Chicken Ricotta Meatballs with Spinach Alfredo
This recipe combines moist chicken meatballs enriched with ricotta and served in a creamy spinach Alfredo sauce. Perfect for a comforting dinner, this dish is an Italian-inspired delight that will impress family and friends.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 sauté pan
- 1 whisk
- 1 saucepan
- 1 cooking spoon
- 1 set measuring cups and spoons
- 1 blender (optional for smoother sauce)
Ingredients
- 1 pound ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon garlic powder
- Salt and pepper, to taste To season the sauce.
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, oregano, salt, black pepper, and parsley. Mix well until all ingredients are incorporated.
- Form the mixture into meatballs, about 1.5 inches in diameter, and place on a lightly greased baking sheet.
- Bake meatballs in the preheated oven for 20 minutes or until cooked through and browned.
- While the meatballs are baking, prepare the Spinach Alfredo sauce. In a sauté pan, heat olive oil over medium heat. Add chopped spinach and sauté until wilted, about 2 minutes.
- In a saucepan, add heavy cream and bring to a gentle simmer. Whisk in grated Parmesan cheese, garlic powder, salt, and pepper until well combined and smooth.
- Stir in the sautéed spinach and cook for another 2-3 minutes until heated through.
- Once the meatballs are done, add them to the Spinach Alfredo sauce and gently coat all meatballs with the sauce.
- Serve the chicken ricotta meatballs with extra grated Parmesan, if desired.
Notes
You can substitute ground chicken with ground turkey for a leaner option. For a lighter version, use half and half in place of heavy cream. Serve over pasta or alongside garlic bread for a complete meal.