Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Craving comfort food? Chicken Ricotta Meatballs with Spinach Alfredo Sauce deliver creamy, cheesy flavor in every bite. Try this easy dinner idea.
Ingredients
- 1 lb ground chicken 93/7 lean-to-fat ratio recommended
- 1 cup whole milk ricotta cheese the secret to ultra-tender meatballs
- ½ cup panko breadcrumbs creates perfect texture
- ¼ cup freshly grated Parmesan cheese
- 1 large egg binding agent
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil for brushing
- 4 tbsp butter
- 4 cloves garlic minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cups fresh spinach leaves
- Salt and pepper to taste
- Pinch of nutmeg optional, but recommended
Instructions
- ✅ Preparing the chicken ricotta meatballs with spinach alfredo sauce (15 minutes)▪ Put parchment paper on a large baking sheet and preheat the oven to 400°F (200°C). This prevents sticking and ensures easy cleanup.▪ In a large mixing bowl, gently combine 1 lb ground chicken, ricotta cheese, panko breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Use a fork to mix just until ingredients are barely combined—overmixing develops gluten and creates dense, tough meatballs.▪ Wet your hands slightly to prevent sticking, then form the mixture into 20-24 evenly sized meatballs (approximately 1.5 inches in diameter). For even cooking, a cookie scoop guarantees consistent size. Place in rows of one inch on the baking sheet you have prepared.▪ Lightly brush each meatball with olive oil using a pastry brush. This creates beautiful golden browning and prevents surface drying.▪ The meatballs should be brown and have an internal temperature of 165°F (74°C) after 18 to 20 minutes of baking. Check the largest meatball with a meat thermometer.✅ Creating the Spinach Alfredo Sauce (10 minutes)▪ Melt the butter in a large pan over medium heat while the meatballs are baking. Don’t let it brown—just melt completely.▪ Add minced garlic and sauté for exactly 1 minute until fragrant but not browned. Burnt garlic creates bitter flavors.▪ Slowly pour in heavy cream while whisking constantly. This prevents lumps and ensures a smooth texture.▪ Let cream simmer gently for 3-4 minutes until it coats the back of a spoon, then gradually whisk in freshly grated Parmesan cheese until melted.▪ Add fresh spinach leaves and cook just until wilted (about 2 minutes). For depth, add a touch of nutmeg and season with salt and pepper.✅ The Perfect Finish (5 minutes)▪ Carefully transfer your golden chicken ricotta meatballs with spinach alfredo sauce by gently nestling them into the creamy sauce.▪ Simmer everything together for 2-3 minutes, spooning sauce over meatballs to coat completely. This allows flavors to marry beautifully.▪ Serve immediately over al dente pasta, creamy polenta, or with warm crusty bread for sopping up every drop of sauce.
Notes
Per Serving (Based on 6 servings):
- Calories: 420
- Protein: 28g
- Carbohydrates: 8g
- Fat: 32g
- Fiber: 1g
- Sodium: 680mg
- Calcium: 285mg (excellent source)
- Iron: 2.1mg