These Chicken Ricotta Meatballs with Spinach Alfredo Sauce are the epitome of comfort food elevated with a touch of elegance. The ricotta cheese adds a delicate creaminess to the meatballs, making them incredibly tender and flavorful, while the spinach Alfredo sauce perfectly complements them with its rich, cheesy goodness and a fresh burst of green. It’s a meal that feels indulgent but is packed with nutrients, making it perfect for weeknight dinners or a special occasion. Each bite melts in your mouth, making this dish irresistible and satisfying!
Ingredients:
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional for texture)
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
For the Spinach Alfredo Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 1/4 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 tsp nutmeg
- 3 cups fresh spinach, roughly chopped
- Salt and pepper to taste
Instructions:
Making the Chicken Ricotta Meatballs:
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the meatball mixture: In a large mixing bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs (if using), egg, garlic, parsley, red pepper flakes (if desired), salt, and pepper. Mix everything gently with your hands until just combined. Be careful not to overmix to keep the meatballs light and tender.
- Shape the meatballs: Form the mixture into meatballs, about the size of a golf ball. You should get around 15-20 meatballs, depending on the size. Place the meatballs on the prepared baking sheet.
- Bake the meatballs: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the meatballs are cooked through and lightly golden on the outside. You can check for doneness by ensuring the internal temperature of the meatballs reaches 165°F (75°C).
Making the Spinach Alfredo Sauce:
- Sauté garlic and spinach: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove the spinach from the skillet and set aside.
- Make the Alfredo sauce: In the same skillet, pour in the heavy cream and bring it to a simmer. Stir in the grated Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens. Add a pinch of nutmeg for a subtle flavor boost. Season the sauce with salt and pepper to taste.
- Combine the spinach and sauce: Return the cooked spinach to the skillet with the Alfredo sauce, stirring everything together until well combined.
Bringing it All Together:
- Once the meatballs are done, remove them from the oven. Carefully transfer the meatballs to the skillet with the spinach Alfredo sauce.
- Coat the meatballs: Gently toss the meatballs in the sauce to ensure they are evenly coated.
- Serve: Serve the Chicken Ricotta Meatballs with Spinach Alfredo Sauce over your favorite pasta, zucchini noodles, or on their own as a low-carb option. Garnish with extra Parmesan cheese and a sprinkle of fresh parsley.
