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Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Chicken Ricotta Meatballs with Spinach Alfredo Sauce

This dish combines tender chicken ricotta meatballs with a creamy spinach Alfredo sauce, creating a flavorful and comforting meal that’s perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian-American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 mixing bowl
  • 1 baking sheet
  • 1 skillet
  • 1 cooking pot
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 cooking thermometer (optional)

Ingredients
  

  • 1 pound ground chicken
  • 1 cup ricotta cheese
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon chopped fresh parsley Optional
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped
  • Salt and black pepper To taste
  • Pinch of nutmeg Optional

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried Italian herbs, salt, pepper, and fresh parsley (if using). Mix until well combined.
  • Form the mixture into 1-inch meatballs and place them on the prepared baking sheet. You should have about 16 meatballs.
  • Bake the meatballs in the preheated oven for 20 minutes, or until they are cooked through and have an internal temperature of 165°F (74°C).
  • While the meatballs are baking, prepare the spinach Alfredo sauce. In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  • Pour in the heavy cream and bring to a simmer. Gradually stir in the grated Parmesan cheese, allowing it to melt into the sauce.
  • Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, black pepper, and a pinch of nutmeg if desired.
  • Once the meatballs are baked, gently add them to the skillet with the spinach Alfredo sauce. Toss carefully to coat the meatballs in the sauce.
  • Serve hot, garnished with additional Parmesan cheese and fresh parsley if desired.

Notes

You can serve these meatballs over pasta, rice, or zucchini noodles for a complete meal.
Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.