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Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Tender chicken meatballs infused with creamy ricotta, served in a luscious spinach Alfredo sauce. A comforting dish perfect for family gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground chicken Ensure it's fresh.
  • 1 cup ricotta cheese Use whole milk ricotta for best flavor.
  • 1/2 cup breadcrumbs Use panko for extra crunch.
  • 1/4 cup grated Parmesan cheese Add more for serving if desired.
  • 1 large egg Bind the mixture together.
  • 1 teaspoon garlic powder Enhances flavor.
  • 1 teaspoon onion powder Enhances flavor.
  • to taste Salt and pepper Adjust according to preference.
For the Spinach Alfredo Sauce
  • 2 cups fresh spinach Can substitute with frozen spinach if needed.
  • 1 cup heavy cream Provides a rich texture.
  • 1/2 cup grated Parmesan cheese Additional for sauce.
  • 1/4 teaspoon nutmeg Enhances the sauce flavor.
  • to taste Salt and pepper Adjust to personal preference.
  • Olive oil for cooking For sautéing meatballs.

Method
 

Preparation
  1. In a mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, grated Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  2. Using your hands, form the mixture into small meatballs, about 1-2 inches in diameter. Set aside.
Cooking
  1. In a large skillet, heat a splash of olive oil over medium heat. Add the meatballs and cook until browned on all sides, approximately 6-8 minutes.
  2. In a separate saucepan, bring the heavy cream to a gentle simmer. Stir in the grated Parmesan cheese, nutmeg, and some salt and pepper. Add the fresh spinach, cooking until wilted.
  3. Add the cooked meatballs to the sauce and gently stir to combine everything. Let it simmer for an additional 5 minutes.
  4. Plate the meatballs coated in the creamy sauce and garnish with extra Parmesan cheese if desired. Enjoy!

Notes

For a leaner version, consider using ground turkey. Avoid overcrowding the pan while cooking meatballs. Store leftovers in an airtight container; they can be refrigerated for up to 3 days.