Ingredients
For the Chicken Ricotta Meatballs:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1/2 cup breadcrumbs (panko or regular)
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and black pepper, to taste
- 1/4 teaspoon nutmeg (optional, for added depth)
Preparation
Step 1: Prepare the Meatballs
- In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined.
- Shape the mixture into 1-inch meatballs (about 18–20 meatballs).
Step 2: Cook the Meatballs
- Heat olive oil in a large skillet over medium heat.
- Add the meatballs in batches, avoiding overcrowding. Cook for 4–5 minutes per side until golden and cooked through. Set aside.
Step 3: Make the Spinach Alfredo Sauce
- Melt butter in the same skillet over medium heat.
- Sauté garlic for 30 seconds until fragrant.
- Add spinach and cook for 2–3 minutes until wilted.
- Pour in heavy cream, bring to a simmer, and stir in Parmesan, nutmeg, salt, and pepper.
- Simmer for 2–3 minutes until thickened.
Step 4: Combine and Serve
- Return meatballs to the skillet, spooning sauce over them. Simmer for 2–3 minutes.
- Serve over pasta, rice, or with crusty bread.
Why You’ll Love This Recipe
- Tender Meatballs: Ricotta adds moisture and richness.
- Creamy Sauce: Alfredo with spinach for added nutrients.
- Versatile: Perfect as a main or appetizer.
Pro Tips
- Make Ahead: Freeze raw or cooked meatballs for meal prep.
- Lighter Option: Use half-and-half instead of heavy cream.
- Add a Kick: Include red pepper flakes for spice.
This Chicken Ricotta Meatballs with Spinach Alfredo Sauce recipe combines comfort and elegance, perfect for any occasion. 🍗🧀✨
