Chicken Ricotta Meatballs Alfredo (Print Version)
# Ingredients:
→ Chicken Ricotta Meatballs
01 -
1 lb ground chicken
02 -
½ cup ricotta cheese
03 -
¼ cup grated Parmesan cheese
04 -
1 large egg
05 -
½ cup breadcrumbs
06 -
2 cloves garlic, minced
07 -
1 tsp Italian seasoning
08 -
½ tsp salt
09 -
¼ tsp black pepper
10 -
2 tbsp chopped fresh parsley (optional)
11 -
2 tbsp olive oil, for frying
→ Spinach Alfredo Sauce
12 -
2 tbsp butter
13 -
3 cloves garlic, minced
14 -
1 cup heavy cream
15 -
1 cup grated Parmesan cheese
16 -
2 cups fresh spinach, chopped
17 -
½ tsp salt
18 -
¼ tsp black pepper
19 -
¼ tsp ground nutmeg (optional)
# Instructions:
01 -
Combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, Italian seasoning, salt, pepper, and optional parsley in a large bowl. Mix well. Form the mixture into 1 ½-inch balls, yielding about 16-18 meatballs.
02 -
In a large skillet, heat olive oil over medium heat. Cook meatballs for 5-7 minutes, turning occasionally, until browned and fully cooked. Remove and set aside.
03 -
Using the same skillet, melt butter. Add garlic and sauté for about 1 minute until fragrant. Add heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce thickens and smooths. Mix in spinach, salt, pepper, and nutmeg. Cook until spinach is wilted and integrated into the sauce.
04 -
Return meatballs to skillet, coat with Alfredo sauce. Simmer together for 3-5 minutes.
05 -
Dish over pasta, rice, or with crusty bread. Optionally garnish with extra Parmesan and parsley.