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Chicken Ricotta Meatballs served with creamy spinach Alfredo sauce

Chicken Ricotta Meatballs with Creamy Spinach Alfredo

A cozy dish featuring tender chicken meatballs infused with ricotta, served in a luscious spinach Alfredo sauce, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 pound ground chicken
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese plus more for the sauce
  • 1/4 cup breadcrumbs
  • 1 each egg
  • 2 cloves garlic, minced
  • to taste Salt and pepper
For the sauce
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 2 tablespoons olive oil
  • to taste Italian seasoning

Method
 

Preparation
  1. 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.
  2. In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.
Cooking the sauce
  1. In the same skillet, add the spinach and cook until wilted.
  2. Pour in the heavy cream and chicken broth, bringing it to a simmer. Stir in 1/2 cup Parmesan cheese and Italian seasoning.
  3. Return the meatballs to the skillet, cover, and let everything simmer on low for about 10-15 minutes until the meatballs are cooked through.
Serving
  1. Serve the meatballs over pasta or with a side of bread, drizzled with that luscious creamy spinach Alfredo sauce.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. Freeze for up to 3 months and reheat gently with chicken broth. Substitute turkey for ground chicken for a leaner option.