Chicken Ricotta Meatballs in Spinach Alfredo Sauce
This dish features tender chicken meatballs made with ricotta cheese, served in a creamy spinach Alfredo sauce.
Equipment
- Mixing bowl
- Skillet
Ingredients
For the Meatballs
- 1.5 pounds ground chicken
- ¾ cup whole milk ricotta cheese
- ½ cup breadcrumbs
- ¼ cup milk
- ⅓ cup freshly grated Parmesan cheese
- 1 large egg
- ¼ cup fresh parsley finely chopped
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Spinach Alfredo Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1½ cups heavy cream
- 2 cups baby spinach
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, milk, Parmesan cheese, egg, parsley, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs and set aside.
- In a skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant.
- Add the heavy cream and bring to a simmer. Stir in the baby spinach and cook until wilted.
- Add the meatballs to the skillet and cook until they are cooked through. Stir in the Parmesan cheese, salt, and pepper.
Notes
Serve the meatballs over pasta or on their own. You can add more cheese on top if desired.