This delicious recipe combines tender chicken meatballs with the creamy richness of a spinach Alfredo sauce. The lightness of ricotta cheese in the meatballs pairs perfectly with the cheesy sauce, creating a dish that’s comforting yet flavorful. Perfect for weeknight dinners or when you want to impress guests without too much hassle, this recipe is sure to be a crowd-pleaser. Plus, with healthy spinach and protein-packed chicken, you’re not just indulging but also enjoying some wholesome ingredients.
Ingredients:
For the Chicken Ricotta Meatballs:
- 1 lb (450g) ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
For the Spinach Alfredo Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 8 oz pasta (such as fettuccine or linguine)
- Salt and pepper to taste
Preparation:
Step 1:
Preheat your oven to 400°F (200°C). While the oven is heating, prepare the meatball mixture. In a large bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix everything thoroughly until well-combined.
Step 2:
Shape the chicken mixture into small meatballs, about 1 inch in diameter. This should yield approximately 16-18 meatballs, depending on the size.
Step 3:
In a large skillet, heat the olive oil over medium heat. Add the meatballs to the skillet and brown them on all sides. This process should take around 5-6 minutes. Once browned, transfer the meatballs to a baking sheet lined with parchment paper.
Step 4:
Bake the meatballs in the preheated oven for 15-20 minutes, or until they are fully cooked through (internal temperature should reach 165°F or 74°C).
Step 5:
While the meatballs are baking, start preparing the Spinach Alfredo Sauce. In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until the garlic becomes fragrant and slightly golden.
Step 6:
Add the chopped spinach to the pan and cook until it wilts, which should take about 3-4 minutes.
Step 7:
Once the spinach has wilted, pour in the heavy cream. Bring the mixture to a simmer while stirring frequently to prevent it from sticking to the bottom. Gradually add the grated Parmesan cheese to the pan and stir until the cheese melts and the sauce thickens. Season with salt and pepper to taste.
Step 8:
While the sauce simmers, cook your pasta according to the package instructions. Once the pasta is cooked, drain it and immediately toss it with the spinach Alfredo sauce to ensure the pasta absorbs the sauce’s flavor.
Step 9:
By now, the meatballs should be ready. Remove them from the oven and serve them on top of the pasta, generously drizzled with the spinach Alfredo sauce.
Cooking Note:
If you prefer a smoother Alfredo sauce, you can blend the spinach Alfredo mixture using a hand blender before tossing it with the pasta. This creates a velvety sauce texture. However, the chopped spinach provides a lovely contrast in texture when left as is.
Serving Suggestions:
- Serve the chicken ricotta meatballs over the Alfredo pasta in individual bowls or plates, ensuring that each portion gets a generous amount of sauce.
- For an added burst of freshness, sprinkle some fresh basil or parsley on top.
- You can also garnish the dish with a little extra grated Parmesan cheese for more flavor.
Tips:
- If you’re looking for a bit of spice, add a pinch of red pepper flakes to the Alfredo sauce while it simmers.
- To lighten the dish, you can substitute half of the heavy cream with whole milk.
- You can make the meatballs ahead of time and freeze them for up to a month. Simply bake them straight from the freezer when needed (adjusting the cooking time slightly).
- If you want a gluten-free option, swap the breadcrumbs for gluten-free breadcrumbs, and use a gluten-free pasta alternative.
- Ground turkey or beef can be substituted for chicken if desired, though the chicken offers a lighter and more delicate flavor.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information (Per Serving):
- Calories: 630 kcal
- Protein: 38g
- Sodium: 740mg
ADVERTISEMENT
