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Chicken Ricotta Meatballs in Spinach Alfredo Sauce

Chicken Ricotta Meatballs in Spinach Alfredo Sauce

This delicious dish features tender chicken and ricotta meatballs simmered in a creamy spinach Alfredo sauce. Perfect for a comforting weeknight dinner that your family will love!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 550 kcal

Equipment

  • 1 mixing bowl
  • 1 baking sheet
  • 1 large skillet
  • 1 saucepan
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 cooking spoon
  • 1 meat thermometer (optional)

Ingredients
  

  • 1 pound ground chicken
  • 1 cup ricotta cheese
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • to taste salt and black pepper
  • pinch nutmeg (optional) for flavor enhancement

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, grated Parmesan cheese, egg, minced garlic, parsley, salt, black pepper, and Italian seasoning. Mix until well combined.
  • Form the mixture into meatballs, about 1.5 inches in size, and place them on the prepared baking sheet.
  • Bake the meatballs in the preheated oven for 20 minutes or until cooked through (internal temperature should reach 165°F or 75°C).
  • While the meatballs are baking, heat butter in a large skillet over medium heat and add minced garlic. Sauté for about 1 minute until fragrant.
  • Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
  • Pour in the heavy cream, stirring continuously. Bring to a gentle simmer.
  • Stir in the grated Parmesan cheese and season with salt, pepper, and optional nutmeg. Continue to stir until the cheese is melted and the sauce is smooth.
  • Once the meatballs are done, carefully add them to the skillet with the spinach Alfredo sauce. Gently stir to coat the meatballs in the sauce.
  • Allow to simmer for an additional 5 minutes, ensuring everything is heated through.

Notes

Serve the chicken ricotta meatballs over pasta, rice, or enjoy them on their own.
Feel free to add additional vegetables to the sauce, such as mushrooms or bell peppers, for added nutrition and flavor.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.