Description
Delicious and creamy Chicken Ricotta Meatballs served with a rich Spinach Alfredo Sauce. This Italian-American main course combines tender ground chicken meatballs enriched with ricotta cheese, baked to golden perfection, and topped with a luscious homemade spinach Alfredo sauce. Perfect for a comforting weeknight dinner or a special meal to impress your family.
Ingredients
Scale
For the Meatballs
- 1 pound ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for baking or pan-searing)
For the Spinach Alfredo Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup fresh baby spinach, chopped
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Prepare Meatball Mixture: In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly until well combined to ensure even flavor and texture.
- Form Meatballs: Shape the mixture into 1 1/2-inch meatballs and arrange them evenly on the prepared baking sheet, ensuring they don’t touch.
- Coat Meatballs: Lightly brush or spray the meatballs with olive oil to help them brown and keep moist during baking.
- Bake Meatballs: Bake in the preheated oven for 18 to 20 minutes or until the meatballs are golden brown and cooked through, reaching an internal temperature of 165°F for safety.
- Prepare Spinach Alfredo Sauce: While the meatballs bake, melt butter in a skillet over medium heat. Sauté the minced garlic for about 1 minute until fragrant but not browned.
- Add Cream and Cheese: Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and cook for 3 to 4 minutes, stirring frequently until the sauce thickens slightly.
- Add Spinach: Stir in the chopped fresh baby spinach and cook just until wilted, about 1 to 2 minutes. Season the sauce with salt and pepper to taste.
- Serve: Serve the warm meatballs topped generously with the creamy spinach Alfredo sauce. They pair wonderfully with pasta, rice, or can be enjoyed on their own.
Notes
- For a different texture and flavor, you can pan-sear the meatballs before simmering them in the sauce.
- Add red pepper flakes to the Alfredo sauce for a touch of heat and extra depth.
- The ricotta cheese in the meatballs helps keep them moist and tender, preventing dryness.
