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–+ servings

Chicken Ricotta Meatballs

Discover the delightful Chicken Ricotta Meatballs with creamy spinach Alfredo sauce. Perfect for family dinners and special occasions, this easy and flavorful recipe is a must-try.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb ground chicken
  • ¼ cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 1 cup heavy cream
  • ¼ cup grated Parmesan cheese
  • to taste Salt and pepper
  • 2 tbsp butter

Equipment

  • Large mixing bowl
  • Baking sheet
  • Large skillet
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, mix together the ground chicken, ricotta cheese, Parmesan cheese, and egg until well blended.
  3. Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a greased baking sheet.
  4. Bake the meatballs for 20-25 minutes, until cooked through and lightly browned (internal temperature should reach 165°F/74°C).
  5. In a large skillet, melt the butter over medium heat and add minced garlic, cooking until fragrant.
  6. Stir in chopped spinach and cook until wilted (about 2-3 minutes).
  7. Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
  8. Add grated Parmesan cheese, stirring until melted, and season with salt and pepper.
  9. Add the baked meatballs to the skillet and gently toss to coat them in the sauce.

Nutrition

Calories: 320kcalCarbohydrates: 8gProtein: 28gFat: 20gSaturated Fat: 10gCholesterol: 95mgSodium: 400mgPotassium: 420mgFiber: 1gSugar: 1gVitamin A: 600IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Feel free to substitute the ground chicken with ground turkey or lean ground beef for a different flavor. You can also use cottage cheese or cream cheese in place of ricotta. For a lighter option, consider using a dairy-free alternative for the cheese and cream. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for later. Reheat with a splash of cream if necessary.
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