Description
These Chicken Ricotta Meatballs are tender and flavorful, baked to perfection and served in a creamy spinach Alfredo sauce. This comforting dish blends savory ground chicken and creamy ricotta with a rich Parmesan-infused sauce loaded with fresh spinach, perfect for a satisfying weeknight dinner or a special occasion.
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 oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
For the Spinach Alfredo Sauce
- 2 tablespoons olive oil
- 3 cups fresh spinach
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon nutmeg (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, salt, black pepper, and chopped fresh parsley. Mix thoroughly until all ingredients are well incorporated.
- Shape the Meatballs: Form the mixture into meatballs about 1.5 inches in diameter, ensuring they’re uniform in size for even cooking. Place them spaced apart on the prepared baking sheet.
- Bake the Meatballs: Bake in the preheated oven for 20 minutes or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
- Sauté the Spinach: While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes.
- Make the Alfredo Sauce: Pour in the heavy cream and stir in grated Parmesan cheese, garlic powder, salt, black pepper, and optional nutmeg. Simmer the mixture for 5-7 minutes until the sauce thickens slightly.
- Combine Meatballs with Sauce: Once the meatballs are cooked, transfer them to the skillet with the Alfredo sauce. Coat them gently with the sauce to ensure they’re evenly covered.
- Simmer Together: Let the meatballs and sauce simmer together for an additional 5 minutes to allow the flavors to meld before serving.
Notes
- To ensure tender meatballs, avoid overmixing the meat mixture.
- You can substitute fresh breadcrumbs with panko for a lighter texture.
- Use low-fat ricotta and cream for a lighter version, but the sauce may be less rich.
- Nutmeg is optional but adds a warm, aromatic touch to the sauce.
- Serve over pasta, rice, or with crusty bread to soak up the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 4 meatballs with sauce)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 32 g
- Cholesterol: 120 mg
Keywords: chicken meatballs, ricotta meatballs, spinach Alfredo sauce, creamy meatballs, Italian chicken recipe, healthy meatballs
