Chicken Ricotta Meatballs with Spinach Alfredo Sauce
A delicious and comforting dish featuring tender chicken meatballs served in a creamy spinach Alfredo sauce, perfect for family dinners.
Ingredients
For the Meatballs
- 1 lb ground chicken
- ½ cup ricotta cheese
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- ¼ teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional) Add for heat
- to taste Salt and pepper
- 2 tablespoons olive oil (for frying or baking)
For the Spinach Alfredo Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- ¼ teaspoon nutmeg (optional)
- ¼ cup fresh parsley, chopped (for garnish)
- ½ teaspoon lemon zest (optional, for added freshness)
Instructions
Preparation of Meatballs
- In a large mixing bowl, combine ground chicken, ricotta cheese, breadcrumbs, Parmesan, egg, minced garlic, onion powder, oregano, basil, red pepper flakes (if using), salt, and pepper.
- Mix everything together until well combined.
- Roll the mixture into meatballs about 1 to 1.5 inches in size.
- Heat olive oil in a skillet over medium heat and cook meatballs for about 4-5 minutes on each side until they are golden brown. Alternatively, you can bake them at 400°F for 18-20 minutes.
Preparation of Spinach Alfredo Sauce
- In a pan, melt butter over medium heat.
- Add minced garlic and sauté for about 1 minute.
- Pour in heavy cream and bring it to a simmer.
- Gradually add Parmesan cheese, stirring until the sauce is smooth.
- Season with salt, pepper, and nutmeg (if desired).
- Add chopped spinach and cook for 2-3 minutes until it wilts.
Combine and Serve
- Add the cooked meatballs to the sauce.
- Garnish with parsley and lemon zest (if using).
- Serve hot over pasta, rice, or with crusty bread for dipping.
Notes
Ensure the meatballs are not too tightly packed to keep them tender when cooking. You can add more veggies, like mushrooms or bell peppers, to the sauce for extra flavor and nutrition. If you prefer a lighter sauce, you can substitute half of the cream with low-fat milk or broth.