Description
These Chicken Ricotta Meatballs in Spinach Alfredo Sauce combine tender, flavorful meatballs made with ground chicken, creamy ricotta, and Parmesan cheese, simmered in a rich, garlicky Alfredo sauce loaded with fresh spinach. This comforting, Italian-inspired recipe is perfect for a hearty family dinner, offering a delicious twist on classic meatballs with a creamy, cheesy sauce.
Ingredients
Scale
For the Meatballs
- 1.5 pounds ground chicken
- ¾ cup whole milk ricotta cheese
- ½ cup breadcrumbs
- ¼ cup milk
- ⅓ 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 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
- Prepare the meatball mixture: In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, milk, Parmesan cheese, egg, parsley, minced garlic, Italian seasoning, salt, and pepper. Mix gently until all ingredients are well incorporated but avoid overmixing to keep the meatballs tender.
- Form the meatballs: Shape the mixture into meatballs, about 1 to 1½ inches in diameter, and set them aside on a plate or tray.
- Cook the meatballs: Heat a large skillet over medium heat with a little oil or non-stick spray. Add the meatballs in batches and cook, turning occasionally, until they are browned on all sides and cooked through, about 8-10 minutes. Remove the cooked meatballs from the pan and set aside.
- Make the Alfredo sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir frequently and cook for 4-5 minutes until the cream starts to thicken.
- Add spinach and Parmesan: Stir in the baby spinach and cook until wilted, about 2 minutes. Then add the grated Parmesan cheese, stirring until melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine meatballs and sauce: Return the cooked meatballs to the skillet with the Alfredo sauce. Gently stir to coat the meatballs in the sauce. Simmer together for 2-3 minutes to allow flavors to meld and the meatballs to heat through.
- Serve: Serve the chicken ricotta meatballs hot, spooned with the creamy spinach Alfredo sauce. They pair beautifully with pasta, garlic bread, or a green salad for a complete meal.
Notes
- Use fresh parsley and freshly grated Parmesan for the best flavor.
- Do not overmix the meatball mixture to keep them tender and moist.
- If you prefer a thicker sauce, let the Alfredo simmer a little longer, stirring frequently.
- For a lower fat version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- This recipe can also be baked instead of pan-fried for a lighter cooking method; bake meatballs at 375°F (190°C) for 20-25 minutes until cooked through.
