Description
These Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a delicious Italian-American main course featuring tender ground chicken meatballs baked to golden perfection and coated in a creamy, cheesy spinach Alfredo sauce. The addition of ricotta cheese in the meatballs adds moisture and richness, while the homemade sauce combines butter, cream, spinach, and Parmesan for a decadent, comforting dish perfect for family dinners or special occasions.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1/2 cup ricotta cheese (preferably whole-milk)
- 1/3 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Spinach Alfredo Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups baby spinach, chopped
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix meatball ingredients: In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, chopped parsley, salt, and black pepper. Mix gently until just combined without overworking the mixture.
- Form meatballs: Using a tablespoon or a small cookie scoop, form the mixture into evenly sized meatballs and arrange them on the prepared baking sheet. Lightly drizzle or brush the meatballs with olive oil to promote browning and moisture retention.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 18–20 minutes, or until they are cooked through and golden brown on the outside.
- Prepare the Alfredo sauce: While the meatballs bake, melt butter in a large skillet over medium heat. Whisk in the flour and cook for about 1 minute to form a roux, which will thicken the sauce.
- Add liquids and cheese: Slowly whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Continue whisking until the sauce is smooth and has thickened slightly.
- Incorporate spinach and seasoning: Stir in the grated Parmesan cheese, chopped spinach, and ground nutmeg. Season with salt and pepper to taste. Let the sauce simmer gently for 2–3 minutes until the spinach wilts and the sauce becomes creamy.
- Combine meatballs and sauce: Carefully add the baked meatballs into the skillet with the Alfredo sauce. Stir gently to coat the meatballs evenly with the sauce without breaking them apart.
- Serve: Serve the meatballs and spinach Alfredo sauce warm. This dish pairs beautifully with pasta, crusty bread, or vegetable noodles for a complete meal.
Notes
- For a lower-carb alternative, serve the meatballs and sauce over zucchini noodles or roasted vegetables instead of pasta.
- You can prepare the meatballs ahead of time and freeze them before baking to save time on busy days.
- Using whole-milk ricotta cheese in the meatballs results in a creamier and more tender texture.
