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Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Tender chicken meatballs with ricotta cheese served in a creamy spinach Alfredo sauce.

Ingredients

Scale

For the Crust:

  • 1 lb ground chicken
  • 1/2 cup ricotta cheese
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp nutmeg

Instructions

1. Prepare the Crust:

  1. In a bowl, combine ground chicken, ricotta, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well and form into 1-inch meatballs.
  2. Heat olive oil in a large skillet over medium heat. Cook meatballs until browned on all sides and cooked through, about 8-10 minutes. Remove and set aside.
  3. In the same skillet, add spinach and cook until wilted, about 2 minutes. Stir in heavy cream, Parmesan cheese, and nutmeg. Simmer for 3-4 minutes until slightly thickened.
  4. Return meatballs to the skillet and coat with the sauce. Simmer for 2 more minutes.
  5. Serve warm over pasta or with crusty bread.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett