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Creamy chicken ricotta meatballs in spinach Alfredo sauce.
Lady Maria

Creamy Chicken Ricotta Meatballs with Spinach Alfredo

These creamy chicken ricotta meatballs are simmered in a rich and flavorful spinach Alfredo sauce. Served over your favorite pasta, this dish is a comforting and satisfying meal perfect for weeknights or special occasions. The ricotta cheese keeps the meatballs moist and tender, while the spinach adds a touch of healthy green goodness.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken or ground turkey
  • 1/2 cup whole milk ricotta cheese
  • 1/2 cup plain or Italian seasoned breadcrumbs
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste
  • Olive oil for browning
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 5 ounces fresh or frozen spinach, thawed and squeezed dry
  • Pinch of freshly grated nutmeg
  • Salt and pepper to taste
  • 1 pound pasta fettuccine, linguine, or penne
  • Salt for pasta water

Equipment

  • Large bowl
  • Small cookie scoop (optional)
  • large skillet
  • Large Pot
  • whisk
  • measuring cups and spoons
  • Colander
  • Cutting board
  • knife
  • Garlic press (optional)

Method
 

  1. In a large bowl, gently combine the ground chicken, ricotta cheese, breadcrumbs, egg, parmesan cheese, minced garlic, and chopped parsley. Season generously with salt and pepper.
  2. Use your hands to mix everything together, but be careful not to overmix.
  3. Roll the mixture into 1-inch meatballs.
  4. Heat a tablespoon or two of olive oil in a large skillet over medium heat.
  5. Add the meatballs to the skillet, making sure not to overcrowd the pan.
  6. Brown them on all sides until they're golden brown. Remove from skillet and set aside.
  7. In the same skillet, melt the butter over medium heat.
  8. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
  9. Pour in the heavy cream and bring to a simmer.
  10. Reduce the heat to low and let it simmer for about 5 minutes, or until the cream has slightly thickened.
  11. Gradually whisk in the parmesan cheese, a little at a time, until it's melted and smooth. Stir constantly to prevent the cheese from clumping.
  12. Stir in the spinach and nutmeg. Cook until the spinach is wilted, about 2-3 minutes.
  13. Gently add the browned meatballs to the sauce.
  14. Cover the skillet and simmer for about 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened. The internal temperature of the meatballs should reach 165°F (74°C).
  15. Season the sauce with salt and pepper to taste.
  16. Fill a large pot with salted water and bring to a rolling boil.
  17. Add the pasta and cook according to package directions until al dente.
  18. Drain the pasta, reserving about 1/2 cup of the pasta water.
  19. Add the drained pasta to the skillet with the Creamy Chicken Ricotta Meatballs and Spinach Alfredo Sauce. Toss to coat, adding a little of the reserved pasta water if needed to achieve your desired consistency.
  20. Serve immediately. Garnish with extra parmesan cheese and fresh parsley, if desired.

Notes

For best results, use high-quality ricotta cheese for the meatballs. Whole milk ricotta provides the richest flavor and texture. Do not overmix the meatball mixture to avoid tough meatballs. Freshly grated Parmesan cheese melts better in the sauce than pre-shredded. The meatballs and sauce can be prepared separately and stored in the refrigerator for up to 2 days. Reheat before combining with the cooked pasta. To spice it up, add a pinch of red pepper flakes to the sauce. Sauté mushrooms or bell peppers with the garlic for added flavor and nutrition.