Of course! Chicken Ricotta Meatballs with Spinach Alfredo Sauce is an elegant, comforting, and restaurant-quality meal that’s surprisingly simple to make. The ricotta keeps the meatballs incredibly tender and moist, while the spinach Alfredo sauce is creamy and luxurious.
Here’s a detailed recipe to guide you through this delicious dish.
Chicken Ricotta Meatballs with Spinach Alfredo Sauce
This recipe creates tender, flavorful meatballs that are baked (not fried) for ease, paired with a quick, from-scratch Alfredo sauce.
Yields: 4 servings (about 20 meatballs)
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
For the Chicken Ricotta Meatballs:
· 1 lb ground chicken (a mix of dark and light meat is best for flavor)
· ¾ cup whole milk ricotta cheese
· ½ cup Panko breadcrumbs
· ¼ cup freshly grated Parmesan cheese
· 1 large egg, lightly beaten
· 2 cloves garlic, minced
· 2 tablespoons fresh parsley, finely chopped
· 1 teaspoon Italian seasoning
· ½ teaspoon salt
· ¼ teaspoon black pepper
· Olive oil for drizzling
For the Spinach Alfredo Sauce:
· 2 tablespoons unsalted butter
· 2 cloves garlic, minced
· 1 ½ cups heavy cream
· ¾ cup freshly grated Parmesan cheese
· ¼ teaspoon freshly grated nutmeg (optional, but highly recommended)
· Salt and white pepper (or black pepper) to taste
· 2 cups fresh spinach, roughly chopped
For Serving:
· 12 oz fettuccine, pappardelle, or your favorite pasta
· Extra Parmesan cheese and fresh parsley for garnish
Instructions
Part 1: The Meatballs
- Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Combine Ingredients: In a large bowl, add the ground chicken, ricotta, Panko, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper. Use your hands or a fork to mix just until combined. Be careful not to overmix, or the meatballs can become tough.
- Form Meatballs: Using a cookie scoop or your hands, form the mixture into 1.5-inch meatballs (about the size of a golf ball). You should get around 18-20 meatballs. Place them on the prepared baking sheet.
- Bake: Drizzle the meatballs lightly with olive oil. This will help them brown. Bake for 18-22 minutes, or until cooked through and golden brown. (An internal thermometer should read 165°F / 74°C).
Part 2: The Sauce & Pasta
- Cook Pasta: While the meatballs bake, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about ½ cup of pasta water before draining.
- Start the Sauce: As the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Create the Alfredo: Pour in the heavy cream and bring to a gentle simmer. Do not boil. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and has thickened slightly. Stir in the nutmeg, salt, and pepper.
- Wilt the Spinach: Add the chopped spinach to the sauce and stir until it has wilted, about 2-3 minutes.
Part 3: Assemble and Serve
- Combine: Add the cooked, drained pasta to the skillet with the Alfredo sauce. Toss to coat, adding a splash of the reserved pasta water if the sauce is too thick.
- Add Meatballs: Gently nestle the baked chicken ricotta meatballs into the pasta and sauce.
- Serve: Divide among plates, ensuring each serving gets plenty of meatballs and sauce. Garnish with extra Parmesan cheese and a sprinkle of fresh parsley.
Success Tips & Variations
· Don’t Overmix: This is the #1 rule for tender meatballs. Mix the ingredients until they are just combined.
· Baking vs. Pan-Frying: Baking is easier and healthier, but for extra browning, you can quickly sear the meatballs in a skillet with a little oil for 2 minutes per side before finishing them in the oven.
· Prevent Dry Meatballs: The ricotta and the use of ground chicken with some fat are the keys to incredibly moist meatballs. Avoid using 100% lean ground chicken breast.
· Sauce Too Thin? Let it simmer for a few more minutes to reduce. Sauce Too Thick? Thin it out with a little more cream or a splash of the reserved pasta water.
· Add a Kick: Add a pinch of red pepper flakes to the Alfredo sauce for a subtle heat.
· Fresh Herbs: Stir in 1 tablespoon of chopped fresh basil or oregano at the end with the spinach for an extra layer of freshness.
· Make-Ahead: You can prepare the meatballs a day in advance and keep them covered in the refrigerator until ready to bake.
This dish is sure to impress with its beautiful presentation and incredible, creamy flavor. Enjoy your homemade gourmet meal