Description
Chicken Ricotta Meatballs in Spinach Alfredo Sauce is a rich, flavorful dish featuring tender chicken meatballs infused with creamy ricotta and simmered in a velvety Alfredo sauce packed with spinach and Parmesan. This dish offers comforting indulgence with a touch of freshness and works beautifully with pasta, veggies, or even on its own.
Ingredients
For the Meatballs:
1 lb (450g) ground chicken
1/2 cup ricotta cheese
2 cloves garlic, minced
2 tablespoons chopped parsley (or basil)
1/2 teaspoon salt
1/4 teaspoon black pepper
Olive oil (for pan-frying)
For the Spinach Alfredo Sauce:
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
2 cups fresh spinach (or 1 cup thawed, drained frozen spinach)
Salt and pepper to taste
Pinch of nutmeg (optional)
Instructions
Prepare meatballs: In a bowl, mix ground chicken, ricotta, garlic, parsley, salt, and pepper until just combined. Form into slightly larger-than-golf-ball-sized meatballs.
Cook meatballs: In a large skillet, heat oil over medium heat. Add meatballs and cook until golden brown on all sides. Alternatively, bake at 350°F (180°C) for 20–25 minutes. Set aside.
Make Alfredo sauce: In the same skillet, melt butter. Add garlic and cook for 1 minute. Pour in cream and simmer 2–3 minutes. Stir in Parmesan until melted. Add spinach and cook until wilted. Season with salt, pepper, and nutmeg.
Combine: Gently add cooked meatballs to the sauce. Simmer for 10 minutes, stirring occasionally to coat and warm through.
Serve: Plate with pasta, vegetables, or on its own. Garnish with extra Parmesan and chopped herbs.
Notes
Use fresh Parmesan for the best melt and flavor.
Don’t overmix meatball mixture — keep it tender.
Sauce too thick? Add a splash of cream or milk. Too thin? Simmer a few more minutes.
Freeze uncooked meatballs for future use.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying + Simmering
- Cuisine: Italian-American