Description
Chicken Spinach Ricotta Meatballs offer a luxurious Italian-inspired comfort meal blending tender protein with rich, herbal notes. Creamy Alfredo sauce envelops these delicate morsels, creating a harmonious dinner experience that delights palates and satisfies hearty appetites.
Ingredients
Scale
Meat Ingredients:
- 1 pound (1 lb) ground chicken
Cheese Ingredients:
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ cup grated Parmesan cheese
Binding and Seasoning Ingredients:
- 1 egg
- ½ cup breadcrumbs
- 2 cloves garlic, minced
- 1 clove garlic, minced
- 1 tablespoon Italian seasoning
- Salt to taste
- Pepper to taste
Sauce Ingredients:
- 2 tablespoons butter
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
Serving Suggestion:
- Cooked pasta
Instructions
- Heat the oven to 400°F (204°C), preparing a parchment-lined baking sheet for the meatballs.
- In a spacious mixing vessel, thoroughly blend ground chicken, smooth ricotta cheese, finely grated Parmesan, a whisked egg, dried breadcrumbs, minced garlic, kosher salt, freshly cracked black pepper, and Italian herb blend.
- Gently shape the protein mixture into uniform 1-inch (2.5 centimeters) spherical meatballs, ensuring consistent size for even cooking.
- Arrange the formed meatballs on the prepared baking sheet, maintaining slight separation between each piece.
- Roast the meatballs in the preheated oven for 20-25 minutes, until they reach an internal temperature of 165°F (74°C) and develop a golden exterior.
- While meatballs cook, create the Alfredo sauce by melting unsalted butter in a medium saucepan over moderate heat.
- Introduce minced garlic to the butter, sautéing until fragrant and slightly translucent, approximately 1-2 minutes.
- Pour heavy cream into the garlic-butter mixture, stirring consistently to prevent scorching.
- Gradually incorporate grated Parmesan cheese, whisking until the sauce becomes smooth and begins to thicken.
- Add fresh chopped spinach leaves to the cream sauce, seasoning with additional salt and black pepper to taste.
- Simmer the sauce for 3-4 minutes, allowing spinach to wilt and flavors to meld harmoniously.
- Transfer the baked meatballs onto a bed of prepared pasta, generously drizzling the creamy spinach Alfredo sauce over the top.
- Optional: Garnish with extra grated Parmesan cheese for added richness and visual appeal.
Notes
- Ensure meatballs are evenly sized for consistent cooking and attractive presentation.
- Use fresh ricotta cheese for a creamy, smooth texture that enhances the meatball’s richness.
- Pat ground chicken dry before mixing to prevent soggy meatballs and improve binding.
- Allow meatballs to rest for a few minutes after baking to help them retain their shape and juiciness.
- Check internal temperature of meatballs reaches 165°F (74°C) for safe consumption.
- Adjust sauce consistency by adding pasta water if it becomes too thick during cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 160 mg