Chicken 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
Scale
For the Meatballs:
- 1.5 pounds (700 grams) ground chicken
- 6 ounces (about ¾ cup) whole milk ricotta cheese
- ½ cup Italian breadcrumbs
- ½ cup milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- ¼ 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.