Description
This recipe features tender, flavorful chicken meatballs made with creamy ricotta, baked to perfection, and paired with a rich, velvety spinach Alfredo sauce. Perfect for cozy family dinners or special occasions, this dish is easy to prepare and packed with comforting Italian-inspired flavors.
Ingredients
Scale
For the Chicken Ricotta Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese (drained)
- ½ cup grated Parmesan cheese
- 1 large egg
- ½ cup breadcrumbs
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
For the Spinach Alfredo Sauce:
- 2 tbsp butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of nutmeg (optional)
Instructions
- Preheat oven to 400°F and prepare a baking sheet with parchment paper.
- In a large bowl, combine all the meatball ingredients and mix until just combined. Form into 1 ½-inch meatballs and place them on the baking sheet.
- Bake meatballs for 20–25 minutes or until golden and cooked through.
- While baking, melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute.
- Pour in heavy cream and bring to a gentle simmer. Gradually stir in Parmesan cheese until smooth.
- Add spinach and cook until wilted. Season with salt, pepper, and nutmeg (if using).
- Toss baked meatballs in the sauce, simmer for 5 minutes, and serve warm over pasta or rice.
Notes
- Drain ricotta cheese to prevent soggy meatballs.
- For a lighter sauce, substitute some cream with milk.
- Use gluten-free breadcrumbs for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian-Inspired