Description
Succulent chicken ricotta meatballs nestled in creamy spinach alfredo sauce bring Italian comfort to your dinner table. Rich flavors and tender textures combine for a delightful meal you’ll savor with each delectable bite.
Ingredients
Scale
Chicken Meatballs:
Protein:
- 1 pound (1 lb / 454 grams) ground chicken
Cheese and Binding Ingredients:
- 1/2 cup (120 ml) ricotta cheese
- 1/4 cup (60 ml) grated Parmesan cheese
- 1 large egg
Seasonings and Herbs:
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil (for frying)
Spinach Alfredo Sauce:
Base:
- 2 tablespoons butter
- 3 cloves garlic, minced
Cream and Cheese:
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Vegetables and Seasonings:
- 2 cups fresh spinach, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- In a spacious mixing vessel, thoroughly blend ground chicken with ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, salt, pepper, and parsley until uniformly combined.
- Craft uniform spherical meatballs approximately 1½ inches in diameter, producing roughly 16-18 pieces.
- Warm olive oil in a large skillet over medium heat, approximately 350°F.
- Carefully place meatballs into heated skillet, rotating every 2 minutes to ensure even golden-brown exterior, cooking for 5-7 minutes until internal temperature reaches 165°F.
- Transfer cooked meatballs to a separate plate, maintaining warmth.
- In the identical skillet, melt butter over medium-low heat until bubbling.
- Introduce minced garlic, sautéing for 60 seconds until aromatic and slightly translucent.
- Pour heavy cream, gradually increasing heat to generate a gentle simmer.
- Whisk Parmesan cheese into cream, stirring continuously until sauce transforms into a smooth, velvety consistency.
- Fold chopped spinach into sauce, seasoning with salt, pepper, and nutmeg.
- Cook spinach until completely wilted and integrated into sauce, approximately 2-3 minutes.
- Reintroduce meatballs into sauce, gently coating each piece and warming for an additional 3-4 minutes.
- Plate over preferred accompaniment like pasta or rice, garnishing with additional Parmesan and fresh parsley if desired.
Notes
- Moisturize meatballs by not overmixing ingredients, which prevents tough, dense texture and keeps chicken tender and juicy.
- Enhance flavor depth by using freshly grated Parmesan instead of pre-packaged cheese, ensuring more robust and authentic taste profile.
- Reduce carbohydrate content by serving meatballs over zucchini noodles or cauliflower rice for low-carb and keto-friendly alternative.
- Control sauce consistency by gradually adding Parmesan cheese and stirring continuously to prevent lumps and achieve smooth, creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 505 kcal
- Sugar: 2 g
- Sodium: 690 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 9 g
- Fiber: 1.5 g
- Protein: 36 g
- Cholesterol: 165 mg