Table of Contents
- Introduction
- Ingredients
- Instructions
- Cooking Notes
- Variations
- Keto and Low-Carb Versions
- Frequently Asked Questions (FAQs)
- Conclusion
Creamy Chicken Ricotta Meatballs with Spinach Alfredo is an indulgent and comforting dish that takes the classic meatball recipe to the next level. These tender chicken meatballs are mixed with ricotta cheese to create a light, flavorful base, then simmered in a rich and creamy spinach Alfredo sauce. It’s a perfect dish for those who love creamy pasta, juicy meatballs, and the combination of spinach and garlic.
This dish is not only easy to make but also versatile. You can serve it over pasta, zucchini noodles, or even as an appetizer for parties. The creamy Alfredo sauce with spinach adds richness and depth, making this dish the perfect meal for any occasion.
Let’s dive into this delectable recipe!
Ingredients
For the Chicken Ricotta Meatballs:
- 1 lb ground chicken (preferably dark meat for more flavor)
- 1/2 cup ricotta cheese
- 1/4 cup breadcrumbs (or almond flour for low-carb)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (optional)
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for pan-frying)
For the Spinach Alfredo Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth for a lighter version)
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped (you can also use frozen spinach, thawed and drained)
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Make the Chicken Ricotta Meatballs
In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, grated Parmesan, egg, minced garlic, parsley, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated. The mixture will be slightly sticky, but that’s normal.
2. Form the Meatballs
Using your hands, form the mixture into meatballs, about 1 1/2 inches in diameter. You should be able to make about 16-18 meatballs, depending on the size.
3. Brown the Meatballs
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides for about 5-7 minutes, until they are golden brown. The meatballs don’t need to be fully cooked through at this point as they will continue cooking in the sauce. Once browned, remove the meatballs from the skillet and set aside.
4. Make the Spinach Alfredo Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Be careful not to burn the garlic.
Next, pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for about 3-5 minutes, allowing it to thicken slightly.
Once the sauce has thickened, add the grated Parmesan cheese and stir until melted and smooth. Season the sauce with salt, pepper, and a pinch of nutmeg (optional) for added warmth and flavor. Add the chopped spinach and stir until the spinach is wilted and incorporated into the sauce.
5. Simmer the Meatballs in the Sauce
Return the browned meatballs to the skillet with the spinach Alfredo sauce. Gently spoon some of the sauce over the meatballs, ensuring they are coated. Cover the skillet and let the meatballs simmer in the sauce for about 10-15 minutes, or until they are fully cooked through (the internal temperature should reach 165°F/74°C).
6. Serve and Garnish
Once the meatballs are cooked through, remove the skillet from the heat. Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Serve the creamy chicken ricotta meatballs with spinach Alfredo sauce on their own, or over pasta, rice, or cauliflower rice for a low-carb option.
Garnish with fresh parsley and extra grated Parmesan, if desired, and serve hot!
Cooking Notes
- Chicken Meatballs: You can substitute ground turkey or lean ground beef for the chicken if desired, though the flavor will be different. The ricotta cheese keeps the meatballs tender, so don’t skip it!
- Ricotta Cheese: If you want a lighter version, you can use part-skim ricotta cheese, but full-fat ricotta will yield a creamier, richer result.
- Spinach: Fresh spinach works best in this recipe, but if you’re using frozen spinach, make sure to squeeze out any excess moisture to prevent the sauce from becoming too watery.
- Make-Ahead: You can prepare the meatballs and sauce ahead of time. Simply store the meatballs and sauce separately in the fridge for up to 2 days, and reheat when ready to serve. The meatballs will also freeze well for up to 3 months.
- Sauce Consistency: If you prefer a thicker sauce, you can add a bit of cream cheese or reduce the sauce longer. If it’s too thick, add a little more chicken broth or cream to thin it out.
Variations
- Cheesy Chicken Ricotta Meatballs: For extra cheese flavor, add more mozzarella or cheddar to the meatball mixture or sprinkle extra cheese on top of the finished dish before serving.
- Add Mushrooms: For an earthy flavor, sauté some mushrooms with the garlic in step 3 before adding the cream. They’ll add a nice depth to the sauce.
- Garlic Parmesan Spinach: For a stronger garlic flavor, add more minced garlic to the spinach Alfredo sauce, or mix in roasted garlic for an extra layer of richness.
- Spicy Version: Add a pinch of red pepper flakes to the sauce for a bit of heat. You could also add a finely chopped jalapeño to the meatballs for a spicy kick.
Keto and Low-Carb Versions
For a low-carb or keto-friendly version, this recipe is already mostly compliant. However, you can make a few adjustments to reduce the carbs even further:
- Breadcrumb Substitution: Instead of regular breadcrumbs, use almond flour or pork rind crumbs to keep the meatballs low-carb.
- Serve Over Cauliflower Rice or Zoodles: Skip the pasta and serve the meatballs and sauce over cauliflower rice, zucchini noodles (zoodles), or even shirataki noodles for a truly low-carb meal.
Frequently Asked Questions (FAQs)
Can I use ground beef instead of chicken?
Yes, ground beef can be used in place of ground chicken for a richer flavor. However, ground chicken keeps the meatballs lighter and more tender due to the ricotta cheese.
Can I use frozen spinach?
Yes, frozen spinach works, but make sure to thaw and squeeze out all excess water before adding it to the sauce. Fresh spinach will wilt and release less water, so it’s preferable for this recipe.
Can I make this recipe ahead of time?
Yes, you can make the meatballs and sauce ahead of time. Store the meatballs and sauce separately in the fridge for up to 2 days. You can also freeze the meatballs and sauce for up to 3 months. Reheat the sauce and meatballs in a skillet over low heat before serving.
How can I thicken the sauce?
If your sauce is too thin, you can let it simmer for longer to reduce and thicken. Alternatively, add a bit of cream cheese or a tablespoon of grated Parmesan cheese to help thicken the sauce.
Can I make this dish dairy-free?
For a dairy-free version, use a dairy-free ricotta, substitute the cream with coconut cream or almond milk, and use dairy-free cheese in the sauce.
Creamy Chicken Ricotta Meatballs with Spinach Alfredo is the ultimate comfort food—rich, creamy, and full of flavor. These tender chicken meatballs are perfectly paired with a luscious spinach Alfredo sauce, making every bite a satisfying experience. Whether served over pasta, zoodles, or on their own, this dish is sure to be a hit with everyone at the table.
With its easy preparation and mouthwatering results, this recipe is perfect for a cozy family dinner, a weeknight meal, or a special gathering. Enjoy the creamy goodness today!
Let me know if you’d like any adjustments or additional details!
