Chicken Ricotta Meatballs in Spinach Alfredo Sauce
Chicken Ricotta Meatballs in Spinach Alfredo Sauce
Ingredients
For the Meatballs
- 1 pound ground chicken
- 1/2 cup ricotta cheese, part-skim
- 1/2 cup plain breadcrumbs
- 1 egg
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Spinach Alfredo Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 5 ounces fresh spinach
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1/8 teaspoon nutmeg, ground (optional)
Instructions
- 1
In a large bowl, combine the ground chicken, ricotta cheese, breadcrumbs, egg, grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper. Mix gently until just combined. Do not overmix, as this can make the meatballs tough.
⏱️ 5 min
- 2
Roll the mixture into 1-inch meatballs. You should get about 20-24 meatballs.
⏱️ 5 min
- 3
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
⏱️ 10 min
- 4
In the same skillet (no need to clean it), melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 5
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce begins to thicken.
⏱️ 5 min
- 6
Add the fresh spinach to the sauce, a handful at a time, allowing it to wilt before adding more. Stir until all the spinach has wilted into the sauce.
⏱️ 3 min
- 7
Season the Alfredo sauce with salt, black pepper, and optional nutmeg to taste.
⏱️ 1 min
- 8
Return the cooked meatballs to the skillet with the spinach Alfredo sauce. Gently toss to coat the meatballs. Simmer for 2-3 minutes to allow the flavors to meld and the meatballs to heat through.
⏱️ 4 min
- 9
Serve hot, perhaps over pasta or with a side of crusty bread.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Ricotta Meatballs in Spinach Alfredo Sauce
For the Meatballs
- 1 pound ground chicken
- 1/2 cup ricotta cheese, part-skim
- 1/2 cup plain breadcrumbs
- 1 egg
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Spinach Alfredo Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 5 ounces fresh spinach
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1/8 teaspoon nutmeg, ground (optional)
Instructions
- 1
In a large bowl, combine the ground chicken, ricotta cheese, breadcrumbs, egg, grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper. Mix gently until just combined. Do not overmix, as this can make the meatballs tough.
⏱️ 5 min - 2
Roll the mixture into 1-inch meatballs. You should get about 20-24 meatballs.
⏱️ 5 min - 3
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
⏱️ 10 min - 4
In the same skillet (no need to clean it), melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 5
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce begins to thicken.
⏱️ 5 min - 6
Add the fresh spinach to the sauce, a handful at a time, allowing it to wilt before adding more. Stir until all the spinach has wilted into the sauce.
⏱️ 3 min - 7
Season the Alfredo sauce with salt, black pepper, and optional nutmeg to taste.
⏱️ 1 min - 8
Return the cooked meatballs to the skillet with the spinach Alfredo sauce. Gently toss to coat the meatballs. Simmer for 2-3 minutes to allow the flavors to meld and the meatballs to heat through.
⏱️ 4 min - 9
Serve hot, perhaps over pasta or with a side of crusty bread.