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- 1 pound ground chicken - 1 cup ricotta cheese - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper

Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe

Discover the delicious magic of Chicken Ricotta Meatballs in Spinach Alfredo Sauce! This recipe combines juicy meatballs made with ground chicken and creamy ricotta, all smothered in a rich spinach Alfredo sauce. Perfect for family dinners, this dish is easier to make than you think, and it offers a customizable twist with alternative proteins or lighter sauce options. Click through for the full recipe and elevate your dinner game today!
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Ingredients
  

For the Chicken Ricotta Meatballs:

1 pound ground chicken

1 cup ricotta cheese

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

For the Spinach Alfredo Sauce:

2 tablespoons butter

2 cloves garlic, minced

1 cup heavy cream

1 cup fresh spinach, chopped

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Prepare the Meatballs: In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, grated Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

    Form the Meatballs: Preheat your oven to 375°F (190°C). Shape the chicken mixture into meatballs, about 1.5 inches in diameter. Arrange them on a baking sheet lined with parchment paper.

      Bake the Meatballs: Bake the meatballs in the preheated oven for 20-25 minutes or until they are cooked through and golden brown.

        Prepare the Alfredo Sauce: While the meatballs are baking, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

          Add Cream and Spinach: Pour in the heavy cream and bring it to a gentle simmer. Stir in the chopped spinach and cook for about 2-3 minutes until the spinach wilts.

            Finish the Sauce: Mix in the grated Parmesan cheese, stirring until melted and well combined. Season with salt and pepper to taste. If the sauce is too thick, you can add a splash of water or chicken broth to achieve your desired consistency.

              Combine: Once the meatballs are done baking, add them to the pan with the Alfredo sauce. Gently toss to coat the meatballs in the sauce.

                Serve: Plate the meatballs in a shallow dish, drizzling extra sauce over the top, and garnish with fresh basil leaves if desired.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4