Description
These Chicken Ricotta Meatballs in Spinach Alfredo Sauce combine tender ground chicken meatballs mixed with creamy ricotta and Parmesan cheeses, baked to perfection and served in a rich, garlicky spinach Alfredo sauce. A comforting Italian-inspired dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
For the Meatballs
- 1.5 pounds ground chicken
- ¾ cup whole milk ricotta cheese
- ½ cup breadcrumbs
- ¼ cup milk
- â…“ 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
For the Spinach Alfredo Sauce
- 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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatballs.
- Prepare Meatball Mixture: In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, milk, freshly grated Parmesan, egg, parsley, minced garlic, Italian seasoning, salt, and pepper. Mix until all ingredients are thoroughly combined but do not overmix to keep the meatballs tender.
- Form Meatballs: Shape the mixture into 1.5-inch meatballs, placing them evenly spaced on a baking sheet lined with parchment paper or lightly greased.
- Bake Meatballs: Bake the meatballs in the preheated oven for about 20-25 minutes or until they are cooked through and golden brown on the outside.
- Make Alfredo Sauce: While the meatballs bake, melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add Cream and Spinach: Pour in heavy cream and bring it to a gentle simmer. Stir in baby spinach and cook until wilted, about 2-3 minutes.
- Incorporate Cheese: Add freshly grated Parmesan cheese to the sauce, stirring continuously until the cheese melts completely and the sauce thickens slightly. Season with salt and pepper to taste.
- Combine Meatballs and Sauce: Add the baked meatballs to the spinach Alfredo sauce, spooning sauce over them and simmer together for 3-5 minutes to meld flavors.
- Serve: Serve the chicken ricotta meatballs hot, generously covered with the creamy spinach Alfredo sauce, alongside pasta, rice, or crusty bread if desired.
Notes
- If you prefer a smoother sauce, you can blend the Alfredo sauce briefly before adding the meatballs.
- Breadcrumbs can be substituted with gluten-free breadcrumbs for a gluten-free version.
- Fresh parsley can be replaced with basil or oregano for a different herbal flavor.
- Leftover meatballs can be stored refrigerated for up to 3 days and reheated gently in sauce.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
