Description
Tender chicken and ricotta meatballs served with a creamy spinach alfredo sauce. A comforting and flavorful dish perfect for a weeknight meal.
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced (divided)
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese (for sauce)
- 4 ounces fresh spinach, roughly chopped
- Pinch of nutmeg (optional)
Instructions
- In a large bowl, combine ground chicken, ricotta cheese, 1/4 cup Parmesan cheese, breadcrumbs, egg, 1 clove minced garlic, parsley, salt, and pepper. Mix until just combined.
- Roll the mixture into 1-inch meatballs (approximately 20-25 meatballs).
- Heat olive oil in a large skillet over medium-high heat. Add the meatballs and brown on all sides, about 8-10 minutes. Remove meatballs from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add the remaining 1 clove minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and stir in the 1/2 cup Parmesan cheese and nutmeg (if using). Cook, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.
- Add the chopped spinach to the sauce and cook until wilted, about 2-3 minutes.
- Return the browned meatballs to the skillet with the sauce. Simmer for 5-7 minutes, or until the meatballs are cooked through and the sauce is heated.
- Serve hot, optionally over pasta or with a side of crusty bread.
Notes
You can customize the seasonings to taste. For a spicier kick, add a pinch of red pepper flakes to the sauce. Chicken broth can be added to thin the sauce if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Main
- Cuisine: Italian-American