Description
Tender chicken meatballs infused with ricotta cheese, served in a creamy spinach Alfredo sauce. A comforting and flavorful dish perfect for pasta or as a standalone main course.
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese (for sauce)
- Fresh parsley for garnish
Instructions
- In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, 1/4 cup Parmesan, egg, minced garlic, oregano, salt, and pepper. Mix until well combined.
- Form the mixture into 1.5-inch meatballs (about 20-24 meatballs).
- Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 8-10 minutes. Remove meatballs and set aside.
- In the same skillet, melt butter over medium heat. Add heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
- Add chopped spinach and cook until wilted, about 2-3 minutes. Stir in 1/2 cup Parmesan cheese until melted and smooth.
- Return meatballs to the skillet, coat with sauce, and simmer for 5-7 minutes until meatballs are cooked through and sauce thickens.
- Garnish with fresh parsley and serve over pasta or with crusty bread.
Notes
You can customize the seasonings to taste. For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian-American