Description
Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a rich and comforting meal that blends tender, juicy meatballs with a creamy, garlicky Alfredo sauce. The spinach adds a nutritious touch, while ricotta cheese ensures the meatballs stay moist and flavorful. This dish is perfect for family dinners, special occasions, or any time you’re craving something warm and comforting.
Ingredients
Scale
- 1 lb ground chicken – Lean and flavorful, this is the base for the meatballs.
- ½ cup ricotta cheese – Adds moisture and a subtle creamy texture.
- ½ cup breadcrumbs – Helps bind the meatballs and gives them structure.
- 1 egg – Acts as a binder to keep the meatballs together.
- 2 cloves garlic, minced – Adds aromatic flavor to the meatballs.
- ¼ cup Parmesan cheese, grated – Adds a sharp, salty bite to complement the chicken.
- 1 tablespoon parsley, chopped – Adds freshness and color.
- Salt and pepper to taste – Essential for seasoning the meatballs.
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a baking sheet to prevent the meatballs from sticking.
- Mix the Meatballs: In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, egg, minced garlic, grated Parmesan, chopped parsley, salt, and pepper. Mix thoroughly until all the ingredients are well incorporated.
- Form the Meatballs: Using your hands or a small ice cream scoop, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them evenly spaced on the greased baking sheet.
- Bake the Meatballs: Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and fully cooked through.
- Prepare the Spinach Alfredo Sauce: While the meatballs are baking, start making the sauce. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Cook the Spinach: Stir in the fresh spinach and cook for about 2-3 minutes, or until wilted.
- Make the Alfredo Sauce: Pour in the heavy cream and season with salt and pepper. Bring the mixture to a simmer, then slowly stir in the grated Parmesan cheese. Whisk the sauce until it’s smooth and creamy. Let it cook for another 2-3 minutes to thicken slightly.
- Combine Meatballs and Sauce: Once the meatballs are done baking, add them to the skillet with the Alfredo sauce. Gently toss the meatballs in the sauce until they are fully coated. Serve immediately with your choice of side dishes.
Notes
- Substitutions: If you don’t have ground chicken, ground turkey or lamb can be used as a substitute. You can also replace Parmesan cheese with Pecorino Romano for a sharper flavor.
- Gluten-Free Option: Use gluten-free breadcrumbs to make this dish gluten-free.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of milk or cream to bring the sauce back to life.