Description
Tender chicken ricotta meatballs paired with a creamy spinach Alfredo sauce make this dish a comforting and flavorful dinner option. Perfect for weeknights or special occasions!
Ingredients
For the Meatballs:
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1/4 cup chopped parsley
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
For the Spinach Alfredo Sauce:
2 tbsp unsalted butter
2 cloves garlic, minced
2 cups heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp nutmeg (optional)
2 cups fresh spinach, chopped
Salt and pepper to taste
Instructions
Prepare the Meatballs:
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan, breadcrumbs, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix until well combined.
Shape the mixture into 1-inch meatballs and place them on a lined baking sheet.
Bake for 18–20 minutes or until lightly golden and cooked through.
Make the Spinach Alfredo Sauce:
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and whisk until smooth.
Add nutmeg (if using) and season with salt and pepper to taste.
Stir in chopped spinach and let it cook until wilted.
Combine and Serve:
Add the baked meatballs to the skillet with the Alfredo sauce. Toss gently to coat.
Serve over pasta, rice, or with crusty bread. Garnish with extra Parmesan and parsley if desired.
Notes
Substitute ground turkey or pork if preferred.
Add a pinch of red pepper flakes for a touch of heat.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes