Description
Tender, cheesy chicken ricotta meatballs smothered in a creamy, vibrant spinach Alfredo sauce. Perfect for a cozy weeknight dinner or impressing family and friends without hours in the kitchen.
Ingredients
1 lb ground chicken (preferably dark meat)
1 cup ricotta cheese, full-fat
1 large egg
½ cup breadcrumbs
1 tsp garlic powder
1 tsp onion powder
Salt & pepper to taste
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
2 cups fresh spinach, chopped
Pinch of nutmeg (optional)
Lemon zest (optional for brightness)
Instructions
Mix meatballs: In a bowl, combine chicken, ricotta, egg, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix gently until combined.
Shape meatballs: Form 1–1.5 inch meatballs using hands or a small scoop.
Cook meatballs: Sear in a skillet with butter until golden on all sides (optional), then bake at 375°F (190°C) for 15–20 minutes, or simmer gently in the Alfredo sauce.
Make sauce: Melt butter in a skillet, sauté garlic, add cream, and gradually stir in Parmesan. Fold in spinach and cook until wilted. Season with nutmeg, salt, and pepper.
Serve: Pour sauce over meatballs, garnish with lemon zest or fresh herbs, and serve with pasta, rice, or veggies.
Notes
Don’t overmix meatballs—they’ll stay tender if combined gently.
Add spinach at the last moment to keep it bright and fresh.
Freeze uncooked meatballs for quick future dinners.
For a lighter version, swap half the cream for almond milk.
Optional: add a pinch of red pepper flakes to the sauce for subtle heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4