Description
Juicy chicken and ricotta meatballs simmered in a creamy spinach Alfredo sauce. A comforting, protein-packed dish perfect for pasta or zucchini noodles.
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground chicken, ricotta, breadcrumbs, Parmesan, egg, minced garlic, salt, and pepper. Mix until well combined.
- Form mixture into 1.5-inch meatballs (about 12–14).
- Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, about 6–8 minutes. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add sliced garlic and cook 1 minute until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
- Add spinach and cook 2 minutes until wilted. Stir in Parmesan until melted. Season with salt and pepper.
- Return meatballs to the skillet, spooning sauce over them. Cover and simmer on low 10–12 minutes until cooked through.
- Serve hot over pasta, rice, or with crusty bread.
Notes
You can customize the seasonings to taste. For a lighter version, use half-and-half instead of heavy cream and omit the butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian-American