Description
These chicken ricotta meatballs are incredibly tender, thanks to the creamy ricotta, and are coated in a rich, garlicky spinach Alfredo sauce. This dish is packed with flavor, easy to make, and perfect for a cozy weeknight dinner or a special meal. Serve over pasta, rice, or with crusty bread for a deliciously satisfying experience.
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- ½ cup breadcrumbs
- 2 cloves garlic, minced
- 1 tbsp Italian seasoning
- Salt & pepper to taste
For the Spinach Alfredo Sauce:
- 2 tbsp butter
- 1 clove garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt & pepper to taste
Instructions
- Preheat the Oven – Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Meatballs – In a large bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, salt, and pepper. Stir until just combined.
- Form Meatballs – Roll into 1-inch balls and place on the prepared baking sheet.
- Bake – Cook for 20-25 minutes or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Make the Sauce – In a pan, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Simmer the Cream – Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and mix until smooth.
- Add Spinach – Stir in chopped spinach and cook until wilted. Season with salt and pepper to taste.
- Combine & Serve – Add baked meatballs to the sauce, toss to coat, and let simmer for 2-3 minutes. Serve hot over pasta, rice, or with bread.
Notes
- Use fresh spinach for the best flavor, but frozen spinach works too.
- If the sauce is too thick, add a splash of milk or chicken broth.
- For extra flavor, add red pepper flakes for a little heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian-inspired