Chicken Ricotta Meatballs
Juicy chicken meatballs made with ricotta cheese and served in a creamy spinach Alfredo sauce, perfect for a comforting family dinner.
Ingredients
For the Meatballs
- 1 pound ground chicken You can swap for turkey if desired.
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/3 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 large egg
- to taste salt and pepper
- 1 tablespoon olive oil For cooking meatballs.
For the Spinach Alfredo Sauce
- 1 cup heavy cream
- 1 cup fresh spinach
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- to taste salt and pepper
- for garnish fresh parsley Optional for garnish.
Instructions
Preparation
- In a large bowl, combine the ground chicken, ricotta cheese, chopped spinach, grated Parmesan cheese, breadcrumbs, minced garlic, and egg. Season with salt and pepper. Mix gently until all ingredients are incorporated but do not overmix.
- Using your hands, form the mixture into meatballs about 1 inch in diameter. Set aside on a plate.
Cooking the Meatballs
- In a large skillet, heat olive oil over medium heat. Add the meatballs to the pan, cooking for about 5 minutes on each side, or until golden brown and cooked through. Remove from the pan and set aside.
Making the Sauce
- In the same skillet, melt butter over medium heat. Add the heavy cream, stirring continuously until it begins to bubble.
- Add the chopped spinach and grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy. Season with salt and pepper as desired.
Combining
- Add the cooked meatballs back into the skillet with the sauce, gently mixing until they are well-coated. Allow everything to simmer for a few minutes to meld the flavors.
Serving
- Serve the chicken ricotta meatballs hot, garnished with fresh parsley for an added touch of freshness and color.
Notes
leftovers can be stored in an airtight container for up to 3 days; freeze for up to 3 months. Reheat gently in a skillet or microwave.