Chicken Ricotta Meatballs with Spinach Alfredo Sauce

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Chicken Ricotta Meatballs with Spinach Alfredo Sauce 🍝🍗

Ingredients

For the Meatballs

  • 1 lb ground chicken
  • ½ cup breadcrumbs
  • ½ cup ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • ½ tsp onion powder
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper
  • 2 tbsp olive oil (for browning or baking spray if baking)

For the Spinach Alfredo Sauce

  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 cup freshly grated Parmesan
  • 2 cups fresh spinach, roughly chopped
  • Salt and pepper, to taste
  • Optional: a pinch of nutmeg
  • Optional: ¼–½ cup reserved pasta water (if serving with pasta)

For Serving

  • Cooked pasta of choice (fettuccine, linguine, or penne)
  • Extra Parmesan
  • Fresh parsley

Instructions

1. Make the Meatballs

  1. In a large bowl, combine: ground chicken, breadcrumbs, ricotta, egg, Parmesan, garlic, Italian seasoning, onion powder, salt, and pepper.
  2. Mix gently until just combined—avoid overworking the mixture.
  3. Using oiled hands or a scoop, form 1 to 1.5-inch meatballs.
  4. To cook:
    Stovetop: Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides (about 6–8 minutes), then remove and set aside.
    Or Bake: Place on a parchment-lined sheet, spray lightly with oil, and bake at 400°F (200°C) for 15–18 minutes until cooked through.

2. Make the Spinach Alfredo Sauce

  1. In the same skillet (or a clean one), melt the butter over medium heat.
  2. Add minced garlic and cook 1 minute until fragrant.
  3. Pour in heavy cream and chicken broth; bring to a gentle simmer.
  4. Add Parmesan and stir until smooth and creamy.
  5. Season with salt, pepper, and a pinch of nutmeg if using.
  6. Add chopped spinach and let it wilt into the sauce.
  7. If serving with pasta, thin the sauce with a little pasta water if needed.

3. Combine Everything

  1. Add the cooked meatballs to the Alfredo sauce.
  2. Simmer 3–5 minutes to let the flavors blend.
  3. Spoon over hot pasta or serve with crusty bread or roasted vegetables.

Description

These chicken ricotta meatballs are tender, moist, and full of flavor thanks to creamy ricotta and Parmesan. They simmer in a rich Spinach Alfredo Sauce that balances creaminess with vibrant greens. It’s a comforting, indulgent pasta dinner with restaurant-level elegance but easy home-cooking steps.

Tips for Success

  • Ricotta keeps the meatballs soft—if the mixture feels too wet, add 1–2 tablespoons extra breadcrumbs.
  • Use freshly grated Parmesan for the creamiest sauce.
  • Brown the meatballs for flavor, but finishing them in the sauce keeps them tender.
  • Add red pepper flakes for a spicy kick.

Optional Additions

  • Sun-dried tomatoes in the sauce
  • A splash of white wine before adding cream
  • Lemon zest for brightness
  • Fresh basil stirred in at the end

Conclusion

This recipe is perfect for weeknights, date nights, or entertaining. The combination of juicy chicken meatballs and velvety spinach Alfredo ensures comfort food without heaviness.

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