Description
These tender and flavorful Chicken Ricotta Meatballs are baked to perfection and served with a creamy, rich Spinach Alfredo Sauce. The ricotta cheese adds moisture and lightness to the meatballs, while the spinach Alfredo sauce provides a decadent and delicious topping.
Ingredients
Scale
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup ricotta cheese (whole milk or part-skim)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup breadcrumbs (plain or Italian seasoned)
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon Italian seasoning
For the Spinach Alfredo Sauce:
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt, to taste
- Black pepper, to taste
For Serving:
- Cooked pasta (such as fettuccine, linguine, or your favorite shape)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Baking Sheet: Line a baking sheet with parchment paper for easy cleanup.
- Make Meatball Mixture: In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. Use your hands or a spoon to mix the ingredients until they are just combined. Do not overmix.
- Form Meatballs: Roll the mixture into 1-inch meatballs. (You should get about 20-24 meatballs).
- Arrange on Baking Sheet: Place the meatballs on the prepared baking sheet, leaving a little space between each meatball.
- Bake Meatballs: Bake for 20-25 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F/74°C) and lightly golden brown.
- Make Spinach Alfredo Sauce (While Meatballs Bake): While the meatballs are baking, prepare the sauce. In a medium saucepan over medium heat, melt the butter.
- Sauté Garlic: Add the minced garlic to the melted butter and sauté for about 30 seconds to 1 minute, or until fragrant. Be careful not to burn the garlic.
- Add Cream and Parmesan: Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low. Gradually add the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth.
- Add Spinach: Add the chopped spinach to the sauce. Stir until the spinach is wilted, about 1-2 minutes.
- Season Sauce: Season the sauce with salt and pepper to taste.
- Combine and Serve: Once the meatballs are cooked, you can either add them directly to the sauce to coat, or serve the sauce separately over the meatballs and pasta. Serve the meatballs and spinach Alfredo sauce over your choice of cooked pasta.
Notes
- Ground Chicken: You can substitute ground turkey for the ground chicken.
- Ricotta Cheese: Whole milk ricotta cheese will create the richest and creamiest meatballs, but part-skim ricotta can also be used.
- Breadcrumbs: You can use plain or Italian-seasoned breadcrumbs. Panko breadcrumbs can also be used.
- Spinach: Fresh spinach is recommended, but you can use frozen spinach, thawed and squeezed dry.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Serving Suggestions: Serve this dish with a side salad and crusty bread.
- Storage: Store in fridge for 3-4 days.