These tender chicken ricotta meatballs are light, juicy, and packed with flavor. Made with ground chicken, creamy ricotta cheese, Parmesan, fresh herbs, and spices, they’re seared to perfection before being simmered in a rich spinach Alfredo sauce. The sauce is made from scratch with butter, garlic, heavy cream, Parmesan, and a generous handful of spinach, creating a creamy, cheesy, and slightly garlicky sauce that perfectly complements the delicate meatballs.
Serve them over your favorite pasta or zucchini noodles for a comforting and satisfying meal that’s both delicious and wholesome. Perfect for a family dinner or special occasion!
Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Ingredients
For the Meatballs:
- - 1 lb Ground chicken
- - ½ cup Breadcrumbs
- - 1 Egg
- - 1 tbsp Italian seasoning
- - Salt and pepper to taste
For the Spinach Alfredo Sauce:
- - 2 tbsp Butter
- - 3 cloves Garlic minced
- - 2 cups Fresh spinach
- - 1 cup Heavy cream
- - ¾ cup Grated Parmesan cheese
- - ½ cup Ricotta cheese
To Serve:
- - Cooked pasta of your choice
Instructions
Make the Spinach Alfredo Sauce:
- While the meatballs bake, melt the butter in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the fresh spinach and cook until wilted, approximately 2-3 minutes.
- Pour in the heavy cream and bring the mixture to a simmer. Cook for 2-3 minutes, stirring occasionally.
- Reduce the heat to low and stir in the Parmesan and ricotta cheeses. Cook until the cheeses melt and the sauce becomes smooth.
- Season with salt and pepper to taste.
Combine and Serve:
- Once the meatballs are fully cooked, transfer them to the skillet with the Alfredo sauce. Gently toss to coat the meatballs evenly with the sauce.
- Serve the meatballs and sauce over your favorite cooked pasta or as desired
Tried this recipe?Let us know how it was!
