Chicken Ricotta Meatballs with Spinach Alfredo Sauce: A Creamy Comfort Food Classic
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- ½ cup breadcrumbs
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tbsp Italian seasoning
For the Spinach Alfredo Sauce:
- 2 tbsp butter
- 1 clove garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and pepper, to taste
Additional:
- Cooked pasta (or zucchini noodles for a low-carb option)
Instructions
1. Preheat the Oven
- Preheat oven to 400°F (200°C).
2. Make the Meatballs
- In a large bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. Mix well.
- Form into 1-inch meatballs and arrange on a parchment-lined baking sheet.
3. Bake the Meatballs
- Bake for 20-25 minutes, until fully cooked and lightly golden.
4. Prepare the Sauce
- In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
- Stir in heavy cream and Parmesan. Bring to a simmer and cook for about 5 minutes until the sauce thickens slightly.
5. Add the Spinach
- Stir in chopped spinach, season with salt and pepper, and cook until the spinach wilts.
6. Serve and Enjoy
- Serve the meatballs over cooked pasta or zucchini noodles. Spoon the creamy spinach Alfredo sauce on top for the perfect finishing touch.
Notes
- Ingredient Quality: Fresh ricotta, high-quality Parmesan, and good ground chicken make a big difference in flavor.
- Sauce Adjustments: Prefer a thicker sauce? Let it simmer longer. Need it thinner? Add a splash of cream.
- Serving Ideas: Pair with steamed veggies, a side salad, or cauliflower rice for a low-carb twist.
- Meal Prep: Make the meatballs and sauce ahead and reheat for busy weeknights.
- Freezing Tip: Freeze meatballs and sauce separately for up to 3 months. Add extra cream to the sauce when reheating, if needed.