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Chicken Ricotta Meatballs with Spinach Alfredo

Juicy chicken and creamy ricotta meatballs bathed in a rich spinach alfredo sauce, offering a comforting yet sophisticated meal perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground chicken
  • 1 cup ricotta cheese Use fresh ricotta for the best flavor and texture.
  • 1/2 cup breadcrumbs Plain or seasoned breadcrumbs work well.
  • 1/4 cup grated Parmesan cheese Add more for a stronger flavor.
  • 1 large egg Acts as a binding agent for the meatballs.
  • 1 tsp garlic powder You can use fresh minced garlic if preferred.
  • 1 tsp Italian seasoning Adjust to taste.
  • Salt and pepper to taste Ensure to season adequately.
For the Spinach Alfredo Sauce
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese Grated fresh mozzarella can also be used.
  • 1 cup fresh spinach, chopped You can substitute with frozen spinach if needed.
  • 1/2 cup grated Parmesan cheese For added creaminess.
  • 2 tbsp butter Use unsalted butter for better control over seasoning.
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly combined.
  3. Using your hands, shape the mixture into golf ball-sized meatballs and place them on the prepared baking sheet.
Cooking
  1. Bake the meatballs in the preheated oven for about 20 minutes or until they are golden brown and cooked through.
  2. In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
  3. Pour in the heavy cream and bring to a gentle simmer. Stir in the mozzarella and Parmesan cheese, allowing it to melt into a creamy sauce.
  4. Once the cheese has melted, add in the chopped spinach and stir until wilted. Season with salt and pepper to taste.
  5. Gently add the baked meatballs into the spinach alfredo sauce, ensuring they are well-coated.
  6. Serve hot over pasta or on its own, garnished with additional cheese if desired.

Notes

For added flavor, serve with garlic bread or a white wine. If you have leftovers, store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.