Description
This recipe are tender, juicy, and packed with Italian flavor. The creamy ricotta keeps the meatballs soft, while the rich spinach Alfredo sauce makes this dish irresistibly comforting—perfect for a cozy dinner or special occasion!
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce: 1 tbsp butter
- 2 garlic cloves, minced
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg (optional)
- Salt and pepper to taste
- Chopped parsley or basil, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.
- In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined—don’t overmix.
- Form mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
- Bake for 18–20 minutes, or until meatballs are cooked through and lightly golden.
- While meatballs bake, prepare the sauce. In a skillet over medium heat, melt butter and sauté garlic until fragrant (1 minute).
- Add chopped spinach and cook until wilted, about 2–3 minutes.
- Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese and nutmeg (if using), then season with salt and pepper to taste. Let simmer for 2–3 more minutes until thickened slightly.
- Add baked meatballs to the skillet with the sauce, gently tossing to coat them well.
- Garnish with fresh herbs and serve hot over pasta, rice, or with crusty bread.
Notes
- You can substitute ground turkey or ground pork for the chicken.
- Use frozen spinach (thawed and drained) if fresh isn’t available.
- For a lighter version, swap heavy cream with half-and-half or whole milk (sauce will be thinner).
- Leftovers reheat beautifully—store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 2g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 160mg