Chicken Ricotta Meatballs with Spinach

 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

FAQs:

Can I make this dish ahead of time?
Yes, the chicken ricotta meatballs can be made ahead and stored in the fridge for up to 3 days. The sauce, however, is best prepared fresh, but leftovers can be reheated on the stove over low heat.

What other pasta can I use for this recipe?
If you don’t have fettuccine, linguine, or spaghetti works well. You could also use shorter pasta like penne or rigatoni if you prefer.

Can I use frozen spinach for the sauce?
Absolutely! If using frozen spinach, ensure it is fully thawed and squeezed dry to remove excess moisture before adding it to the sauce.

How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, you might want to add a splash of cream or milk to the sauce to restore its creamy consistency.

Is there a dairy-free option for this recipe?
For a dairy-free version, you can use coconut cream or a non-dairy milk alternative like almond or oat milk in place of heavy cream. Nutritional yeast can be substituted for Parmesan to maintain the cheesy flavor.

Conclusion:

Chicken Ricotta Meatballs with Spinach Alfredo Sauce is an irresistible dish that combines tender meatballs with a creamy, cheesy sauce. It’s a perfect balance of indulgence and health, thanks to the fresh spinach and lean chicken. Whether you’re preparing it for a family dinner or a cozy meal for two, this dish is sure to satisfy every craving while keeping things simple yet flavorful. Enjoy!