Go Back
Golden brown chicken meatballs nestled in a creamy white alfredo sauce with green spinach leaves in a black skillet.
Print Recipe

Chicken Ricotta Meatballs in Spinach Alfredo Sauce

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 620kcal

Ingredients

  • 1 lb ground chicken
  • 1/2 cup ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 large eg g
  • 2 cloves garlic , minced
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1/4 cup unsalted butter
  • 1.5 cups heavy cream
  • 1 cup grated parmesan cheese for sauce
  • 2 cups fresh baby spinach
  • 1/4 tsp ground nutmeg

Instructions

  • In a large mixing bowl, combine ground chicken, ricotta, 1/4 cup parmesan, breadcrumbs, egg, half of the minced garlic, oregano, salt, and pepper.
  • Form the mixture into approximately 16 evenly sized meatballs, about 1.5 inches in diameter.
  • Heat olive oil in a large skillet over medium-high heat and brown the meatballs on all sides for 8-10 minutes until cooked through. Remove meatballs from skillet and set aside.
  • In the same skillet over medium heat, melt the butter and add the remaining minced garlic, cooking for 1 minute until fragrant.
  • Pour in the heavy cream and bring to a gentle simmer.
  • Whisk in 1 cup of parmesan cheese and nutmeg, stirring constantly until the sauce thickens.
  • Add the baby spinach to the sauce and stir until wilted.
  • Return the meatballs to the skillet and toss to coat in the sauce. Simmer for an additional 2-3 minutes before serving.