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Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Rebecca Blumer
Learn to make chicken ricotta meatballs with spinach Alfredo sauce, a creamy, delicious recipe perfect for weeknight dinners or elegant gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Italian-American
Servings 4 People
Calories 520 kcal

Ingredients
  

For the Chicken Ricotta Meatballs

  • 1.5 pounds 680g ground chicken
  • ¾ cup 180g ricotta cheese
  • ½ cup 60g breadcrumbs (panko or regular)
  • 1 large egg
  • ½ medium onion finely chopped
  • 2 garlic cloves minced
  • ¼ cup 25g grated Parmesan cheese
  • 1 teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons olive oil for browning

For the Spinach Alfredo Sauce

  • 2 tablespoons butter
  • 2 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 1 cup 240ml whole milk
  • ½ cup 120ml heavy cream
  • ¾ cup 75g grated Parmesan cheese
  • 2 cups 60g fresh spinach, chopped
  • Pinch of nutmeg optional
  • Salt to taste
  • Black pepper to taste

Optional Garnishes

  • Chopped fresh parsley
  • Extra Parmesan cheese
  • Red pepper flakes

Instructions
 

1. Prepare the Meatball Mixture

  • Gather Ingredients:
    - Arrange your ground chicken, ricotta cheese, breadcrumbs, egg, chopped onion, minced garlic, grated Parmesan, dried oregano, salt, and black pepper on a clean countertop.
  • Combine in a Mixing Bowl:
    - In a large bowl, combine the ground chicken and ricotta cheese first. Stir gently to ensure an even distribution of ricotta. Next, add in the breadcrumbs, egg, onion, garlic, Parmesan, dried oregano, salt, and pepper.
    - Pro Tip: Use your hands to mix everything thoroughly but gently. Overmixing could lead to dense meatballs, so aim for a blend that is just cohesive.
  • Test Seasoning:
    - If you’re unsure about the seasoning, cook a tiny portion of the meat mixture in a pan. Taste, then adjust seasoning (salt, pepper, herbs) before forming all the meatballs.

2. Shape and Sear the Meatballs

  • Shape the Meatballs:
    - Using a spoon or ice cream scoop for consistency, form 1½ to 2-inch rounds. Roll them gently in your palms until smooth.
    - Tip: Lightly coat your palms with water or a bit of oil to prevent sticking.
  • Heat a Skillet:
    - Warm 2 tablespoons of olive oil in a wide skillet over medium-high heat.
  • Sear the Meatballs:
    - Arrange the meatballs in the hot oil, leaving space between them so they can brown rather than steam. Sear for about 2-3 minutes per side, turning carefully with tongs or a spatula to achieve a golden crust.
    - You’re not aiming to cook them fully at this stage; browning them locks in flavor and gives the final product a delightful texture.
  • Transfer to a Plate:
    - Once nicely browned, remove the meatballs from the skillet and set them aside on a plate lined with paper towels to rest.

3. Craft the Spinach Alfredo Sauce

  • Create a Roux Base:
    - In the same skillet (wipe away excess grease if necessary), melt 2 tablespoons of butter over medium heat.
    - Stir in the minced garlic and let it sauté for around 30 seconds, watching closely to ensure it doesn’t burn.
    - Add the flour and stir continuously, forming a roux. Cook for about 1 minute to eliminate the raw flour taste.
  • Incorporate Milk and Cream:
    - Slowly pour in the whole milk, whisking constantly to avoid lumps. Repeat with the heavy cream. Keep whisking until the mixture starts to thicken slightly.
    - Consistency Check: The sauce should be smooth and velvety. If it appears too thick, add a splash of milk; if it’s too thin, let it simmer a bit longer to reduce.
  • Add Parmesan and Spinach:
    - Gradually whisk in ¾ cup of grated Parmesan cheese. Stir until fully melted into the sauce.
    - Gently fold in chopped spinach, cooking until it wilts into the sauce—about 1-2 minutes.
  • Season and Simmer:
    - Add a pinch of nutmeg if desired. Season with salt and black pepper to taste. Reduce heat to low and let the sauce simmer gently for about 2-3 minutes, giving the flavors time to mingle.

4. Finish Cooking the Meatballs in the Sauce

  • Nestle Meatballs into Sauce:
    - Return the browned meatballs to the skillet, immersing them in the Spinach Alfredo Sauce.
  • Simmer and Cook Through:
    - Cover the skillet and let the meatballs simmer over medium-low heat for 10-12 minutes, or until fully cooked (internal temperature of 165°F or ~74°C, according to the USDA guidelines).
  • Adjust Seasoning:
    - Take a moment to taste the sauce once more, adjusting seasoning if necessary.
  • Optional Finishing Touches:
    - For an extra dash of freshness, sprinkle chopped parsley or additional Parmesan cheese on top.

Notes

Nutrition Information (Per Serving)
  • Calories: 520
  • Total Fat: 28g
  • Saturated Fat: 12g
  • Cholesterol: 130mg
  • Sodium: 680mg
  • Carbohydrates: 19g
  • Fiber: 3g
  • Sugars: 4g
  • Protein: 45g
 
Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.