Description
These Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a deliciously creamy and flavorful dish combining tender chicken meatballs blended with ricotta and Parmesan, baked to perfection and served in a rich, garlicky spinach Alfredo sauce. Perfect for a comforting dinner that’s both hearty and elegant.
Ingredients
Scale
For the Meatballs
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
For the Spinach Alfredo Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and black pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large mixing bowl, combine ground chicken, ricotta cheese, breadcrumbs, grated Parmesan, egg, minced garlic, dried Italian herbs, salt, pepper, and fresh parsley if using. Mix everything thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Shape the mixture into approximately 16 one-inch meatballs and arrange them spaced evenly on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for about 20 minutes, or until cooked through and they reach an internal temperature of 165°F (74°C).
- Prepare Alfredo Sauce: While meatballs bake, melt the butter in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add Cream and Cheese: Pour in the heavy cream and bring it to a gentle simmer. Slowly stir in the grated Parmesan cheese, allowing it to melt fully into the creamy sauce.
- Cook Spinach: Add chopped spinach to the skillet and cook until wilted, about 2 to 3 minutes. Season the sauce with salt, black pepper, and a pinch of nutmeg if desired.
- Combine Meatballs and Sauce: Once meatballs are done, carefully transfer them into the skillet with the spinach Alfredo sauce. Toss gently to coat the meatballs evenly in the sauce.
- Serve: Serve the meatballs hot, garnished with extra Parmesan cheese and fresh parsley if desired for added flavor and presentation.
Notes
- Ensure meatballs reach an internal temperature of 165°F to guarantee they are fully cooked.
- Use fresh parsley for garnish to enhance flavor and color.
- If breadcrumbs need to be gluten-free, substitute with gluten-free breadcrumbs.
- For a lighter version, consider using half-and-half instead of heavy cream, but the sauce will be less rich.
- Spinach can be substituted with kale or Swiss chard if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and stovetop cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (about 4 meatballs with sauce)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 145 mg
Keywords: chicken meatballs, ricotta, Alfredo sauce, spinach, Italian recipe, baked meatballs, creamy sauce
