TIPS:
- Avoid overmixing the meatball mixture so the balls do not get dense.
- To make the meatballs of equal size, you may use a cookie scoop.
- Cool the recipe for a few minutes, then add in the sauce.
STORAGE INFORMATION:
FRIDGE:
- Put the meatballs and sauce in the box to keep for four days.
FREEZER:
- Freeze the meatballs and sauce in different vessels for three months.
FAQs:
Can I make these meatballs earlier than required time?
- Yes, you may bake them two days ahead and refrigerate till need to serve.
How can I make the sauce thicker?
- You may simmer the sauce for some extra minutes for the desired results.
Can I include turkey in this recipe?
- Yes, lean ground turkey gives better results in the dish.
NUTRITIONAL INFORMATION:
Protein: 41 grams
Iron: 2.2 mg
Total Carbs: 11 g
Calories: 375 kcal
Vitamin A: 3,250 IU
Fiber: 3 g
Calcium: 240 milligrams
Net Carbs: 8 grams
Sodium: 560 mg
Potassium: 760 mg
Weight Watcher Points: 4 Points