Description
Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a culinary delight that brings together the tender juiciness of chicken meatballs with the creamy richness of a spinach Alfredo sauce. This recipe combines the mild, creamy texture of ricotta cheese integrated into the meatballs with the robust, garlicky flavor of a classic Alfredo sauce enhanced by fresh, nutritious spinach.
Ingredients
For the Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- ½ cup breadcrumbs
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon Italian seasoning
For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
Additional:
- Cooked pasta, for serving
Instructions
Preheat Oven:
- Preheat oven to 400°F (200°C).
Make Meatballs:
2. In a bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning.
3. Form into 1-inch meatballs and place on a parchment-lined baking sheet.
Bake Meatballs:
4. Bake for 20-25 minutes, until cooked through and lightly golden.
Prepare Sauce:
5. Melt butter in a saucepan over medium heat. Sauté garlic until fragrant.
6. Stir in heavy cream and Parmesan, bring to a simmer, and cook until slightly thickened, about 5 minutes.
Finish Sauce:
7. Add chopped spinach to the sauce, season with salt and pepper, and cook until spinach is wilted.
Serve:
8. Serve meatballs over cooked pasta, topped with spinach Alfredo sauce.
Notes
- Ingredient Quality: Use high-quality, fresh ingredients for the best flavor. The type of chicken, ricotta, and Parmesan can significantly influence the dish’s taste and texture.
- Consistency Adjustments: Adjust the cream amount based on desired sauce thickness. Add more for a thinner sauce, or let it reduce longer for a thicker consistency.
- Serving Suggestions: Pairs well with al dente pasta, steamed vegetables, or a salad. For a low-carb option, serve over spiralized vegetables or cauliflower rice.
- Make-Ahead Strategy: The meatballs and sauce can be made ahead, stored in the refrigerator, and reheated for quick meals.
- Freezing Instructions: Freeze the meatballs and sauce separately for up to three months. Thaw in the refrigerator and reheat on the stove, adding a little extra cream if needed.
- Dietary Modifications: For a gluten-free version, use gluten-free breadcrumbs or ground oats. Dairy-free options can be achieved by substituting cheese and cream with vegan alternatives.
Nutrition
- Serving Size: 1 portion
- Calories: 650 kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 180mg