Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Discover a culinary masterpiece that turns ordinary dinner into an extraordinary dining experience. Chicken ricotta meatballs with spinach alfredo sauce mix tender ground chicken, creamy ricotta, and a luxurious sauce. This recipe takes traditional meatballs to the next level by adding rich ricotta cheese and pairing it with a velvety spinach alfredo sauce.
Equipment
- Large mixing bowl
- Skillet
- Oven
- Saucepan
- Meat thermometer
Ingredients
For the Meatballs:
- 1.5 pounds ground chicken preferably thigh meat for richer flavor
- ¾ cup ricotta cheese whole milk preferred
- ⅓ cup Parmesan cheese grated
- ½ cup breadcrumbs
- 1 large egg
- 2 garlic cloves finely minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Spinach Alfredo Sauce:
- Heavy cream 36% butterfat or higher
- Fresh spinach finely chopped
- Parmesan cheese freshly grated (½ cup recommended)
- Butter
- Minced garlic
- Salt and pepper to taste
Instructions
- Prepare the meatball mixture by combining ground chicken, ricotta cheese, grated Parmesan, beaten egg, breadcrumbs, minced garlic, and Italian seasoning in a large bowl.
- Mix ingredients gently to keep the mixture light.
- Form mixture into uniform 1.5-inch balls.
- Heat olive oil in a large skillet.
- Brown meatballs for 2-3 minutes per side.
- Transfer to a 400°F oven and bake for 20-25 minutes or until internal temperature reaches 165°F.
- Let meatballs rest for 5-10 minutes after cooking.
- Meanwhile, create the spinach alfredo sauce by melting butter in a saucepan.
- Sauté minced garlic until fragrant.
- Whisk in heavy cream and Parmesan cheese until smooth.
- Add fresh spinach and cook until wilted.
- Serve meatballs covered with the spinach alfredo sauce.
Notes
For a gluten-free version, substitute regular breadcrumbs with ground oats, almond flour, or gluten-free panko crumbs.
For a dairy-free alternative, use tofu or cashew cream instead of ricotta and nutritional yeast for a cheesy flavor.
Low-carb option: Use ground cauliflower or crushed pork rinds instead of breadcrumbs and serve over zucchini noodles.
Make-ahead option: Meatballs can be refrigerated for 3-4 days or frozen for up to 3 months.
Reheat at 350°F for 20-25 minutes or microwave for 2-3 minutes.
For a dairy-free alternative, use tofu or cashew cream instead of ricotta and nutritional yeast for a cheesy flavor.
Low-carb option: Use ground cauliflower or crushed pork rinds instead of breadcrumbs and serve over zucchini noodles.
Make-ahead option: Meatballs can be refrigerated for 3-4 days or frozen for up to 3 months.
Reheat at 350°F for 20-25 minutes or microwave for 2-3 minutes.
Nutrition
Calories: 206kcalCarbohydrates: 10gProtein: 18gFat: 12g
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