Are you craving a dinner that checks all the boxes, creamy, rich, and bursting with flavor? These chicken ricotta meatballs with spinach alfredo sauce are exactly what you need. They marry wholesome lean protein with luscious ricotta cheese, creating a tender bite that practically melts in your mouth. Furthermore, sun-dried tomatoes and fresh herbs infuse them with hints of bright, tangy goodness. Every bite is worth savoring!
Equally appealing, chicken and ricotta meatballs stand out by pairing exquisitely with a velvety spinach Alfredo sauce. In fact, the creamy texture of the sauce complements the meatballs in a way that feels decadent without weighing you down. Whether you’re planning a romantic dinner at home or wowing family on a busy weeknight, this meal transforms the ordinary into something truly unforgettable.
Table of contents
Reasons to Love the Recipe
Delightfully Creamy: The magical combination of ricotta cheese and Alfredo sauce gives these chicken ricotta meatballs a velvety mouthfeel, ensuring every forkful is indulgent.
Time-Saving Wonder: Although they taste gourmet, chicken and ricotta meatballs come together swiftly. You can have them in the oven before you know it, especially on hectic weeknights.
Flavorful Adaptability: Feel free to add extra herbs, swap spinach for another green, or amp up the garlic! Chicken ricotta meatballs offer plenty of room to personalize, making them perfect for adventurous cooks.
I’ll never forget the time I served these at a small family get-together. Everyone was surprised that something so fancy-looking could be whipped up with such simplicity! Isn’t it fun to unveil a new culinary gem in your own kitchen?
Ingredients
- ½ cup seasoned breadcrumbs: Adds structure and flavor to chicken ricotta meatballs.
- ½ cup milk: Soaks into the breadcrumbs for a moist, tender texture.
- 1 onion, finely chopped: Provides a sweet, aromatic base.
- 3 cloves garlic, minced: Lends bold savory depth to chicken and ricotta meatballs.
- ¼ cup chopped fresh parsley: Delivers bright color and a burst of freshness.
- ¼ cup sun-dried tomatoes, finely chopped: Gives a tangy, slightly sweet contrast.
- 1½ lbs ground chicken (or turkey): The mild protein that forms the foundation of our meatballs.
- ¾ cup ricotta cheese: Ensures a soft interior and creamy flavor.
- 1 large egg: Helps bind ingredients together.
- ⅓ cup freshly grated Parmesan cheese: Boosts savory richness.
- ¾ tsp Italian seasoning: A balanced blend of herbs that underscores each bite.
- ½ tsp salt: Highlights all the other flavors.
- ¼ tsp freshly ground black pepper: Adds a gentle kick to your chicken ricotta meatballs.
- 1 jar prepared Alfredo sauce: Keeps things convenient while ensuring a velvety finish.
- 6 oz fresh spinach: Wilts beautifully into the sauce for extra nutrients and color.
Substitutions
- Ground Beef: Opt for ground beef instead of chicken if you prefer a heartier taste. Adjust cooking time slightly, as beef can take a bit longer to cook through.
- Gluten-Free Breadcrumbs: Swap regular breadcrumbs for a gluten-free variety to accommodate dietary needs. You may need to add a bit more moisture.
- Cottage Cheese: Replace ricotta with cottage cheese if you crave a lighter approach. Blend it first for a smoother texture.
- Kale: Use kale instead of spinach when you want a more robust green. Cook it a bit longer so it softens in the sauce.
How to Make Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Time needed: 35 minutes
If you love a dish that feels gourmet but is surprisingly easy, this is your go-to recipe. Let’s dive in and create something scrumptious step by step!
- Soak the Breadcrumbs
Combine the seasoned breadcrumbs with milk in a medium bowl. Let them soak for about two minutes. This step is key for plump, moist chicken ricotta meatballs.
- Mix the Meatball Ingredients
In a large bowl, blend ground chicken, soaked breadcrumbs, chopped onion, minced garlic, chopped parsley, sun-dried tomatoes, ricotta cheese, egg, Parmesan, Italian seasoning, salt, and pepper. Use gentle, even strokes. Don’t overmix to keep chicken and ricotta meatballs airy.
- Shape and Arrange
Form your mixture into balls—aim for golf-ball size so they cook evenly. Place them on a parchment-lined baking sheet coated with a little cooking spray.
- Bake to Perfection
Slide your tray into a 450°F (230°C) oven. Bake for 15–20 minutes, or until they develop that irresistible crisp exterior.
- Warm the Sauce
Heat the jar of Alfredo sauce in a large pan. Stir occasionally and watch for small bubbles. This sauce will envelop your chicken ricotta meatballs with luscious creaminess.
- Add Fresh Spinach
Fold in the spinach. Let it wilt into the Alfredo sauce, which may take a couple of minutes. The spinach adds bright color and nutrients.
- Combine and Serve
Transfer your baked chicken and ricotta meatballs into the pan. Coat them gently with sauce. Allow everything to simmer together until the sauce thickens slightly. Then serve over pasta or enjoy them solo!
Expert Tips to Make It Perfect
- Start with Fresh Ingredients: Use fresh parsley, quality Parmesan, and top-notch ricotta for maximum flavor.
- Mind the Mixing: Overworking the mixture can result in dense chicken ricotta meatballs, so fold ingredients gently and stop once it’s combined.
- Proper Baking Time: Keep an eye on the oven to avoid over-browning. A light, golden crust is all you need for juicy meatballs.
