Ready for a decadent dish that’s as cozy as your favorite blanket?
Picture this: tender chicken meatballs infused with creamy ricotta, swimming in a luscious spinach Alfredo sauce that practically begs to be mopped up with crusty bread. It’s the kind of meal that turns an ordinary weeknight into a standout culinary experience. And the best part? It’s all done in just one pan!
Why make this recipe
You might wonder why Chicken Ricotta Meatballs with Creamy Spinach Alfredo should be on your dinner rotation. Let’s break it down:
- Easy cleanup: Who’s got time to scrub pots all night? This beauty sings harmony with your kitchen sink — just one pan to clean!
- Family-friendly: It’s hard to find a kid (or adult) who can resist meatballs covered in creamy goodness. Trust me; they’ll be asking for seconds!
- Budget-friendly: Ground chicken is usually easier on the wallet, leaving you some extra cash for dessert! 🍰
Ingredients
You don’t need fancy stuff — just these basics! Grab:
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese (plus more for the sauce)
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- Italian seasoning, to taste
Directions
Let’s make this magic happen in just a few easy steps:
- In a large bowl, combine the ground chicken, ricotta cheese, 1/4 cup Parmesan cheese, breadcrumbs, egg, garlic, salt, and pepper. Mix until well combined, then shape into meatballs and set aside.
- In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.
- In the same skillet, add the spinach and cook until wilted. Pour in the heavy cream and chicken broth, bringing it to a simmer. Stir in 1/2 cup Parmesan cheese and Italian seasoning.
- Return the meatballs to the skillet, cover, and let everything simmer on low for about 10-15 minutes until the meatballs are cooked through.
- Serve the meatballs over pasta or with a side of bread, drizzled with that luscious creamy spinach Alfredo sauce.
How to make Chicken Ricotta Meatballs with Creamy Spinach Alfredo (Overview)
This dish comes together in no time! First, you’ll mix the ingredients for your meatballs and get them shaped up. While they’re getting their golden edges in the skillet, you’ll whip up that incredible sauce. Add the meatballs back, cover, and let them hang out in the creamy goodness.
Quick pro tip: Don’t skip toasting the garlic in the olive oil. It adds a layer of flavor that will elevate this dish to gourmet status!
How to serve Chicken Ricotta Meatballs with Creamy Spinach Alfredo
For serving, think pasta! Twirl those tender meatballs over a bed of steaming noodles, and watch the sauce cascade like a waterfall on a summer day. Add a sprinkle of extra Parmesan for a salty kick, and watch as everyone gathers around your dinner table, the aroma wafting through the air.
Pair it with a crunchy green salad or some garlic bread to balance out the creaminess. You won’t regret the savory contrast! 🌿🍞
How to store Chicken Ricotta Meatballs with Creamy Spinach Alfredo
Got leftovers? Lucky you! Store these meatballs in an airtight container in the fridge for up to 3-4 days. Want to save them for a rainy day? Freeze the meatballs in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. When you’re ready for a revival, just reheat them in a skillet with a splash of chicken broth to keep things saucy!
Tips to make Chicken Ricotta Meatballs with Creamy Spinach Alfredo
- Substitute turkey for ground chicken if you prefer a leaner option.
- Add some heat with red pepper flakes in your sauce if you’re feeling spicy. 🌶️
- If you’re running low on breadcrumbs, crushed crackers work just as well — who knew?
- Experiment with cheeses! Mix different cheeses into your meatball mixture for a flavor twist.
Variation
Want to switch it up? Go for a vegan version using plant-based chicken, cashew ricotta, and coconut cream. You can also toss in chopped sun-dried tomatoes or olives for an Italian flair that sings with flavor.
FAQs
1. Can I make this ahead of time?
Absolutely! Prepare the meatballs and the sauce separately and store them in the fridge until you’re ready to cook.
2. What can I use if I don’t have ricotta?
Cream cheese or cottage cheese can be great substitutes. Your meatballs will still turn out creamy and delicious!
3. Can this be frozen?
Yep! Enjoy your homemade meatballs later by freezing them in a suitable container. Just remember to reheat gently!
📌 Pin this recipe for your next cozy dinner night!
Chicken Ricotta Meatballs with Creamy Spinach Alfredo
Ingredients
Method
- In a large bowl, combine the ground chicken, ricotta cheese, 1/4 cup Parmesan cheese, breadcrumbs, egg, garlic, salt, and pepper. Mix until well combined, then shape into meatballs and set aside.
- In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.
- In the same skillet, add the spinach and cook until wilted.
- Pour in the heavy cream and chicken broth, bringing it to a simmer. Stir in 1/2 cup Parmesan cheese and Italian seasoning.
- Return the meatballs to the skillet, cover, and let everything simmer on low for about 10-15 minutes until the meatballs are cooked through.
- Serve the meatballs over pasta or with a side of bread, drizzled with that luscious creamy spinach Alfredo sauce.