Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Ingredients

Chicken Ricotta Meatballs

• 1 lb ground chicken
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 large egg
• ½ cup breadcrumbs
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)
• 2 tbsp olive oil

Spinach Alfredo Sauce

• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp ground nutmeg (optional)

Instructions

1. Prepare the Meatballs

In a large mixing bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, salt, pepper, and parsley. Mix gently until just combined.

Shape the mixture into 1½-inch meatballs (about 16–18 total).

2. Cook the Meatballs

Heat olive oil in a large skillet over medium heat.

Add meatballs and cook for 5–7 minutes, turning occasionally, until browned on all sides and fully cooked through.

Remove meatballs from the skillet and set aside.

3. Make the Spinach Alfredo Sauce

In the same skillet, melt butter over medium heat.

Add garlic and sauté for 1 minute until fragrant.

Pour in heavy cream and bring to a gentle simmer.

Stir in Parmesan cheese until smooth and slightly thickened.

Add chopped spinach, salt, pepper, and nutmeg (if using). Cook until spinach wilts.

4. Combine

Return the cooked meatballs to the skillet.

Gently coat them with the sauce and simmer together for 3–5 minutes.

5. Serve

Serve hot over pasta, rice, or alongside crusty bread.

Garnish with extra Parmesan cheese and fresh parsley if desired.