Description
Juicy chicken ricotta meatballs simmered in a rich, creamy spinach Alfredo sauce. A comforting, flavorful dish perfect for weeknight dinners.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese (for sauce)
- 2 cups fresh spinach
- Pinch of nutmeg (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, salt, pepper, and Italian seasoning until just combined.
- Shape into meatballs and place on a parchment-lined baking sheet.
- Bake at 400°F (200°C) for 18–22 minutes, or until golden and cooked through.
- In a skillet, melt butter over medium heat and sauté garlic for 1–2 minutes.
- Stir in heavy cream, bring to a gentle simmer, then whisk in Parmesan until smooth.
- Add spinach and cook until wilted, seasoning with salt, pepper, and nutmeg.
- Add the baked meatballs to the sauce and simmer for 5 minutes.
- Garnish with parsley and extra Parmesan before serving.
Notes
Best served with pasta, rice, or crusty bread. Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of cream when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Italian-American