Cozy Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Tender and juicy chicken ricotta meatballs swim in a creamy spinach Alfredo sauce that promises pure comfort.

These delectable little bites pack incredible flavor into every single morsel.

The combination of delicate ricotta and ground chicken creates a lighter, more delightful twist on traditional meatballs.

Herbs and spices blend seamlessly throughout the meat mixture, ensuring each bite bursts with savory goodness.

A silky smooth Alfredo sauce studded with vibrant spinach blankets these succulent meatballs perfectly.

Serve this dish over pasta or enjoy them as a standalone appetizer that will definitely impress.

This recipe transforms an ordinary weeknight dinner into a restaurant-worthy experience you won’t soon forget.

Chicken Ricotta Meatballs with Spinach Alfredo Sauce Features

• Simplify Dessert Mastery: Combine classic cinnamon roll and cheesecake flavors in one delightful recipe that requires minimal baking skills.
• Crowd-Pleasing Comfort: Perfect for family gatherings, potlucks, and special celebrations where guests crave a decadent yet familiar sweet treat.
• Customizable Indulgence: Easily adapt the recipe by adjusting spice levels or adding extra toppings like caramel drizzle or chopped nuts for a personalized touch.
• Impressive Presentation: Creates a stunning dessert that looks professionally made but is surprisingly straightforward to prepare, guaranteed to wow everyone at the table.

Ingredients for Chicken Ricotta Meatballs

• Ground Chicken: Lean protein that forms the core of the meatballs.
• Ricotta Cheese: Adds moisture and creamy texture to the meatballs.
• Parmesan Cheese: Provides a sharp, savory flavor to the meatball mixture.
• Egg: Helps bind the meatball ingredients together.
• Breadcrumbs: Creates structure and helps hold the meatballs together.

• Garlic, Italian Seasoning, Salt, Pepper, Parsley: Enhance the overall flavor profile of the meatballs with aromatic and savory notes.

• Butter, Heavy Cream, Parmesan Cheese: Create a rich and creamy base for the Alfredo sauce.
• Spinach: Adds nutritional value and a vibrant green color to the sauce.
• Salt, Pepper, Nutmeg: Provide additional depth and seasoning to the Alfredo sauce.

• Olive Oil: Used for cooking and browning the meatballs.

Cooking Instructions for Chicken Ricotta Meatballs

Step 1: Whip Up Meatball Mixture

• Ground chicken
• Ricotta cheese
• Parmesan cheese
• Egg
• Breadcrumbs
• Minced garlic
• Italian seasoning
• Salt
• Pepper
• Fresh parsley (optional)

Blend everything until the mixture feels smooth and well-incorporated.

Step 2: Shape Delectable Morsels

Roll the mixture into perfectly rounded meatballs, each about 1½ inches in diameter.

You’ll end up with approximately 16-18 tasty little spheres.

Step 3: Sizzle and Brown Meatballs

Warm olive oil in a large skillet over medium heat.

Gently place meatballs into the pan, rotating every couple minutes. Cook until they develop a gorgeous golden-brown exterior and are thoroughly cooked, about 5-7 minutes.

Step 4: Craft Creamy Spinach Sauce

In the same skillet, melt butter. Sauté minced garlic until fragrant.

Pour in heavy cream and bring to a gentle simmer. Gradually stir in Parmesan cheese until the sauce transforms into a silky smooth consistency.

Step 5: Incorporate Vibrant Spinach

Fold chopped spinach into the sauce. Season with salt, pepper, and a whisper of nutmeg.

Cook until spinach softens and melds beautifully with the creamy base.

Step 6: Unite Meatballs and Sauce

Return meatballs to the skillet, lovingly coating them in the luscious spinach Alfredo sauce.

Let them simmer together for 3-5 minutes, allowing flavors to dance and intermingle.

Step 7: Plate and Garnish

Serve these succulent meatballs over pasta, fluffy rice, or alongside crusty bread.

Sprinkle extra Parmesan and fresh parsley for a final flourish of flavor.

Pro Tips for Chicken Ricotta Meatballs

• Use wet hands when forming meatballs to prevent sticking and ensure even, smooth shapes. Gently press the mixture without overworking to keep them tender.
• Add ricotta cheese strategically to maintain meatball juiciness and prevent dryness. The cheese helps retain moisture during cooking.
• Stir Alfredo sauce continuously and use low-medium heat to avoid curdling or breaking. Remove from heat briefly if sauce starts to look grainy.
• Toast breadcrumbs lightly before mixing into meatballs to boost nutty undertones and improve overall taste profile. This simple step elevates the entire dish's complexity.

