Description
Tender chicken and ricotta meatballs simmered in a creamy spinach Alfredo sauce—a comforting and flavorful dish perfect for pasta or enjoyed on its own.
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- 2 cups heavy cream
- 1 cup grated Parmesan cheese (for sauce)
- 3 cups fresh spinach
- 1/4 cup chicken broth
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground chicken, ricotta, 1/3 cup Parmesan, breadcrumbs, egg, garlic, salt, pepper, oregano, and red pepper flakes. Mix gently until just combined.
- Roll the mixture into 1.5-inch meatballs (about 16-20 meatballs).
- Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer and cook, turning occasionally, until browned on all sides (about 8-10 minutes). Transfer to a plate.
- In the same skillet, add heavy cream, 1 cup Parmesan, and chicken broth. Bring to a simmer, stirring frequently, until the sauce thickens slightly (about 3-4 minutes).
- Add fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
- Return meatballs to the skillet, spooning sauce over them. Simmer for 5-7 minutes until meatballs are cooked through and sauce is creamy.
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian-American