Chicken Ricotta Meatballs with Creamy Spinach Alfredo
A quick and easy one-pan recipe for Chicken Ricotta Meatballs in a creamy spinach Alfredo sauce that is family-friendly and budget-friendly.
Ingredients
For the Meatballs
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese (plus more for the sauce)
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- to taste Salt and pepper
For the Sauce
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- to taste Italian seasoning
Instructions
Preparation
- In a large bowl, combine ground chicken, ricotta cheese, 1/4 cup Parmesan cheese, breadcrumbs, egg, garlic, salt, and pepper. Mix until well combined, then shape into meatballs and set aside.
Cooking
- In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.
- In the same skillet, add the spinach and cook until wilted. Pour in heavy cream and chicken broth, bringing it to a simmer. Stir in 1/2 cup Parmesan cheese and Italian seasoning.
- Return the meatballs to the skillet, cover, and let everything simmer on low for about 10-15 minutes until the meatballs are cooked through.
- Serve the meatballs over pasta or with a side of bread, drizzled with the creamy spinach Alfredo sauce.
Notes
Store any remaining meatballs in an airtight container in the fridge for up to 3 days or freeze for 2-3 months. Reheat slowly on the stovetop or microwave. Pro tip: Toasting the garlic enhances the flavor.