Chicken Ricotta Meatballs in Spinach Alfredo Sauce
This dish features tender chicken meatballs made with ricotta, served in a creamy spinach Alfredo sauce.
Equipment
- Mixing bowl
- Skillet
Ingredients
For the Meatballs
- 1.5 pounds ground chicken
- ¾ cup whole milk ricotta cheese
- ½ cup breadcrumbs
- ¼ cup milk
- ⅓ cup freshly grated Parmesan cheese
- 1 large egg
- ¼ cup fresh parsley finely chopped
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
For the Spinach Alfredo Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1½ cups heavy cream
- 2 cups baby spinach
- 1 cup freshly grated Parmesan cheese
Seasoning
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine ground chicken, ricotta, breadcrumbs, milk, Parmesan, egg, parsley, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs and set aside.
- In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Stir in heavy cream and bring to a simmer. Add spinach and cook until wilted.
- Gently add meatballs to the skillet, cover, and cook until meatballs are cooked through.
- Stir in Parmesan cheese until melted and combined. Season with salt and pepper to taste.
Notes
You can substitute ground turkey for chicken if preferred.