Here’s a creamy, cozy, and protein-packed recipe for Chicken Ricotta Meatballs with Spinach Alfredo Sauce — light, tender meatballs in a luscious, garlicky cream sauce. It’s a perfect dinner served with pasta, gnocchi, or over zucchini noodles!
🍽️ Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Serves: 4
🧂 Ingredients
For the Chicken Ricotta Meatballs:
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500 g (1 lb) ground chicken
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½ cup ricotta cheese
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¼ cup grated Parmesan
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1 egg
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½ cup breadcrumbs (panko or regular)
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2 garlic cloves, minced
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1 tbsp chopped fresh parsley (or 1 tsp dried)
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½ tsp salt
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¼ tsp black pepper
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Optional: 1 tsp Italian seasoning
For the Spinach Alfredo Sauce:
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1 tbsp butter
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2 garlic cloves, minced
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1½ cups heavy cream (or half-and-half)
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½ cup grated Parmesan cheese
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2 cups baby spinach
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Salt & pepper to taste
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Optional: pinch of nutmeg
👩🍳 Instructions
1. Make the meatballs:
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Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
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In a large bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, parsley, salt, pepper, and seasonings.
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Mix gently — don’t overwork it. Form into 18–20 small meatballs.
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Place on the baking sheet and bake for 18–20 minutes, or until golden and cooked through (internal temp: 74°C / 165°F).
2. Make the Alfredo sauce:
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While meatballs bake, melt butter in a skillet over medium heat.
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Add garlic and cook for 1 minute until fragrant.
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Stir in the cream and bring to a gentle simmer.
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Add Parmesan cheese and stir until melted and smooth (2–3 minutes).
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Season with salt, pepper, and nutmeg (if using).
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Add baby spinach and cook until wilted (about 1–2 minutes).
3. Combine & Serve:
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Add the cooked meatballs to the sauce and simmer for 2–3 minutes to let flavors blend.
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Serve over pasta, mashed potatoes, rice, or low-carb options like zucchini noodles or cauliflower mash.
✅ Tips:
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Don’t skip the ricotta — it makes the meatballs moist and tender.
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Add red pepper flakes for a spicy kick.
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Can be made gluten-free with GF breadcrumbs.