Chicken Ricotta Meatballs with Alfredo (Print Version)
# Ingredients:
→ Meatballs
01 -
1 pound ground chicken
02 -
1/2 cup creamy ricotta cheese
03 -
1/4 cup freshly grated Parmesan cheese
04 -
1 large egg
05 -
1/2 cup Italian-style breadcrumbs
06 -
2 cloves garlic, finely minced
07 -
Salt and freshly ground black pepper
08 -
1 tablespoon Italian herb seasoning
→ Creamy Spinach Sauce
09 -
2 tablespoons unsalted butter
10 -
1 clove garlic, minced
11 -
1 cup heavy cream
12 -
1/2 cup freshly grated Parmesan cheese
13 -
2 cups fresh spinach leaves, roughly chopped
14 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Start by getting your oven nice and hot at 400°F (200°C). This temperature will ensure your meatballs get golden brown on the outside while staying juicy inside.
02 -
In a large mixing bowl, combine your ground chicken, creamy ricotta, grated Parmesan, egg, breadcrumbs, minced garlic, and seasonings. Mix gently with your hands until just combined - don't overmix! Shape into about 1-inch meatballs and arrange them on a parchment-lined baking sheet.
03 -
Pop those meatballs in the preheated oven and let them bake for 20-25 minutes. You'll know they're done when they're lightly golden and cooked through.
04 -
While the meatballs are baking, start your sauce. Melt the butter in a large saucepan over medium heat, then add the garlic and let it become fragrant. Pour in the heavy cream and stir in the Parmesan cheese. Let it gently simmer until it starts to thicken, about 5 minutes.
05 -
Add your chopped spinach to the creamy sauce and season with salt and pepper. Cook until the spinach wilts into the sauce, creating a beautiful green-speckled cream sauce.
06 -
Arrange your favorite pasta on plates, top with the golden meatballs, and generously spoon the creamy spinach sauce over everything. Finish with an extra sprinkle of Parmesan if you're feeling indulgent!
# Notes:
01 -
For the best flavor, use high-quality, fresh ingredients - especially when it comes to the chicken, ricotta, and Parmesan
02 -
You can adjust the sauce thickness by adding more cream or letting it reduce longer
03 -
This dish can be made ahead and reheated - perfect for busy weeknight planning!
04 -
The meatballs and sauce can be frozen separately for up to three months