Chicken Ricotta Meatballs in Spinach Alfredo Sauce
Ricotta keeps these chicken meatballs light and moist, and baking them means no splattering pan. They finish in a rich garlic Alfredo sauce with wilted spinach. Serve over pasta, rice or mashed potatoes for a comforting weeknight dinner.
Preparation Steps
Heat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix the ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, salt and pepper with your hands just until evenly combined. Overmixing makes the meatballs dense.
With damp hands, roll the mixture into 1-inch (2.5 cm) balls and set them on the baking sheet.
Bake for 20 to 25 minutes, until lightly golden and cooked through to 165°F (74°C) in the center.
While they bake, melt the butter in a large skillet over medium heat and cook the garlic for about 30 seconds, until fragrant. Pour in the cream and bring to a gentle simmer.
Whisk in the Parmesan a little at a time until the sauce is smooth. Add the spinach and cook for 2 to 3 minutes, until wilted, then season with salt and pepper.
Add the baked meatballs to the skillet and turn them in the sauce until coated. Serve hot over pasta, rice or mashed potatoes.
Tips & Variations
- The meat mixture is soft; chilling it for 15 minutes before rolling makes shaping easier.
- Ground turkey works in place of chicken, and kale can stand in for spinach.
- Refrigerate meatballs in sauce for up to 3 days. Reheat gently on the stove with a splash of milk until steaming hot.
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