Description
These Chicken Ricotta Meatballs in Spinach Alfredo Sauce combine tender, flavorful meatballs made with ground chicken and ricotta cheese, simmered in a creamy, garlicky spinach Alfredo sauce. Perfect for a comforting family dinner, this recipe yields six generous servings and can be prepared in under an hour.
Ingredients
Scale
Meatballs Ingredients
- 1.5 pounds ground chicken
- ¾ cup whole milk ricotta cheese
- ½ cup breadcrumbs
- ¼ cup milk
- ⅓ cup freshly grated Parmesan cheese
- 1 large egg
- ¼ cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Spinach Alfredo Sauce Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1½ cups heavy cream
- 2 cups baby spinach
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, milk, Parmesan cheese, egg, parsley, minced garlic, Italian seasoning, salt, and pepper. Mix all ingredients thoroughly until well incorporated.
- Form the Meatballs: Shape the mixture into uniform meatballs, approximately 1 to 1.5 inches in diameter, to ensure even cooking.
- Cook the Meatballs: Heat a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from skillet and set aside.
- Make the Spinach Alfredo Sauce: In the same 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 gentle simmer.
- Add Spinach and Cheese: Stir in the baby spinach and cook until wilted, about 2-3 minutes. Gradually whisk in the grated Parmesan cheese until the sauce thickens. Season with salt and pepper to taste.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet, gently spooning the Alfredo sauce over them. Simmer together for an additional 2-3 minutes to meld the flavors.
- Serve: Serve the chicken ricotta meatballs hot, spooned over pasta, rice, or crusty bread as desired.
Notes
- For a gluten-free version, use gluten-free breadcrumbs.
- Ground turkey or chicken can be substituted for ground chicken.
- Do not overmix the meatball mixture to keep them tender.
- Make sure not to boil the sauce; a gentle simmer will prevent curdling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
