Chicken Ricotta Meatballs Alfredo (Printable Format)
Tender chicken meatballs enriched with ricotta, coated in a creamy spinach Alfredo sauce for comfort food.
# Needed Ingredients:
→ Meatballs
01 -
1 pound ground chicken
02 -
1/2 cup ricotta cheese
03 -
1/4 cup grated Parmesan cheese
04 -
1/4 cup breadcrumbs or gluten-free breadcrumbs
05 -
1 clove garlic, minced
06 -
1 teaspoon Italian seasoning
07 -
1/4 cup fresh parsley, chopped
08 -
1 large egg
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Spinach Alfredo Sauce
11 -
2 cups fresh spinach
12 -
1 tablespoon unsalted butter
13 -
2 cloves garlic, minced
14 -
1 cup heavy cream
15 -
1/2 cup freshly grated Parmesan cheese
16 -
Pinch of ground nutmeg
17 -
Salt, to taste
18 -
Black pepper, to taste
# Preparation Steps:
01 -
Preheat oven to 375°F and line a baking sheet with parchment paper.
02 -
In a large bowl, gently combine ground chicken, ricotta, Parmesan, breadcrumbs, garlic, Italian seasoning, parsley, egg, salt, and black pepper until just blended.
03 -
Portion the mixture into 12-16 even meatballs and arrange on the prepared baking sheet. Bake for 20 to 25 minutes until golden and the internal temperature reaches 165°F.
04 -
In a large skillet, melt butter over medium heat. Add spinach and sauté until wilted. Transfer spinach to a plate and set aside.
05 -
In the same skillet, add additional butter if needed and sauté minced garlic for 1 minute until fragrant.
06 -
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, nutmeg, salt, and black pepper. Cook, stirring, until thickened, about 3–5 minutes.
07 -
Return wilted spinach to the skillet and combine well with the sauce.
08 -
Add the baked meatballs to the sauce and simmer, turning to coat, for several minutes.
09 -
Serve the meatballs and Alfredo sauce hot, over pasta, zucchini noodles, or accompanied by crusty bread.
# Supplementary Details:
01 -
Avoid over-mixing the meatball mixture to maintain a tender texture.