Easy Chicken Ricotta Meatballs in Alfredo Sauce Recipe | Creamy Comfort Food
Cook chicken ricotta meatballs in Alfredo sauce with this easy recipe. Tender chicken meatballs blended with ricotta cheese and simmered in rich, creamy Alfredo sauce for a savory comfort food dish perfect for weeknight dinners or special occasions.
Equipment
- Large mixing bowl
- Baking sheet (or skillet)
- Saucepan
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
For Meatballs:
- 1 ½ lbs (680 g) ground chicken
- 1 cup ricotta cheese
- ¾ cup breadcrumbs (panko or regular)
- 1 large egg
- ½ cup grated parmesan cheese
- 3 garlic cloves, minced
- ½ small onion, finely diced
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
For Alfredo Sauce:
- 4 tbsp butter
- 3 garlic cloves, minced
- 2 cups heavy cream
- 1 cup freshly grated parmesan cheese
- Salt and pepper to taste
Instructions
- Mix Meatballs: In a large bowl, combine ground chicken, ricotta, breadcrumbs, egg, parmesan, garlic, onion, parsley, salt, and pepper. Mix gently until just combined.
- Shape & Cook: Form mixture into meatballs. Bake at 180°C (350°F) for 20 minutes or pan-sear until golden.
- Prepare Alfredo Sauce: In a saucepan, melt butter and sauté garlic. Stir in cream and simmer gently. Add parmesan and whisk until smooth. Season with salt and pepper.
- Combine Meatballs & Sauce: Transfer cooked meatballs into Alfredo sauce. Simmer for 5–10 minutes to absorb flavor.
- Serve: Plate meatballs over pasta or with garlic bread. Garnish with parsley and extra parmesan.
Notes
- Pro Tip: Mix meatball ingredients gently to keep texture light.
- Use full-fat ricotta for moisture.
- Freshly grated parmesan melts better than pre-grated.
- Simmer meatballs in sauce gently—don’t boil.
- Leftovers taste even better the next day.
- Freeze meatballs separately; avoid freezing Alfredo sauce.