Description
Juicy chicken ricotta meatballs packed with flavor, paired with a rich and creamy spinach Alfredo sauce. This dish is perfect for a comforting dinner that feels elegant yet easy to prepare. Serve it with pasta, zucchini noodles, or crusty bread for a satisfying meal.
Ingredients
Units
Scale
For the Meatballs:
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (or panko)
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Spinach Alfredo Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions
- Prepare the Meatballs:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper until well combined.
- Shape the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the meatballs are golden and cooked through.
- Make the Alfredo Sauce:
- In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and bring to a gentle simmer.
- Gradually whisk in Parmesan cheese until the sauce is smooth and creamy.
- Add chopped spinach and cook until wilted, about 2-3 minutes. Season with nutmeg, salt, and pepper.
- Combine and Serve:
- Add the cooked meatballs to the skillet with the Alfredo sauce, gently coating them in the sauce.
- Serve immediately over pasta, zucchini noodles, or with a side of crusty bread.
Notes
- For a lighter option, substitute ground turkey for chicken and use low-fat ricotta.
- The sauce can be made ahead and reheated gently on the stovetop.
- Add a pinch of red pepper flakes for a spicy kick.