Chicken Ricotta Meatballs with Spinach Alfredo

Ingredients

For the Chicken Ricotta Meatballs

• 1 lb (500 g) ground chicken
• ¾ cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• ½ cup breadcrumbs
• 3 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt and black pepper, to taste
• 2 tbsp olive oil

For the Spinach Alfredo Sauce

• 2 tbsp butter
• 3 garlic cloves, minced
• 1½ cups heavy cream
• 1 cup grated Parmesan cheese
• 2 cups fresh spinach
• ½ tsp Italian seasoning
• Salt and black pepper, to taste

---

Instructions

Step 1: Prepare the Meatballs

1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
2. In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, egg, breadcrumbs, garlic, parsley, Italian seasoning, paprika, salt, and black pepper.
3. Mix until just combined, then shape into evenly sized meatballs.
4. Brush the meatballs lightly with olive oil.
5. Bake for 20–25 minutes, or until golden brown and fully cooked.

Step 2: Make the Spinach Alfredo Sauce

1. Melt the butter in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Pour in the heavy cream and simmer for 3–4 minutes.
4. Stir in the Parmesan cheese until the sauce is smooth and creamy.
5. Add the fresh spinach and cook until wilted.
6. Season with Italian seasoning, salt, and black pepper.

Step 3: Combine

1. Add the baked chicken meatballs to the Alfredo sauce.
2. Simmer for 2–3 minutes to allow the flavors to blend.

Step 4: Serve

Serve hot over cooked pasta, steamed rice, mashed potatoes, or with warm crusty bread.

---

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4–5
• Cuisine: Italian-Inspired