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Chicken Ricotta Meatballs with Spinach Alfredo Sauce

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

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 pound ground chicken
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/4 cup breadcrumbs
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese for sauce
  • 2 tablespoons butter
  • 1/4 teaspoon nutmeg

Instructions

  1. In a large bowl, combine ground chicken, ricotta cheese, 1/2 cup Parmesan cheese, egg, breadcrumbs, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
  2. Form the mixture into 1-inch meatballs.
  3. Heat olive oil in a skillet over medium heat. Add meatballs and cook until browned on all sides and cooked through, about 10-15 minutes.
  4. In a separate saucepan, melt butter over medium heat. Add spinach and cook until wilted.
  5. Stir in heavy cream, 1/2 cup Parmesan cheese, and nutmeg. Simmer until the sauce thickens, about 5 minutes.
  6. Add the cooked meatballs to the sauce and stir to coat.
  7. Serve hot.

Notes

For a lighter version, use low-fat ricotta and milk instead of heavy cream.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Main Course
  • Cuisine: Italian-American

Nutrition

  • Calories: 450
  • Sugar: 2g
  • Fat: 30g
  • Carbohydrates: 15g
  • Protein: 25g