Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a flavorful and comforting dish that combines tender, juicy chicken meatballs infused with creamy ricotta cheese and a hint of garlic and herbs. These meatballs are paired with a luscious spinach Alfredo sauce made from rich cream, and Parmesan, balanced by the fresh, earthy flavor of sauteed spinach. Perfectly creamy and hearty, this dish is ideal for serving over pasta, zucchini noodles, or with a side of crusty bread for a satisfying meal.

Servings: 

Prep Time: 20 minutes 

Cooking Time: 25 minutes 

Total Time: 45 minutes 

Ingredients:

For the Meatballs:

1 lb ground chicken

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1/4 cup breadcrumbs

1 large egg

2 garlic cloves, minced

1 teaspoon dried Italian seasoning

Salt and freshly ground black pepper, to taste

1 tablespoon fresh parsley, chopped

2 tablespoons olive oil

For the Spinach Alfredo Sauce:

2 garlic cloves, minced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

1/4 teaspoon ground nutmeg (optional)

2 cups fresh spinach

Salt and freshly ground black pepper, to taste

Instructions:

Make the Meatballs:

In a large bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, pepper, and parsley. Mix until well combined.

Form the mixture into 16-20 meatballs, depending on your preferred size.

Cook the Meatballs:

Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until they are golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the meatballs from the skillet and set aside.

Prepare the Spinach Alfredo Sauce:

In the same skillet, add olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to thicken.

Add the Parmesan and Spinach:

Stir in the grated Parmesan cheese and nutmeg (if using). Let the cheese melt into the sauce. Add the spinach and cook for 2-3 minutes until wilted.

Season with salt and pepper to taste.

Combine the Meatballs and Sauce:

Return the cooked meatballs to the skillet with the spinach Alfredo sauce. Simmer for an additional 5 minutes, spooning the sauce over the meatballs to ensure they are well coated.

Serve:

Serve the chicken ricotta meatballs with spinach Alfredo sauce over pasta or on their own. Garnish with extra Parmesan and fresh parsley, if desired.

Tips:

Moisture: Ricotta cheese adds moisture to the meatballs, but if you find the mixture too wet, you can add a bit more breadcrumbs to help bind it.

Spinach: If you prefer a creamier sauce, you can purée the spinach into the sauce before adding the meatballs.

Side Suggestions: Pair with garlic bread or a simple salad for a complete meal.

Enjoy your Chicken Ricotta Meatballs with Spinach Alfredo Sauce.