Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

why make this recipe

This dish mixes light ground chicken and creamy ricotta for tender meatballs. The spinach Alfredo sauce adds rich, green flavor. It cooks fast and works with any pasta for a full, comforting meal.

introduction

Chicken Ricotta Meatballs with Spinach Alfredo Sauce give you soft meatballs and a smooth, cheesy sauce. If you enjoy simple chicken ideas, check a related simple dish like this chicken salad with cranberries recipe to try different flavors and meal ideas.

how to make Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Mix the meatball ingredients, shape them, and bake until light golden. Make the Alfredo sauce on the stove, stir in chopped spinach until it wilts, and toss with cooked pasta. Place the baked meatballs on the pasta and spoon the warm sauce over them. Serve right away.

Ingredients :

• 1 lb ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon Italian seasoning
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Cooked pasta, for serving

Directions :

1. Preheat your oven to 400°F (200°C) to get ready for baking the meatballs.
2. In a mixing bowl, combine ground chicken, ricotta cheese, Parmesan cheese, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning thoroughly. Shape the mixture into 1-inch meatballs and arrange them on a parchment-lined baking sheet.
3. Place the baking sheet in the oven and bake the meatballs for 20-25 minutes until they are cooked through and have a light golden color on the outside.
4. While the meatballs bake, melt butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and Parmesan cheese, stirring frequently. Bring the mixture to a gentle simmer and cook for about 5 minutes, or until the sauce thickens slightly.
5. Stir chopped spinach into the simmering Alfredo sauce. Season with salt and pepper to taste. Cook just until the spinach wilts, which should take about 2-3 minutes.
6. Place cooked pasta on plates, top with the baked chicken ricotta meatballs, and generously spoon over the warm spinach Alfredo sauce. Serve immediately for a comforting meal.

how to serve Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Serve over hot cooked pasta. Add extra Parmesan on top. Offer a simple side salad or steamed vegetables. Serve immediately so the sauce stays warm and creamy.

how to store Chicken Ricotta Meatballs with Spinach Alfredo Sauce

• Cool leftovers to room temperature within two hours.
• Store meatballs and sauce together in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove over low heat, stirring often. Add a splash of milk or cream if the sauce is too thick.
• For longer storage, freeze meatballs and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

tips to make Chicken Ricotta Meatballs with Spinach Alfredo Sauce

• Do not overmix the meatball mix; mix until just combined to keep meatballs tender.
• Use fresh grated Parmesan for best flavor.
• Measure meatballs to 1-inch size for even cooking.
• Watch the sauce and stir so it does not boil hard; heavy cream can separate if overheated.
• Wilt the spinach briefly so it stays bright and tender.

variation (if any)

• Add red pepper flakes to the sauce for heat.
• Stir in sun-dried tomatoes for more flavor.
• Swap ground turkey for chicken if you prefer.
• Use whole wheat or gluten-free breadcrumbs to fit diet needs.

FAQs

Q: Can I make the meatballs on the stovetop instead of baking?
A: Yes. Brown meatballs in a skillet with a little oil, then finish cooking covered on low heat for 8-10 minutes.

Q: Can I use frozen spinach?
A: Yes. Thaw and drain frozen spinach well before adding to the sauce, and add it a little earlier to warm through.

Q: Is it safe to eat chicken meatballs if slightly pink inside?
A: No. Always cook chicken to an internal temperature of 165°F (74°C) to be safe.

Q: Can I make the sauce lighter?
A: Use half-and-half instead of heavy cream and reduce the butter slightly, but the sauce will be thinner.

Q: How do I reheat without drying the meatballs?
A: Reheat gently in a saucepan with the sauce over low heat and cover to keep moisture in.

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