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Chicken Ricotta Meatballs with Spinach Alfredo Sauce

🧾 Ingredients

For the Meatballs

• 1 lb ground chicken
• ½ cup breadcrumbs
• ½ cup whole-milk ricotta cheese
• 1 large egg
• 2 cloves garlic, minced
• ¼ cup grated Parmesan
• 2 tbsp chopped fresh parsley (or 1 tsp dried)
• 1 tsp Italian seasoning
• ¾–1 tsp salt
• ½ tsp black pepper
• Optional: pinch of red pepper flakes

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For the Spinach Alfredo Sauce

• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• 2 cups fresh spinach, roughly chopped
• Salt & pepper to taste
• Optional: pinch of nutmeg

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Instructions

1. Make the Meatballs

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment or lightly oil it.
2. In a large bowl, mix together:
   • ground chicken
   • breadcrumbs
   • ricotta
   • egg
   • garlic
   • Parmesan
   • parsley
   • Italian seasoning
   • salt & pepper
3. Stir until combined — the mixture will be softer than beef meatballs (that’s what makes them tender!).
4. Use oiled hands or a cookie scoop to form 1.5-inch balls.
5. Arrange on the baking sheet and bake 18–20 minutes, or until cooked through and lightly golden.

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2. Make the Spinach Alfredo Sauce

1. In a large skillet, melt butter over medium heat.
2. Add garlic and sauté about 30 seconds.
3. Pour in the heavy cream and bring to a gentle simmer.
4. Whisk in Parmesan until smooth and slightly thickened.
5. Add chopped spinach and cook until wilted, about 2 minutes.
6. Season with salt, pepper, and optional nutmeg.

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3. Combine

1. Add the cooked meatballs into the sauce.
2. Spoon sauce over the top and simmer 2–3 minutes to let flavors meld.

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Serving Suggestions

✨ Serve over:

• fettuccine
• mashed potatoes
• polenta
• roasted veggies
• or in a shallow bowl with crusty bread

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Optional Add-Ins

• Sun-dried tomatoes
• Fresh basil
• Lemon zest
• A splash of white wine in the Alfredo base

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