Easy Chicken Ricotta Meatballs Alfredo (Print Version)
# Ingredients:
→ Meatballs
01 -
16 ounces of ground chicken
02 -
Half a cup of smooth ricotta cheese
03 -
A quarter cup of Parmesan cheese, freshly grated
04 -
One large egg
05 -
Half a cup of breadcrumbs with Italian seasoning
06 -
Two cloves of garlic, minced finely
07 -
Black pepper and salt, to taste
08 -
A tablespoon of Italian herbs mix
→ Creamy Spinach Sauce
09 -
Two tablespoons of butter (unsalted)
10 -
One clove of garlic, minced
11 -
One cup of heavy cream
12 -
Half a cup of freshly grated Parmesan cheese
13 -
Two cups of spinach leaves, chopped roughly
14 -
Add salt and black pepper to your preference
# Instructions:
01 -
Turn on your oven and set it to 400°F (200°C). This is perfect for giving the meatballs a golden crust while keeping them nice and juicy inside.
02 -
In a big bowl, toss together the ground chicken, ricotta cheese, Parmesan, egg, breadcrumbs, garlic, and all the seasonings. Use your hands to gently mix everything without overworking the meat. Roll into balls about an inch across and place them neatly on a sheet lined with parchment.
03 -
Put the tray in your preheated oven and let those meatballs cook for 20 to 25 minutes. They're good to go when the outsides are light golden brown and cooked all the way through.
04 -
Heat up a large pan over medium heat and melt the butter. Toss in the garlic and let it cook until it smells amazing. Stir in the heavy cream along with the Parmesan until the mixture starts thickening, which should take about 5 minutes.
05 -
Throw in the chopped spinach and season the sauce with a little salt and pepper. Cook just until the spinach has wilted down into the creamy sauce, making it a beautiful green mixture.
06 -
Grab your plates and pile on your favorite cooked pasta. Add the meatballs on top, then pour over plenty of that creamy spinach sauce. For extra flavor, sprinkle on a bit more Parmesan cheese if you'd like!
# Notes:
01 -
Fresh, high-quality ingredients (especially the chicken, ricotta, and Parmesan) really make a difference for flavor!
02 -
If the sauce feels too thick, add a little more cream to thin it out, or you can simmer it longer for a thicker consistency.
03 -
This dish is perfect to make ahead and warm up later when you're busy.
04 -
You can freeze the meatballs and sauce separately for up to three months.