Why Make This Recipe
Juicy Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a simple yet delicious dish. It’s perfect for a family dinner or a special occasion. The combination of juicy chicken, creamy ricotta, and rich Alfredo sauce creates a comforting meal everyone will love. Plus, it’s a great way to sneak in some healthy spinach and pack in flavor.
How to Make Juicy Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Ingredients:
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup Alfredo sauce
- 1 tablespoon olive oil
Directions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs and place them on a baking sheet.
- Bake in the preheated oven for about 20-25 minutes or until cooked through.
- In a skillet, heat olive oil over medium heat. Add spinach and sauté until wilted.
- Pour in heavy cream and add the Alfredo sauce. Stir well and let it simmer for a few minutes until slightly thickened.
- Once the meatballs are done, place them in the skillet with the sauce and gently coat them.
- Serve warm and enjoy your comforting, gourmet meal!
How to Serve Juicy Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Serve the meatballs over a bed of pasta or with bread to soak up the sauce. You can also pair this dish with a fresh salad or roasted vegetables for a complete meal. A sprinkle of extra Parmesan on top adds a nice finishing touch.
How to Store Juicy Chicken Ricotta Meatballs with Spinach Alfredo Sauce
To store leftovers, place the meatballs and sauce in an airtight container. They can be kept in the refrigerator for up to three days. For longer storage, freeze the meatballs in a freezer-safe container, and they will last up to three months. Reheat in the oven or on the stove when ready to eat.
Tips to Make Juicy Chicken Ricotta Meatballs with Spinach Alfredo Sauce
- For extra flavor, let the meatball mixture rest for 15 minutes before baking.
- You can use any ground meat you like, such as turkey or beef, instead of chicken.
- If you want some heat, add a pinch of red pepper flakes to the sauce.
Variation
Feel free to switch the spinach with other greens like kale or Swiss chard. You can also add your favorite herbs or spices to the meatball mixture for a unique twist.
FAQs
1. Can I make these meatballs ahead of time?
Yes! You can prepare the meatballs earlier in the day and keep them in the fridge until you’re ready to bake.
2. Is there a gluten-free option for the breadcrumbs?
Yes, you can use gluten-free breadcrumbs instead of regular ones for a gluten-free meal.
3. Can I use store-bought Alfredo sauce?
Absolutely! Store-bought Alfredo sauce works perfectly if you’re short on time. Just be sure to choose a brand you enjoy.
Juicy Chicken Ricotta Meatballs with Spinach Alfredo Sauce
A delicious and comforting dish combining juicy chicken meatballs with creamy ricotta and spinach Alfredo sauce, perfect for family dinners.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup Alfredo sauce
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs and place them on a baking sheet.
- Bake in the preheated oven for about 20-25 minutes or until cooked through.
- In a skillet, heat olive oil over medium heat. Add spinach and sauté until wilted.
- Pour in heavy cream and add the Alfredo sauce. Stir well and let it simmer for a few minutes until slightly thickened.
- Once the meatballs are done, place them in the skillet with the sauce and gently coat them.
- Serve warm and enjoy your comforting, gourmet meal!
Notes
For extra flavor, let the meatball mixture rest for 15 minutes before baking. You can substitute chicken with turkey or beef, and add red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg