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.
Ingredients
Scale
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
Instructions
- Blend ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, salt, and pepper in a large mixing bowl until thoroughly incorporated.
- Shape the mixture into uniform meatballs approximately 1½ inches in diameter, creating roughly 16-18 spherical portions.
- Warm olive oil in a large skillet over medium heat, reaching approximately 350°F.
- 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.
- Transfer cooked meatballs to a separate plate, reserving skillet for sauce preparation.
- Melt butter in the same skillet, adding minced garlic and sautéing until aromatic, about 45-60 seconds.
- Pour heavy cream into the skillet, bringing to a gentle simmer and gradually whisking in Parmesan cheese until sauce smooths and thickens.
- Incorporate chopped spinach, seasoning with salt, pepper, and optional nutmeg, cooking until leaves wilt and integrate into creamy mixture, approximately 2-3 minutes.
- Reintroduce meatballs into the sauce, gently coating and allowing flavors to meld for 3-5 minutes.
- 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