Chicken Spinach Ricotta Meatballs in Creamy Alfredo Sauce

Description

Welcome to a delightful culinary journey with the Chicken Spinach Ricotta Meatballs in Creamy Alfredo Sauce recipe. This dish combines tender chicken meatballs enriched with ricotta cheese and served in a rich, creamy spinach Alfredo sauce. It’s not just a meal, it’s comfort food elevated, perfect for those who appreciate a hearty and satisfying dish anytime.

Ingredients

• For the Meatballs:
  • 1 lb ground chicken
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1/2 cup breadcrumbs
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon Italian seasoning
• For the Spinach Alfredo Sauce:
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped
  • Salt and pepper to taste
• Additional:
  • Cooked pasta, for serving

Step-by-step Directions

1. Preheat Oven

Begin by preheating your oven to 400°F (200°C).

2. Make Meatballs

In a large mixing bowl, thoroughly combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. Once mixed, roll the mixture into 1-inch meatballs and arrange them on a parchment-lined baking sheet.

3. Bake Meatballs

Place the meatballs in the oven and bake for 20-25 minutes. They should be thoroughly cooked and sport a light golden hue on their surface.

4. Prepare Sauce

While the meatballs are cooking, melt butter in a medium saucepan over medium heat. Add minced garlic and sauté until fragrant. Then stir in the heavy cream and grated Parmesan cheese, and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, or until the sauce begins to thicken.

5. Finish Sauce

Add chopped spinach to the thickened sauce, seasoning with salt and pepper to taste. Continue cooking until the spinach is wilted and the sauce turns smooth and creamy.

6. Serve

Arrange the cooked chicken spinach ricotta meatballs over your preferred choice of cooked pasta and drench them generously with the creamy Alfredo sauce. This dish is best served hot and can be garnished with additional grated Parmesan, if desired.

Servings & Preparation Time

• Servings: 4
• Total Preparation Time: 15 minutes
• Cooking Time: 25 minutes

Tips for Storage & Reheating

• Storage: Store leftover meatballs and sauce in separate airtight containers. They can be refrigerated for up to 3 days.
• Reheating: Reheat the sauce and meatballs together in a saucepan over medium heat until thoroughly warmed. Add a splash of cream or water if the sauce has thickened too much.

Conclusion

This Chicken Spinach Ricotta Meatballs in Creamy Alfredo Sauce recipe epitomizes comfort food with its rich flavors and creamy texture. The combination of tender chicken meatballs with the smooth, herbaceous Alfredo sauce makes it a perfect dish for an indulgent dinner. Suitable for both weeknights and special occasions, it proves that home cooking can be both elegant and enjoyable.

Chicken Spinach Ricotta Meatballs in Creamy Alfredo Sauce

---

• Author: Dulcia
• Total Time: 40 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Welcome to a delightful culinary journey with the Chicken Spinach Ricotta Meatballs in Creamy Alfredo Sauce recipe. This dish combines tender chicken meatballs enriched with ricotta cheese and served in a rich, creamy spinach Alfredo sauce. It’s not just a meal, it’s comfort food elevated, perfect for those who appreciate a hearty and satisfying dish anytime.

---

Ingredients

Scale 1x2x3x

• 1 lb ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon Italian seasoning
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Cooked pasta, for serving

---

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. Roll the mixture into 1-inch meatballs and arrange them on a parchment-lined baking sheet. Bake for 20-25 minutes.
3. Melt butter in a saucepan over medium heat. Add minced garlic and sauté. Stir in heavy cream and grated Parmesan cheese, simmer for 5 minutes until thickened. Add chopped spinach, salt, and pepper. Cook until spinach is wilted and sauce is creamy.
4. Serve the cooked meatballs over pasta and top with the creamy Alfredo sauce. Garnish with grated Parmesan if desired.

• Prep Time: 15 minutes
• Cook Time: 25 minutes