CHICKEN RICOTTA MEATBALLS WITH SPINACH ALFREDO SAUCE

A creamy, simple weeknight meal that pairs light chicken meatballs with a mild spinach Alfredo sauce.

introduction

This recipe makes tender CHICKEN RICOTTA MEATBALLS WITH SPINACH ALFREDO SAUCE that cook fast and taste rich. It blends ground chicken, ricotta, and mild herbs. If you like easy chicken meals, try this and also see Greek chicken gyros with cucumber tzatziki sauce for another simple chicken idea.

why make this recipe

• It is quick to make for weeknights.
• The meatballs stay moist because of ricotta.
• Spinach in the sauce adds color and a mild green taste.
• Kids and adults usually like the creamy sauce.

how to make CHICKEN RICOTTA MEATBALLS WITH SPINACH ALFREDO SAUCE

Follow simple steps: mix, shape, bake or pan-fry the meatballs, then cook the sauce and combine.

Ingredients :

• 1 pound ground chicken
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/2 cup breadcrumbs
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian seasoning
• 2 tablespoons olive oil (for cooking)
• 2 cups fresh spinach, chopped

For the spinach Alfredo sauce:

• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Pinch of nutmeg (optional)

Directions :

1. Preheat oven to 400°F (200°C) if baking the meatballs. Line a baking sheet with parchment.
2. In a bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. Mix until even but do not overwork.
3. Shape mixture into 1 to 1.5-inch meatballs. This makes about 18–20 meatballs.
4. To bake: place meatballs on the sheet and bake 15–18 minutes until cooked through. To pan-fry: heat 2 tablespoons olive oil in a skillet over medium heat and brown meatballs on all sides, then reduce heat and cook 8–10 minutes until done.
5. Make the sauce while meatballs cook. In a saucepan, melt butter over medium heat. Add minced garlic and cook 30 seconds.
6. Add cream and bring to a low simmer. Stir in Parmesan until melted and smooth.
7. Add chopped spinach and cook until wilted and mixed into the sauce. Season with salt, pepper, and a pinch of nutmeg if you like.
8. Add the cooked meatballs to the sauce and simmer 2–3 minutes so the flavors join.
9. Serve hot.

how to serve CHICKEN RICOTTA MEATBALLS WITH SPINACH ALFREDO SAUCE

• Serve over pasta, rice, or mashed potatoes.
• Offer a side salad or steamed vegetables.
• Garnish with extra Parmesan and chopped parsley or basil.

how to store CHICKEN RICOTTA MEATBALLS WITH SPINACH ALFREDO SAUCE

• Cool to room temperature before storing.
• Keep in an airtight container in the fridge for up to 3 days.
• Freeze meatballs and sauce in a freezer-safe container for up to 2 months. Thaw in fridge overnight before reheating.
• Reheat gently on low heat or in the microwave until hot.

tips to make CHICKEN RICOTTA MEATBALLS WITH SPINACH ALFREDO SAUCE

• Use cold ricotta and mix gently so meatballs stay tender.
• If mixture feels too wet, add a little more breadcrumbs.
• For extra flavor, add a tablespoon of chopped fresh parsley or basil.
• Test one meatball first to check seasoning before shaping all.
• Keep meatballs uniform in size to cook evenly.

variation (if any)

• Add red pepper flakes to the sauce for heat.
• Use turkey instead of chicken.
• Swap spinach for kale or mixed greens, chopped fine.
• Make smaller meatballs and serve as appetizers with toothpicks.

FAQs

Q: Can I make these meatballs without ricotta?
A: Yes. Replace ricotta with an extra 1/4 cup breadcrumbs and a little milk to help bind. The texture will be firmer.

Q: Can I freeze the meatballs before cooking?
A: Yes. Freeze shaped raw meatballs on a tray, then move to a bag. Cook from frozen, adding a few minutes to cooking time.

Q: Is there a lighter version of the sauce?
A: Use half-and-half or milk and a little flour to thicken instead of heavy cream. The sauce will be lighter but still tasty.

Q: How do I know meatballs are fully cooked?
A: They should reach 165°F (74°C) inside. Or cut one in half to check that it is no longer pink.

Q: Can I make this dairy-free?
A: Use a dairy-free ricotta substitute and a dairy-free cream or cashew cream. Also use vegan Parmesan if needed.

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