Description
Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a creamy, comforting, and elevated dinner idea. These tender, cheesy meatballs are simmered in a luscious Parmesan cream sauce with spinach, making this dish perfect over pasta, rice, or with crusty bread for soaking up every drop.
Ingredients
For the Chicken Ricotta Meatballs:
-
1 lb ground chicken
-
1/2 cup ricotta cheese
-
1/4 cup grated Parmesan cheese
-
1 large egg
-
1/2 cup breadcrumbs
-
2 cloves garlic, minced
-
1 tsp Italian seasoning
-
1/2 tsp salt
-
1/4 tsp black pepper
-
2 tbsp chopped fresh parsley (optional)
-
2 tbsp olive oil (for frying)
For the Spinach Alfredo Sauce:
-
2 tbsp butter
-
3 cloves garlic, minced
-
1 cup heavy cream
-
1 cup grated Parmesan cheese
-
2 cups fresh spinach, chopped
-
1/2 tsp salt
-
1/4 tsp black pepper
-
1/4 tsp ground nutmeg (optional)
Instructions
-
Prepare the Meatballs:
-
In a large bowl, mix all meatball ingredients until well combined.
-
Roll into 1½-inch balls (makes about 16–18).
-
-
Cook the Meatballs:
-
Heat olive oil in a skillet over medium heat.
-
Fry meatballs until golden and cooked through, about 5–7 minutes.
-
Remove from skillet and set aside.
-
-
Make Alfredo Sauce:
-
In the same skillet, melt butter and sauté garlic for 1 minute.
-
Add heavy cream, simmer, and stir in Parmesan until smooth.
-
Stir in spinach, salt, pepper, and nutmeg; cook until wilted.
-
-
Combine:
-
Return meatballs to the skillet and stir gently to coat in sauce.
-
Simmer for 3–5 minutes to let flavors meld.
-
-
Serve:
-
Serve hot over pasta, rice, or with crusty bread. Garnish with extra parsley or Parmesan.
-
Notes
-
Great with fettuccine or zucchini noodles for a low-carb option.
-
Ricotta adds moisture—don’t skip it!
-
Use store-bought Alfredo for a quick shortcut if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
