Chicken Ricotta Meatballs with Spinach Alfredo
These Chicken Ricotta Meatballs with Spinach Alfredo are a deliciously creamy and savory dish that combines tender chicken meatballs made with ricotta and served in a rich spinach Alfredo sauce. Perfect for a comforting meal, this dish is sure to please the whole family.
Equipment
- 1 large mixing bowl
- 1 baking sheet
- 1 large skillet
- 1 saucepan
- 1 wooden spoon or spatula
- 1 whisk
- 1 meat thermometer (optional)
Ingredients
- 1 pound ground chicken
- 1 cup ricotta cheese
- ½ cup breadcrumbs
- ⅓ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh parsley, chopped Optional
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 cups spinach, fresh or thawed if frozen
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon nutmeg
- Salt and pepper To taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, black pepper, Italian seasoning, and parsley. Mix until well combined.
- Form the mixture into 1.5-inch meatballs and place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for about 20 minutes, or until they are cooked through and have an internal temperature of 165°F (74°C).
- While the meatballs bake, prepare the Spinach Alfredo sauce. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and season with nutmeg, salt, and pepper. Cook for an additional 3-5 minutes, stirring occasionally.
- Once the meatballs are done, gently add them to the spinach Alfredo sauce and coat them well.
- Serve the chicken ricotta meatballs warm, garnished with additional Parmesan cheese if desired.
Notes
These meatballs can be freeze and stored for up to 3 months. To reheat, bake from frozen in a preheated oven until heated through. Feel free to add additional vegetables like peas or mushrooms to the Alfredo sauce for extra flavor and nutrition. Pair with pasta or a side salad for a complete meal.