Chicken Ricotta Meatballs in Spinach Alfredo Sauce
This delicious recipe features tender Chicken Ricotta Meatballs nestled in a rich and creamy Spinach Alfredo Sauce. Perfect for a comforting family dinner, this dish combines classic Italian flavors with a healthy twist.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 large skillet
- 1 saucepan
- 1 whisk
- 1 wooden spoon
- 1 meat thermometer optional
Ingredients
- 1 lb ground chicken
- ½ cup ricotta cheese
- ½ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- to taste salt and pepper
- 2 tablespoon olive oil for frying
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoon butter
- to taste salt and pepper
- pinch nutmeg optional
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground chicken, ricotta cheese, breadcrumbs, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Using your hands, form the mixture into meatballs, about 1.5 inches in diameter. Place the meatballs on the prepared baking sheet.
- Drizzle olive oil over the meatballs and bake in the preheated oven for 20 minutes or until cooked through (internal temperature should reach 165°F).
- While the meatballs are baking, prepare the Spinach Alfredo Sauce. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a low simmer, stirring frequently. Gradually whisk in the grated Parmesan cheese until melted and smooth.
- Stir in the chopped spinach and cook for 2-3 minutes until wilted. Season with salt, pepper, and nutmeg if using.
- Once the meatballs are done baking, transfer them to the skillet with the Alfredo sauce and gently coat the meatballs in the sauce. Allow them to simmer for an additional 5 minutes.
- Serve warm, garnishing with extra Parmesan cheese and fresh herbs if desired.
Notes
You can substitute the ground chicken with ground turkey or beef if preferred. For a lighter version of the sauce, you could use half-and-half instead of heavy cream. Serve over pasta, rice, or with a side of crusty bread for a complete meal. Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.