Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a delicious, creamy, and comforting dish that combines juicy, tender chicken meatballs with a rich spinach-infused Alfredo sauce. It’s a perfect blend of flavors and textures, and it’s easy to make for a satisfying weeknight dinner!

Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Ingredients:

• For the Chicken Ricotta Meatballs:
  • 1 lb (450g) ground chicken (preferably a mix of dark and light meat for juiciness)
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs (use gluten-free if needed)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for frying or baking)
• For the Spinach Alfredo Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 2 cups heavy cream (or half-and-half for a lighter version)
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped (or frozen spinach, thawed and drained)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil (for sautéing spinach)

Instructions:

1. Make the Chicken Ricotta Meatballs:

1. Preheat the Oven (if baking): Preheat your oven to 375°F (190°C). Alternatively, you can fry the meatballs in a skillet if you prefer.
2. Combine Meatball Ingredients: In a large mixing bowl, combine the ground chicken, ricotta cheese, Parmesan, breadcrumbs, egg, minced garlic, parsley, basil, salt, and pepper. Mix until just combined. Be careful not to overmix, as that can make the meatballs dense.
3. Form the Meatballs: Using your hands, form the mixture into 1 to 1.5-inch meatballs and place them on a parchment-lined baking sheet. You should get around 18-20 meatballs.
4. Cook the Meatballs:
   • Baking Method: Bake in the preheated oven for 20-25 minutes, or until the meatballs are fully cooked and golden brown on the outside.
   • Pan-Frying Method: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook for about 10-12 minutes, turning occasionally, until golden and cooked through. Transfer to a plate and set aside.

2. Make the Spinach Alfredo Sauce:

1. Sauté the Spinach: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped fresh spinach and sauté for 2-3 minutes until wilted. Remove from the pan and set aside.
2. Make the Alfredo Sauce: In the same pan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
3. Add the Cream: Slowly pour in the heavy cream while whisking constantly to avoid lumps. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
4. Stir in Cheese and Seasoning: Add the grated Parmesan, garlic powder, onion powder, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth.
5. Add the Spinach: Stir in the sautéed spinach and cook for another 1-2 minutes to combine everything well. Taste and adjust seasoning if necessary.

3. Combine and Serve:

1. Add Meatballs to Sauce: Gently add the cooked chicken ricotta meatballs to the spinach Alfredo sauce. Let them simmer in the sauce for 5-7 minutes, allowing the meatballs to absorb the sauce and heat through.
2. Serve: Serve the meatballs and spinach Alfredo sauce over pasta (like fettuccine, spaghetti, or zoodles for a low-carb option), rice, or cauliflower rice. Garnish with extra Parmesan cheese and fresh parsley.

Optional Garnishes:

• Fresh basil or parsley
• Crushed red pepper flakes for a bit of heat
• Extra grated Parmesan or mozzarella cheese

Tips & Variations:

• Make it Gluten-Free: Use gluten-free breadcrumbs and flour to make this dish completely gluten-free.
• Use Ground Turkey: If you prefer, you can use ground turkey instead of chicken for a leaner version.
• Add More Veggies: You can add other vegetables like sautéed mushrooms, bell peppers, or zucchini to the sauce for extra flavor and nutrients.
• Make Ahead: The meatballs can be made ahead of time and stored in the fridge for up to 2 days or frozen for up to 3 months. You can also prepare the spinach Alfredo sauce in advance and store it in the fridge for 2-3 days.

This Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a creamy, indulgent dish that combines rich flavors and a satisfying texture. It’s perfect for a comforting family dinner or a special occasion! Enjoy!