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Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Creamy Chicken Ricotta Meatballs with Spinach Alfredo Sauce Delight

Indulge in Chicken Ricotta Meatballs with Spinach Alfredo Sauce, a comforting gluten-free and dairy-free dish perfect for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Substitute with ground turkey for a lighter option.
  • 1 cup Ricotta Cheese Plant-based ricotta works for dairy-free.
  • ½ cup Grated Parmesan Cheese Opt for freshly grated for best flavor.
  • 1 large Egg Can be omitted in vegan adaptations.
  • 3 cloves Garlic Fresh minced is preferred.
  • ¼ cup Fresh Parsley Dried parsley can substitute.
  • 1 teaspoon Dried Oregano Explore with basil or thyme as alternatives.
  • 1 teaspoon Salt Adjust to taste.
  • ½ teaspoon Black Pepper Adjust to taste.
  • 2 cups Fresh Spinach Ensure frozen spinach is well-drained if using.
For the Alfredo Sauce
  • 4 tablespoons Butter Olive oil can keep it lighter.
  • 1 cup Heavy Cream Half-and-half or non-dairy cream can lighten it up.
  • 12 ounces Cooked Pasta Gluten-free pasta is ideal.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • skillet
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground chicken, ricotta cheese, grated Parmesan, egg, minced garlic, chopped parsley, dried oregano, salt, pepper, and fresh spinach. Mix gently until evenly incorporated and shape into 1-inch meatballs; place on baking sheet.
  2. Preheat your oven to 375°F (190°C) and bake meatballs for 20-25 minutes, until golden brown and reach an internal temperature of 165°F (74°C).
  3. In a large skillet, melt butter over medium heat, add minced garlic and sauté for about 1 minute until fragrant. Add heavy cream and bring to a gentle simmer.
  4. Stir in grated Parmesan cheese slowly until melted and smooth. Add fresh spinach and cook for an additional 2 minutes until wilted.
  5. Once meatballs are fully cooked, add them to the skillet with Alfredo sauce, gently stir to coat. Let simmer for about 5 minutes.
  6. Prepare cooked pasta as per package directions, plate pasta, and spoon Chicken Ricotta Meatballs with Spinach Alfredo Sauce over it. Garnish with parsley and extra Parmesan if desired.

Nutrition

Serving: 1meatballCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Always opt for fresh garlic and spinach to enhance flavor. Avoid overmixing the meatball mixture for tenderness.

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