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Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Tender chicken meatballs made with ricotta cheese and served in a creamy spinach Alfredo sauce, perfect for a comforting family meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground chicken Lean ground chicken for the meatballs.
  • 1 cup ricotta cheese Creamy ricotta to keep the meatballs tender.
  • 1/2 cup breadcrumbs To bind the meatballs.
  • 1/2 cup grated Parmesan cheese Enhances flavor in the meatballs.
  • 1 large egg Acts as a binder.
  • 1 teaspoon garlic powder For flavor.
  • 1 teaspoon Italian seasoning Adds Italian flavor.
  • Salt and pepper to taste salt and pepper For seasoning.
For the spinach Alfredo sauce
  • 2 cups fresh spinach To provide freshness and nutrition.
  • 1 cup heavy cream For a rich sauce.
  • 1/2 cup grated Parmesan cheese For flavor in the sauce.
  • 1 tablespoon olive oil To sauté the spinach.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a baking sheet or line it 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 until just combined – be careful not to over-mix!
  3. Shape the mixture into 1-inch meatballs and place them on your prepared baking sheet, spaced evenly apart.
Cooking
  1. Bake the meatballs for about 25-30 minutes, or until they reach an internal temperature of 165°F (74°C).
  2. While the meatballs bake, prepare the spinach Alfredo sauce. In a saucepan, heat the olive oil over medium heat and add the fresh spinach. Cook until wilted.
  3. Add the heavy cream and Parmesan cheese to the spinach and stir until smooth. Season with salt and pepper to taste. Let the sauce simmer for a few minutes until it thickens slightly.
  4. Once the meatballs are cooked, toss them in the creamy spinach Alfredo sauce. Serve warm.

Notes

For lighter meatballs, substitute ground turkey. Avoid overbaking to keep them moist. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months.