This recipe combines tender, juicy chicken ricotta meatballs with a creamy spinach Alfredo sauce, making for a deliciously comforting dish. Whether you’re serving it over pasta, zoodles, or enjoying it on its own, this dish is perfect for weeknight dinners or special occasions.
Why You’ll Love This Recipe
- The meatballs are soft, moist, and packed with flavor thanks to the ricotta.
- Spinach Alfredo sauce adds a creamy, rich touch that perfectly complements the meatballs.
- It’s versatile: serve with pasta, rice, or a low-carb option.
- A perfect make-ahead dish that reheats beautifully for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs
- Ground chicken
- Ricotta cheese
- Parmesan cheese, grated
- Garlic, minced
- Egg
- Breadcrumbs (or almond flour for a low-carb option)
- Salt and pepper
For the Spinach Alfredo Sauce
- Butter
- Garlic, minced
- Heavy cream
- Parmesan cheese, grated
- Fresh spinach
- Salt and pepper
Directions
- Prepare the Meatballs:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix ground chicken, ricotta cheese, Parmesan, garlic, egg, breadcrumbs, salt, and pepper until well combined.
- Form into small meatballs and place on the prepared baking sheet. Bake for 20-25 minutes until golden and cooked through.
- Make the Spinach Alfredo Sauce:
- In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
- Stir in heavy cream and bring to a simmer.
- Add Parmesan cheese, stirring until melted and smooth.
- Toss in fresh spinach and cook until wilted. Season with salt and pepper to taste.
- Combine:
- Add the cooked meatballs to the sauce, gently tossing to coat. Simmer for a few minutes to meld the flavors.
- Serve:
- Serve hot over pasta, rice, or a bed of sautéed vegetables.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Low-Carb: Use almond flour in the meatballs and serve with zucchini noodles.
- Gluten-Free: Substitute breadcrumbs with gluten-free crumbs or almond flour.
- Extra Veggies: Add mushrooms or bell peppers to the Alfredo sauce for added texture and flavor.
- Spicy Twist: Add a pinch of red chili flakes to the sauce for a kick.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if needed.
FAQs
1. Can I make the meatballs ahead of time?
Yes, you can prepare and bake the meatballs ahead of time. Store them in the refrigerator for up to 3 days or freeze them for up to 3 months.
2. Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well in this recipe.
3. Can I make this dish dairy-free?
Yes, use dairy-free alternatives for ricotta, Parmesan, and heavy cream.
4. How can I thicken the sauce if it’s too thin?
Simmer the sauce for a few more minutes to reduce it, or add a slurry of cornstarch and water.
5. Can I use frozen spinach?
Yes, thaw and drain the frozen spinach thoroughly before adding it to the sauce.
6. What pasta pairs best with this dish?
Fettuccine or spaghetti are classic options, but any pasta shape works well.
7. Can I bake the meatballs in the sauce?
For a one-pan method, you can bake the meatballs directly in the sauce. Ensure they are cooked through.
8. What can I serve as a side dish?
Garlic bread, a simple salad, or roasted vegetables complement this dish beautifully.
9. Is this dish freezer-friendly?
The meatballs freeze well, but the sauce may separate upon thawing. Reheat the sauce gently, stirring to recombine.
10. Can I make this spicier?
Add cayenne pepper or red chili flakes to the meatball mixture or the sauce for some heat.
Conclusion
Chicken ricotta meatballs with spinach Alfredo sauce is a versatile and indulgent dish that’s easy to make and sure to impress. Whether for a quick family dinner or a special gathering, this recipe delivers on flavor and comfort. Try it today and savor every creamy, tender bite!
PrintChicken Ricotta Meatballs with Spinach Alfredo Sauce
Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a delightful dish that combines tender chicken meatballs enriched with creamy ricotta cheese, all smothered in a luscious spinach-infused Alfredo sauce. This recipe offers a comforting and flavorful meal that’s perfect for any occasion.
Ingredients
For the Meatballs:
- 1.5 pounds (700 grams) ground chicken
- 6 ounces (about Âľ cup) whole milk ricotta cheese
- ½ cup Italian breadcrumbs
- ½ cup milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ÂĽ cup fresh parsley, finely chopped
- ÂĽ cup sun-dried tomatoes, finely chopped
- 1 large egg
- â…“ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
For the Spinach Alfredo Sauce:
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1½ cups heavy cream (35% fat)
- 2 cups freshly grated Parmesan cheese
- 5 ounces (150 grams) baby spinach
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Meatballs:
- Preheat your oven to 450°F (235°C). Line a baking sheet with parchment paper.
- In a bowl, combine the breadcrumbs and milk; let soak for 2 minutes.
- In a food processor, pulse the onion, garlic, parsley, and sun-dried tomatoes until finely chopped.
- In a large bowl, mix the ground chicken, ricotta, soaked breadcrumbs, chopped vegetable mixture, egg, Parmesan, Italian seasoning, salt, and pepper until just combined. Avoid overmixing.
- Shape the mixture into 18-20 meatballs, about 2.5 inches in diameter, and place them on the prepared baking sheet.
- Bake for 15-20 minutes, until the meatballs are crisp on the outside and cooked through.
- Prepare the Spinach Alfredo Sauce:
- In a large skillet over medium heat, melt the butter.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream, season with salt and pepper, and bring to a gentle simmer. Cook for 2 minutes.
- Whisk in the Parmesan cheese until melted and the sauce is smooth.
- Add the baby spinach and cook until wilted, about 1-2 minutes.
- Combine and Serve:
- Add the baked meatballs to the skillet with the Alfredo sauce. Simmer for 2 minutes to allow the flavors to meld.
- Serve hot over your choice of pasta or with crusty bread. Garnish with additional freshly chopped parsley and grated Parmesan if desired.
Notes
- For a gluten-free option, substitute the breadcrumbs with gluten-free breadcrumbs.
- Ensure the internal temperature of the meatballs reaches 165°F (74°C) for safe consumption.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if the sauce has thickened.