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Chicken Ricotta Meatballs with Creamy Spinach Alfredo

A close-up overhead view of golden-brown chicken ricotta meatballs simmering in a vibrant green sauce.
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Tender chicken meatballs made with ricotta cheese, served in a rich spinach Alfredo sauce. This recipe is easy enough for a weeknight but feels special.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup breadcrumbs
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 4 ounces fresh spinach
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Cooked pasta, for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, ricotta cheese, 1/4 cup Parmesan cheese, egg, breadcrumbs, Italian seasoning, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix gently until just combined. Do not overmix.
  3. Roll the mixture into 1-inch meatballs. Place them on the prepared baking sheet.
  4. Bake for 15-20 minutes, or until the meatballs are cooked through and lightly browned.
  5. While the meatballs bake, prepare the sauce. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  6. Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce heat to low.
  7. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
  8. Gradually whisk in the 1/2 cup Parmesan cheese until the sauce is smooth and slightly thickened. Season with salt and pepper to taste.
  9. Add the baked chicken meatballs to the Alfredo sauce. Simmer gently for 5 minutes to allow the meatballs to absorb the sauce’s flavor.
  10. Serve the chicken ricotta meatballs and sauce over your favorite cooked pasta.

Notes

  • For crispier meatballs, you can pan-sear them in a little olive oil after baking until golden brown on all sides.
  • If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes until it reaches your desired consistency.
  • These meatballs can be made ahead and frozen. Thaw them in the refrigerator and reheat gently in the sauce.

Nutrition

Find it online: https://fooddexterity.com/chicken-ricotta-meatballs/