Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Chicken ricotta meatballs in a spinach Alfredo sauce.

5 from 1 vote

Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Delicious chicken meatballs in a creamy spinach Alfredo sauce. A family-friendly, easy weeknight dinner with simple ingredients and rich flavors.

Prep Time15

Cook Time30

Course: Dinner

Cuisine: American

Servings: people

Calories: 609kcal

Author: Jana Dziak

Equipment

Large mixing bowl
Baking tray lined with parchment paper
Skillet or saucepan for Alfredo sauce
Wooden spoon or spatula
Whisk
Measuring cups and spoons

Ingredients

For Chicken Meatballs

2 lbs ground chicken
1 large egg
¾ cup breadcrumbs plain or Italian seasoned
½ cup ricotta cheese
1 tsp garlic powder
2 ½ tsp Italian seasoning
1 ½ tsp sweet paprika
1 medium onion diced very finely
1 tsp sea salt
1 tsp black pepper

For Spinach Alfredo Sauce

2 cups spinach finely chopped
5 tbsp butter unsalted
4 cloves garlic minced
1 ¾ cups whole milk
1 cup heavy cream
1 egg yolk OR ¼ cup all-purpose flour for thickening
¼ tsp freshly grated nutmeg
⅓ cup parmesan cheese or pecorino
½ tsp seal salt
½ tsp black pepper plus more to taste and for serving if desired

Instructions

Prepare the Chicken Meatballs: Preheat your oven to 400°F (200°C). In a large bowl, combine the ground chicken, egg, breadcrumbs, ricotta cheese, garlic powder, Italian seasoning, sweet paprika, minced onion, salt, and pepper.
Knead the mixture thoroughly until well combined. If you wish to taste for salt and seasonings, take a small spoon of the raw meat mixture and fry it until golden. Taste and adjust as required. Keep in mind the Alfredo sauce will also contain salt.
Shape the mixture into golf-ball-sized meatballs and arrange them on a parchment-lined baking tray.
Bake the meatballs for 25-30 minutes until golden brown and fully cooked and the internal temperature reaches 165°F (74°C). As the meatballs bake, move on to the sauce. If you're making pasta, get a large pot of boiling water ready to go and follow the package directions.
Make the Spinach Alfredo Sauce: While the meatballs are baking, melt the butter in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute, being careful not to let it brown.
If using egg yolk to thicken: Pour in the whole milk and heavy cream, stirring occasionally. In a small bowl, whisk the egg yolk, then temper it by slowly adding a few tablespoons of the hot milk mixture while whisking. Stir the tempered yolk back into the skillet and cook on low heat for 3-4 minutes until the sauce thickens.
If using flour to thicken: After sautéing the garlic, whisk in ¼ cup of all-purpose flour to create a roux. Cook for 1-2 minutes, then gradually add the milk and heavy cream, whisking continuously until smooth and thickened.
Once the sauce has thickened, add the finely chopped spinach and cook for 6-7 minutes until the spinach is tender and wilted.
Stir in the Parmesan cheese, nutmeg, salt, and pepper. If the sauce becomes too thick, adjust the consistency by adding more milk.
Combine and Serve: Once the meatballs are done baking, add them to the skillet with the Alfredo sauce. Stir gently to coat the meatballs with the sauce. Serve hot with pasta, rice, or bread.

Notes

If you don’t have Italian seasoning, you can make your own blend using dried herbs:

1 tsp oregano
1 tsp thyme
¼ tsp rosemary

Storage & Reheating

To store any leftovers, place the chicken meatballs and Alfredo sauce in an airtight container and refrigerate for up to 3-4 days.
To reheat:
Reheat the meatballs and sauce in a skillet over low to medium heat, stirring occasionally. Add a small splash of milk or water to the Alfredo sauce to help restore its creamy texture as it warms.
Alternatively, you can reheat in the microwave in 30-second intervals, stirring in between, until heated through. Add milk if the sauce becomes too thick.
Avoid using high heat, as it can cause the sauce to separate.
See the detailed notes in the recipe article on how to freeze the meatballs separately (raw or cooked) as well as the Alfredo sauce. This recipe makes for phenomenol meal prep and you can pair the meatballs with many other sauces.

Nutrition