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Delicious Chicken Ricotta Meatballs served in creamy Spinach Alfredo sauce

Chicken Ricotta Meatballs with Creamy Spinach Alfredo

These Chicken Ricotta Meatballs are juicy and melt in your mouth, served in a creamy spinach Alfredo sauce that's easy to make in just one pan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 490
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground chicken Can substitute with ground turkey
  • 1 cup ricotta cheese Can substitute with cottage cheese or cream cheese
  • 1/4 cup grated Parmesan cheese Plus more for serving
  • 1/4 cup breadcrumbs
  • 1 piece egg
  • 2 cloves garlic, minced Toast for more flavor
  • to taste Salt and pepper
For the Sauce
  • 2 cups fresh spinach Can be substituted with kale
  • 1 cup heavy cream Can use lighter cream or milk
  • 1/2 cup chicken broth
  • 2 tablespoons olive oil
  • to taste Italian seasoning For added flavor

Method
 

Preparation
  1. In a large bowl, combine the ground chicken, ricotta cheese, 1/4 cup Parmesan cheese, breadcrumbs, egg, garlic, salt, and pepper. Mix until well combined, then shape into meatballs and set aside.
  2. In a large skillet, heat olive oil over medium heat.
Cooking
  1. Add the meatballs and cook until browned on all sides. Remove and set aside.
  2. In the same skillet, add the spinach and cook until wilted.
  3. Pour in the heavy cream and chicken broth, bringing it to a simmer.
  4. Stir in 1/2 cup Parmesan cheese and Italian seasoning.
  5. Return the meatballs to the skillet, cover, and let everything simmer on low for about 10-15 minutes until the meatballs are cooked through.
Serving
  1. Serve the meatballs over pasta or with a side of bread, drizzled with the creamy spinach Alfredo sauce.

Notes

Store leftovers in the fridge for up to 3 days or freeze for about 3 months. Add a splash of cream when reheating if the sauce thickens.