Chicken Ricotta Meatballs with Spinach Alfredo
Tender chicken and ricotta meatballs served in a creamy parmesan spinach alfredo sauce.
Equipment
- Large skillet
- Mixing bowl
- Baking sheet
Ingredients
Main Ingredients
- 1 lb ground chicken
- ½ cup ricotta cheese
- ½ cup breadcrumbs
- ¼ cup grated parmesan cheese for the meatballs
- 1 large egg
- 2 cloves garlic minced, for the meatballs
- ¼ tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ tsp red pepper flakes optional
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil for cooking
- 2 tbsp unsalted butter for the sauce
- 3 cloves garlic minced, for the sauce
- 1 cup heavy cream
- 1 cup grated parmesan cheese for the sauce
- 2 cup fresh spinach chopped
- ¼ tsp nutmeg optional
- ¼ cup chopped fresh parsley for garnish
- ½ tsp lemon zest optional
Instructions
Cooking
- Mix. Combine the chicken, ricotta, breadcrumbs, parmesan, egg, garlic, herbs, salt, and pepper just until blended.
- Shape. Roll into balls about 1 inch wide.
- Cook. Brown in olive oil for 4 to 5 minutes per side, or bake at 400 F for 18 to 20 minutes, until 165 F inside.
- Sauce. Melt the butter, cook the garlic, add the cream, and simmer. Stir in the parmesan until smooth and season with salt, pepper, and nutmeg.
- Finish. Wilt the spinach in the sauce for 2 to 3 minutes, add the meatballs, and top with parsley and lemon zest.
Notes
Substitutions: Use ground turkey or lighten the sauce with milk or broth.
Tips: Mix gently so the meatballs stay tender.
Storage: Refrigerate in an airtight container for up to 3 days.
Nutrition does not include the optional red pepper flakes, nutmeg, and lemon zest.