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Chicken Ricotta Meatballs with Spinach Alfredo Sauce

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Tender chicken ricotta meatballs served with a rich and creamy spinach Alfredo sauce, perfect for a comforting and delicious meal.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/2 cup ricotta cheese
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese (for sauce)
  • 1/4 teaspoon nutmeg

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, mix ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
  3. Form the mixture into meatballs and place them on the prepared baking sheet.
  4. Bake meatballs for 18-20 minutes, or until cooked through and lightly golden.
  5. Meanwhile, heat olive oil and butter in a large skillet over medium heat.
  6. Add spinach and cook until wilted.
  7. Pour in heavy cream and bring to a simmer.
  8. Stir in Parmesan cheese and nutmeg, cooking until sauce thickens slightly.
  9. Add the cooked meatballs to the sauce and toss to coat.
  10. Serve hot, garnished with additional Parmesan if desired.

Notes

  • Use full-fat ricotta for creamier meatballs.
  • You can substitute ground turkey for chicken if preferred.
  • Adjust seasoning to taste.
  • Serve with pasta, rice, or over mashed potatoes for a hearty meal.

Nutrition

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