Variations of Chicken Ricotta Meatballs

• Turkey Meatball Spinach Cream: Replace ground chicken with ground turkey for a leaner protein option, maintaining similar texture and flavor profile.
• Vegetarian Ricotta Balls: Swap ground chicken with plant-based ground meat or mashed chickpeas, using ricotta for binding and rich texture.
• Low-Carb Cauliflower Base: Skip traditional pasta and serve meatballs over roasted cauliflower rice for a keto-friendly alternative with reduced carbohydrates.
• Dairy-Free Herbal Sauce: Use coconut cream instead of heavy cream, nutritional yeast in place of Parmesan, and add extra herbs for depth of flavor while accommodating dairy-free needs.

Pairing Ideas for Chicken Ricotta Meatballs

• Pair Creamy Chardonnay: Select a buttery, oak-aged Chardonnay to complement the rich, creamy Alfredo sauce and enhance the delicate chicken meatball flavors.
• Serve with Garlic Focaccia: Match the dish with warm, herbed garlic focaccia bread that perfectly soaks up the luxurious spinach Alfredo sauce and adds a crispy texture contrast.
• Create Crisp Side Salad: Prepare a light arugula salad with lemon vinaigrette to cut through the sauce's richness and provide a fresh, tangy counterpoint to the creamy meatballs.
• Match with Pinot Grigio: Choose a crisp, light Pinot Grigio with subtle citrus notes that will balance the heaviness of the dish and refresh the palate between bites.

Storage Tips for Chicken Ricotta Meatballs

• Store meatballs and sauce separately in airtight containers for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Place cooled meatballs and sauce in freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Label with date and contents.
• Warm individual portions in microwave-safe dish, cover with damp paper towel. Heat in 30-second intervals, stirring between each, until heated through.
• Gently reheat meatballs and sauce in skillet over medium-low heat. Add splash of cream or broth to prevent drying. Stir occasionally until warmed evenly.

FAQs

• Can I use ground turkey instead of chicken?

Yes, ground turkey works perfectly as a substitute and provides a similar texture and flavor profile for the meatballs.

• How can I make the meatballs more moist?

Adding ricotta cheese to the mixture helps keep the meatballs tender and prevents them from becoming dry during cooking.

• Is this recipe gluten-free?

Not in its current form. To make it gluten-free, replace breadcrumbs with gluten-free alternatives like almond flour or gluten-free breadcrumbs.

• Can I prepare the meatballs in advance?

Absolutely! You can mix and shape the meatballs up to 24 hours ahead and store them covered in the refrigerator before cooking.

Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe

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4.8 from 40 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Savory chicken ricotta meatballs dance in a creamy spinach alfredo sauce, bringing Italian comfort to your dinner table. Rich protein and silky sauce combine for a satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein and Dairy:

• 1 pound (1 lb) ground chicken
• 1/2 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 2 cups grated Parmesan cheese
• 1 large egg

Herbs, Spices, and Seasonings:

• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons chopped fresh parsley
• 5 cloves garlic, minced

Binders, Oils, and Other Ingredients:

• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup heavy cream

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Instructions

1. Blend ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, salt, and pepper in a large mixing bowl until thoroughly incorporated.
2. Shape the mixture into uniform meatballs approximately 1½ inches in diameter, creating roughly 16-18 spherical portions.
3. Warm olive oil in a large skillet over medium heat, reaching approximately 350°F.
4. Carefully place meatballs into the heated skillet, rotating every 2 minutes to ensure even golden-brown exterior, cooking for 5-7 minutes until internal temperature reaches 165°F.
5. Transfer cooked meatballs to a separate plate, reserving skillet for sauce preparation.
6. Melt butter in the same skillet, adding minced garlic and sautéing until aromatic, about 45-60 seconds.
7. Pour heavy cream into the skillet, bringing to a gentle simmer and gradually whisking in Parmesan cheese until sauce smooths and thickens.
8. Incorporate chopped spinach, seasoning with salt, pepper, and optional nutmeg, cooking until leaves wilt and integrate into creamy mixture, approximately 2-3 minutes.
9. Reintroduce meatballs into the sauce, gently coating and allowing flavors to meld for 3-5 minutes.
10. Plate over preferred accompaniment like pasta, rice, or alongside crusty bread, garnishing with additional Parmesan and fresh parsley if desired.

Notes

• Gently mix meatball ingredients to prevent dense, tough texture and maintain a light, tender consistency.
• Use a meat thermometer to ensure chicken meatballs reach 165°F internally for safe consumption without overcooking.
• Replace breadcrumbs with almond flour or gluten-free alternatives to make the recipe suitable for gluten-sensitive diets.
• Swap heavy cream with coconut milk or Greek yogurt for a lower-fat version of the Alfredo sauce that still maintains creamy richness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 435 kcal
• Sugar: 2 g
• Sodium: 470 mg
• Fat: 32 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1.5 g
• Protein: 34 g
• Cholesterol: 135 mg