Indulge in a rich and flavorful meal with these Chicken Ricotta Meatballs in Creamy Spinach Alfredo Sauce. This dish brings together tender, juicy chicken meatballs enriched with ricotta cheese, paired with a luscious Alfredo sauce infused with fresh spinach. Perfect for a cozy dinner, this recipe is both comforting and elegant, offering a delightful twist on classic Italian flavors.
Ingredients
For the Chicken Ricotta Meatballs:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (Italian or plain)
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil, for frying or baking
For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and black pepper, to taste
- 1/4 teaspoon nutmeg (optional)
Instructions
Prepare the Chicken Ricotta Meatballs:
- Mix the Meatball Ingredients: In a large mixing bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Combine the ingredients thoroughly until well blended. Avoid overmixing to prevent the meatballs from becoming dense and tough.
- Form the Meatballs: Using your hands or a small scoop, shape the mixture into meatballs, about 1 1/2 inches in diameter. You should get around 18-20 meatballs from the mixture.
- Cook the Meatballs:
- For Frying: Heat a tablespoon or two of olive oil in a large skillet over medium heat. Introduce the meatballs in stages, making sure the pan isn’t overcrowded. Fry them, turning occasionally, until they are browned on all sides and cooked through, about 8-10 minutes. Remove and drain on paper towels.
- For Baking: Preheat the oven to 400°F (200°C). Arrange the meatballs on a baking sheet lightly coated with oil. Bake for 15-20 minutes until they turn golden brown and are thoroughly cooked.
Prepare the Spinach Alfredo Sauce:
- Sauté the Garlic: In the same skillet (or a new one if you baked the meatballs), melt the butter over medium heat. Stir in the minced garlic and cook for approximately 1 minute, or until it becomes fragrant and starts to turn a light golden color.
- Make the Alfredo Sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese, whisking until the cheese is fully melted and the sauce is smooth. Season with salt, black pepper, and a pinch of nutmeg, if using.
- Add the Spinach: Stir in the fresh baby spinach, allowing it to wilt into the sauce. Cook for 2-3 minutes until the spinach is fully incorporated into the Alfredo sauce.
- Combine the Meatballs and Sauce: Add the cooked chicken ricotta meatballs to the skillet with the Alfredo sauce. Gently toss the meatballs in the sauce, ensuring they are fully coated and warmed through.
Serve:
- Plate and Enjoy: Serve the Chicken Ricotta Meatballs in Creamy Spinach Alfredo Sauce over a bed of pasta, rice, or with a side of crusty bread. Garnish with extra Parmesan cheese and a sprinkle of fresh parsley for a finishing touch.
Conclusion
These Chicken Ricotta Meatballs in Creamy Spinach Alfredo Sauce offer a delightful blend of flavors and textures. The meatballs are tender and rich, thanks to the ricotta, while the Alfredo sauce is creamy and indulgent, balanced by the freshness of spinach. Whether you’re making this dish for a special occasion or a weeknight treat, it’s sure to impress and satisfy. Enjoy a comforting taste of Italy with this delicious, homemade meal!