Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe
Indulge in the comforting flavors of Chicken Ricotta Meatballs served in a creamy Spinach Alfredo Sauce. This dish combines tender, juicy meatballs with a rich, flavorful sauce for a meal that's both satisfying and elegant. Perfect for a cozy dinner at home or impressing guests at your next gathering.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make the meatball mixture: In a large bowl, combine ground chicken, ricotta, breadcrumbs soaked in milk, Parmesan, egg, parsley, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined.
Form meatballs and place on the prepared baking sheet. Bake for 20-25 minutes or until golden and cooked through.
Prepare the Spinach Alfredo Sauce: In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant. Pour in heavy cream and bring to a simmer. Add Parmesan cheese, stirring until melted and smooth. Add spinach and cook until wilted. Season with salt and pepper.
Combine meatballs and sauce: Add the baked meatballs to the sauce, gently stirring to coat. Cook for an additional 2-3 minutes.
Serve hot over your choice of pasta or with a side of crusty bread.
Notes
For a lighter version, substitute half of the heavy cream with chicken broth.
Gluten-free breadcrumbs can be used for a gluten-free option.
The meatballs can be made ahead and frozen for a quick and easy meal.
Feel free to adjust the seasoning of the sauce to taste, adding more garlic or cheese as desired.