Description

These tender and juicy chicken ricotta meatballs are packed with flavor and paired with a rich, creamy spinach Alfredo sauce. Perfect for serving over pasta, rice, or with crusty bread, this dish is a comforting and satisfying meal.

Ingredients

Scale

For the Chicken Ricotta Meatballs

1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs (panko or regular)
1 large egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for frying)

For the Spinach Alfredo Sauce

2 tablespoons butter
3 cloves garlic, minced
2 cups fresh spinach, chopped
1 cup heavy cream
1/2 cup Parmesan cheese, grated
Salt and black pepper, to taste
1/4 teaspoon nutmeg (optional, for added depth)

Instructions

Prepare the Meatballs
In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined. Shape the mixture into 1-inch meatballs (about 18–20 meatballs).

Cook the Meatballs
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 4–5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

Make the Spinach Alfredo Sauce
In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Stir in the spinach and cook for 2–3 minutes until wilted. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, nutmeg (if using), salt, and pepper. Let the sauce simmer for 2–3 minutes until slightly thickened.

Combine and Serve
Return the meatballs to the skillet, gently spooning the sauce over them. Simmer for 2–3 minutes to heat through and allow the flavors to meld. Serve over pasta, rice, or with crusty bread for a complete meal.

Notes

For a lighter version, use half-and-half instead of heavy cream.
If the sauce thickens too much, add a splash of milk or broth to loosen it.
Substitute ground turkey for the chicken if desired.
Add red pepper flakes for a little heat.