Ingredients
For the Chicken Ricotta Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- ½ cup breadcrumbs
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley (optional)
- 2 tbsp olive oil (for frying)
For the Spinach Alfredo Sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg (optional)
Instructions
1. Prepare the Meatballs:
- In a large bowl, combine ground chicken, ricotta cheese, Parmesan, egg, breadcrumbs, minced garlic, Italian seasoning, salt, pepper, and optional parsley. Mix until well combined.
- Shape the mixture into 1 ½-inch meatballs (approximately 16-18 meatballs).
2. Cook the Meatballs:
- Heat olive oil in a large skillet over medium heat.
- Add the meatballs and cook for 5-7 minutes, turning occasionally, until they are browned on all sides and fully cooked. Remove from skillet and set aside.
3. Make the Spinach Alfredo Sauce:
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and bring to a gentle simmer. Gradually add Parmesan cheese, stirring until the sauce thickens and becomes smooth.
- Add chopped spinach, salt, pepper, and optional nutmeg. Cook until the spinach is wilted and fully incorporated into the sauce.
4. Combine Meatballs with Sauce:
- Return the cooked meatballs to the skillet, gently coating them with the Alfredo sauce.
- Simmer for an additional 3-5 minutes to allow the flavors to meld.
5. Serve:
- Serve the meatballs and sauce over pasta, rice, or with crusty bread.
- Garnish with additional Parmesan cheese and parsley, if desired.
Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Enjoy this rich and flavorful dish that combines the creamy goodness of Alfredo sauce with tender, cheesy chicken meatballs! 🥂