Description
Creamy, comforting, and delicious, these Chicken Ricotta Meatballs with Spinach Alfredo Sauce are tender, juicy, and perfect for pasta night. A restaurant-quality dinner you can make at home!
Ingredients
For the Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese (whole milk)
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs (Panko or Italian-style)
- 1 large egg
- 2 cloves garlic, minced
- ¼ small onion, finely grated or minced
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (for searing)
For the Spinach Alfredo Sauce:
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- ¾ cup Parmesan cheese, grated
- 3 cups fresh spinach (baby spinach recommended)
- ¼ tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Make the Meatball Mixture:
In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, onion, parsley, salt, and pepper. Stir until just combined. - Shape the Meatballs:
Form mixture into 1 ½-inch meatballs and place on a lined tray. - Cook the Meatballs:
Heat olive oil in a skillet over medium heat. Sear meatballs until golden brown on all sides. Remove and set aside. - Prepare the Sauce:
In the same skillet, melt butter. Add garlic and sauté for 1 minute. Pour in heavy cream, then stir in Parmesan until creamy and slightly thickened. Season with nutmeg, salt, and pepper. - Add Spinach & Meatballs:
Stir in spinach until wilted. Return meatballs to skillet and simmer in the sauce for 10–15 minutes, until fully cooked through. - Serve & Enjoy:
Garnish with parsley and extra Parmesan. Serve over pasta, rice, or with crusty bread.
Notes
- Don’t overmix the meatball mixture—this keeps them tender.
- Use whole milk ricotta for the creamiest texture.
- If sauce gets too thick, add a splash of milk or pasta water.
- Bake the meatballs at 400°F for 20–25 minutes if you prefer not to pan-fry.
- Make ahead: Store cooked meatballs and sauce separately for easy reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes