Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Why You’ll Love This Recipe

• Moist and tender meatballs thanks to the ricotta cheese
• Creamy and flavorful Alfredo sauce with a nutritious twist from spinach
• Great for meal prep and reheats beautifully
• Elegant enough for entertaining, simple enough for family dinner
• Versatile to serve with pasta, rice, or even on their own

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground chicken
• 1 cup ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 3 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup milk
• 1/4 tsp nutmeg
• Salt and pepper to taste

Directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix ground chicken, ricotta, egg, 1/2 cup Parmesan, breadcrumbs, garlic, parsley, salt, pepper, and paprika.
3. Shape into 1.5-inch meatballs and place them on the baking sheet. Drizzle with 1 tbsp olive oil.
4. Bake for 20-25 minutes, or until golden and cooked through.
5. Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Add spinach and cook until wilted.
6. Add cream, 1 cup Parmesan, milk, nutmeg, salt, and pepper. Stir and simmer until thickened, about 5-7 minutes.
7. Add the cooked meatballs to the sauce and gently toss to coat.
8. Serve hot over pasta, rice, or vegetables.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes

Variations

• Use ground turkey or beef instead of chicken
• Substitute ricotta with cottage cheese for a different texture
• Add red pepper flakes for a spicy kick
• Swap spinach for kale or arugula
• Serve over mashed potatoes for a comfort food twist

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze meatballs separately from sauce for best results, up to 3 months.
• Reheating: Reheat gently on the stove or in the microwave. Add a splash of milk or cream if the sauce has thickened too much.

FAQs

How do I keep chicken meatballs from drying out?

The ricotta cheese helps keep them moist. Don’t overcook, and use a meat thermometer if needed.

Can I make these meatballs ahead of time?

Yes, shape and refrigerate the meatballs up to a day ahead, or freeze them uncooked for later use.

What can I serve with these meatballs?

Pasta, rice, mashed potatoes, or crusty bread all pair beautifully.

Can I use frozen spinach instead of fresh?

Yes, thaw and drain it well before adding to the sauce.

Is there a dairy-free alternative?

Use dairy-free cheese and cream alternatives for a lactose-free version.

Can I bake the meatballs without oil?

Yes, but they may be less golden. Use a nonstick baking sheet or spray with cooking spray.

How can I make this gluten-free?

Use gluten-free breadcrumbs and ensure other ingredients are certified gluten-free.

What herbs can I use besides parsley?

Basil, oregano, or thyme also work well with the flavor profile.

Can I add mushrooms or other vegetables?

Yes, sautéed mushrooms or zucchini can be great additions to the sauce.

How do I know when the meatballs are done?

They should be golden brown and reach an internal temperature of 165°F (74°C).

Conclusion

Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a deliciously creamy and satisfying dish that combines comfort and elegance. Whether you’re cooking for your family or entertaining guests, this recipe is sure to impress with its rich flavors and versatility.

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