- Season Gradually: Taste as you go whenever possible. Although you can’t nibble raw meat, you can test the seasoning with a small cooked sample to ensure perfection!
chicken Ricotta Meatballs with Spinach Alfredo Sauce Variations
Cooking is all about experimenting and personalizing. You can easily turn chicken and ricotta meatballs into a different taste sensation based on your mood or pantry staples! Try something new and see how it transforms your dinner experience.
- Zesty Lemon Infusion: Add a squeeze of fresh lemon juice and a sprinkle of zest to your Alfredo sauce. The citrus spark cuts through the richness of chicken ricotta meatballs for a lighter, refreshing bite.
- Spicy Twist: Stir in crushed red pepper flakes or diced jalapeños to give these chicken and ricotta meatballs a fiery flair. Top with extra Parmesan to balance out the heat.
- Herb Explosion: Mix chopped basil, oregano, and thyme into the meatball mixture. This approach layers even more aroma onto chicken ricotta meatballs, elevating them into an herbal masterpiece.
- Mushroom Delight: Toss thinly sliced mushrooms into the Alfredo sauce along with the spinach. They offer a deep, earthy note that complements the creaminess of chicken and ricotta meatballs.
How to Store Ricotta Meatballs with Spinach Alfredo Sauce
- Refrigerate: Transfer leftovers to an airtight container. They’ll stay fresh in the fridge for a few days. Reheat gently on the stovetop or in the microwave with a splash of milk to keep the sauce smooth.
- Freeze: Separate the meatballs and sauce. Place the meatballs in a freezer-safe container, and store the sauce separately in a sealable freezer bag. Thaw overnight in the fridge, then combine and reheat slowly to maintain that lush Alfredo texture.
Conclusion
There’s a reason why chicken ricotta meatballs with spinach Alfredo sauce turn heads at every gathering. They present a restaurant-quality feast that feels comforting yet special, all while being surprisingly manageable to whip up. If you’re searching for a delightful way to showcase flavorful ingredients in a family-friendly meal, this is it! Give it a try, and don’t forget to experiment with variations. Who knows? You might invent your own legendary version that everyone will beg you to make again.
If you loved these chicken ricotta meatballs with spinach Alfredo sauce, you’ll definitely want to try another comforting Italian-inspired dish! Check out my Quick & Hearty Lasagna Soup—it’s packed with rich flavors and cozy goodness that’ll warm you up in no time.
PrintSavory Chicken Ricotta Meatballs with Spinach Alfredo Sauce
These chicken ricotta meatballs feature a moist and flavorful blend of ground chicken, ricotta cheese, and seasonings, all simmered in a rich Alfredo sauce studded with fresh spinach. Perfect for busy weeknights or elegant gatherings, this dish delivers a restaurant-worthy meal that’s simple to create at home.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking + Stove
- Cuisine: Italian
Ingredients
- ½ cup seasoned breadcrumbs
- ½ cup milk
- 1 onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup chopped fresh parsley
- ¼ cup sun-dried tomatoes, finely chopped
- 1½ lbs ground chicken (or turkey)
- ¾ cup ricotta cheese
- 1 large egg
- ⅓ cup freshly grated Parmesan cheese
- ¾ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 jar prepared Alfredo sauce
- 6 oz fresh spinach
Instructions
- Soak Breadcrumbs: In a medium bowl, combine seasoned breadcrumbs with milk and let them sit for about 2 minutes.
- Combine Ingredients: In a large mixing bowl, gently mix the ground chicken, soaked breadcrumbs, chopped onion, minced garlic, parsley, sun-dried tomatoes, ricotta cheese, egg, Parmesan, Italian seasoning, salt, and pepper.
- Shape Meatballs: Form the mixture into evenly sized meatballs and place on a baking sheet lined with parchment paper and cooking spray.
- Bake: Cook in a preheated 450°F oven for 15–20 minutes, until golden and fully cooked through.
- Heat Sauce: In a large pan, warm the Alfredo sauce over medium heat.
- Wilt Spinach: Add spinach to the sauce and stir until wilted.
- Combine & Serve: Gently place the meatballs in the pan with the sauce. Let them cook together until the sauce thickens slightly, then serve over your favorite pasta.
Notes
- Mix Gently: Overmixing leads to denser meatballs, so stir just until combined.
- Don’t Skimp on Ricotta: The ricotta is key for a soft, tender interior.
- Watch the Oven: Check meatballs for doneness early, ensuring they stay juicy and don’t dry out.
Nutrition
- Serving Size: ~3 meatballs
- Calories: 520
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
Common Questions About Chicken Ricotta Meatballs With Spinach Alfredo Sauce
Absolutely! Cottage cheese or even cream cheese could work. Blend cottage cheese first to mirror ricotta’s smooth texture, and experiment with seasonings to keep your chicken and ricotta meatballs light and tender.
Many people enjoy serving chicken and ricotta meatballs with linguine or fettuccine for that classic Alfredo experience. However, any pasta shape you love will cradle the sauce beautifully.
The milk-soaked breadcrumbs and ricotta do the heavy lifting here. Additionally, try not to overbake, as that can lead to dryness. Keep an eye on them in the oven, and aim for an internal temperature of 165°F (74°C).
Yes! You can form your chicken ricotta meatballs ahead and freeze them uncooked. When you’re ready, let them thaw in the fridge, then bake as instructed. The sauce can also be warmed on the day of serving, ensuring fresh taste every time.
Of course. The sun-dried tomatoes add extra tang, but chicken and ricotta meatballs remain flavorful without them. If you skip the tomatoes, consider adding a dash of chili flakes or more herbs to maintain complexity.
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