Description
Delicious and creamy Chicken Ricotta Meatballs in a flavorful Spinach Alfredo Sauce, perfect for a comforting Italian-American main course. These tender meatballs combine ground chicken with ricotta and Parmesan cheeses, baked to perfection and served in a rich, garlicky spinach Alfredo sauce. A satisfying dish ideal for weeknight dinners or special occasions.
Ingredients
Scale
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
For the Sauce:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 cups baby spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: pinch of nutmeg
Instructions
- Preheat and Prepare Meatballs: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, onion powder, salt, pepper, and chopped parsley. Mix gently until just combined to avoid tough meatballs.
- Form and Bake Meatballs: Roll the mixture into 1 1/2-inch meatballs and place them evenly spaced on the prepared baking sheet. Bake in the preheated oven for 18–20 minutes or until the meatballs are golden brown and cooked through.
- Prepare the Spinach Alfredo Sauce: While the meatballs bake, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes.
- Finish the Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt, black pepper, and an optional pinch of nutmeg to enhance the flavors.
- Combine Meatballs and Sauce: Add the baked meatballs to the skillet with the sauce and simmer together for 2–3 minutes, allowing the meatballs to soak up the delicious sauce.
- Serve: Serve the Chicken Ricotta Meatballs hot, ideally with pasta, rice, or crusty bread to enjoy every bit of the creamy spinach Alfredo sauce.
Notes
- Substitute ground turkey for chicken for a different flavor.
- You can prepare the meatballs ahead of time, freeze them before baking, and bake when ready to eat.
