Description

These Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a delightful twist on traditional meatballs. Made with ground chicken, ricotta cheese, and a blend of savory seasonings, these meatballs are perfectly tender and juicy. Served in a creamy spinach Alfredo sauce, this dish is a comforting, flavorful dinner that’s both easy to prepare and loved by all.

Ingredients

Scale

For Chicken Meatballs:

2 lbs ground chicken
1 large egg
¾ cup breadcrumbs (plain or Italian seasoned)
½ cup ricotta cheese
1 tsp garlic powder
2 ½ tsp Italian seasoning
1 ½ tsp sweet paprika
1 medium onion, diced very finely
1 tsp sea salt
1 tsp black pepper

For Spinach Alfredo Sauce:

2 cups spinach, finely chopped
5 tbsp butter (unsalted)
4 cloves garlic, minced
1 ¾ cups whole milk
1 cup heavy cream
1 egg yolk OR ¼ cup all-purpose flour for thickening
¼ tsp freshly grated nutmeg
⅓ cup parmesan cheese or pecorino
½ tsp sea salt
½ tsp black pepper, plus more to taste and for serving if desired

Instructions

Make the Meatballs: In a large bowl, combine ground chicken, egg, breadcrumbs, ricotta, garlic powder, Italian seasoning, paprika, finely diced onion, salt, and pepper. Mix until well combined.
Form the Meatballs: Shape the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
Cook the Meatballs: Heat a pan over medium heat with a little oil. Brown the meatballs in batches for 2-3 minutes per side until golden. Set aside.
Make the Sauce: In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the milk, heavy cream, egg yolk (or flour), nutmeg, and stir until smooth. Cook for a few minutes until the sauce thickens.
Add Spinach: Stir in the chopped spinach and cook until it wilts.
Finish the Dish: Add the meatballs to the sauce and simmer for an additional 5-7 minutes, allowing the meatballs to absorb the flavors.
Serve: Garnish with extra parmesan cheese and black pepper. Serve hot and enjoy!

Notes

Dairy-Free Option: Use dairy-free ricotta and coconut milk or another plant-based alternative for the cream and butter.
Gluten-Free Option: Use gluten-free breadcrumbs and ensure the flour used in the sauce is gluten-free.
Make-Ahead: You can prepare the meatballs in advance and store them in the fridge for up to 2 days or freeze them for later.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop, Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (approx. 3-4 meatballs with sauce)
Calories: 420 kcal
Sugar: 4g
Sodium: 950mg
Fat: 27g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 36g
Cholesterol: 150mg

Keywords: Chicken Ricotta Meatballs, Spinach Alfredo Sauce, Chicken Meatballs, Alfredo Meatballs, Easy Meatball Recipes, Chicken Alfredo, Spinach Alfredo, Ricotta Meatballs, Italian Meatballs, Comfort Food