Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Tender and flavorful chicken ricotta meatballs simmered in a rich, creamy spinach Alfredo sauce. This comforting yet light dish combines lean protein with nutrient-packed spinach, making it perfect for weeknight dinners or meal prep. The meatballs can be pan-fried or baked, paired with pasta, grains, or veggies for a satisfying meal.
Equipment
- Large mixing bowl
- Baking sheet (if baking) or large skillet (if pan-frying)
- Medium saucepan
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Blender or immersion blender (optional for smooth sauce)
- Knife and cutting board
Ingredients
For the Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese (drained if watery)
- ⅓ cup breadcrumbs (or gluten-free alternative)
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried Italian seasoning
- Salt and black pepper to taste
- Olive oil for cooking
For the Spinach Alfredo Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 4 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1½ cups heavy cream (or half cream/half milk for lighter)
- ¾ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Pinch of nutmeg (optional)
- Lemon zest for garnish (optional)
- Fresh parsley or basil for garnish
Instructions
- Prepare Meatball Mixture: In a large bowl, gently combine ground chicken, ricotta, breadcrumbs, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix until just combined—don’t overwork.
- Shape Meatballs: Form mixture into evenly sized meatballs (~1½ inches). Set aside.
Cook Meatballs:
- Pan-frying: Heat olive oil in skillet over medium heat. Cook meatballs in batches, turning to brown all sides until cooked through, about 8-10 minutes.Baking: Preheat oven to 400°F (200°C). Place meatballs on parchment-lined baking sheet, bake for 18-20 minutes, turning halfway.
- Make Alfredo Sauce: In a medium saucepan, melt butter over medium heat. Add garlic and sauté until fragrant. Add spinach and cook until wilted. Stir in cream and heat gently.
- Add Cheese & Season: Gradually whisk in Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg.
- Combine Meatballs & Sauce: Add cooked meatballs to the sauce and simmer on low for 2-3 minutes to marry flavors.
- Serve & Garnish: Plate meatballs and sauce over pasta or preferred base. Garnish with fresh herbs and lemon zest.
Notes
- Drain ricotta if it’s watery to avoid soggy meatballs.
- Use gluten-free breadcrumbs or almond flour for gluten-free version.
- For lighter sauce, substitute half heavy cream with milk or Greek yogurt (stir in off heat).
- Meatballs can be baked or pan-fried based on preference. Baking is easier and less hands-on.
- Leftovers store well refrigerated (3-4 days) or frozen (up to 3 months). Reheat gently to maintain creaminess.