By Bring Chicken Ricotta Meatballs with Spinach Alfredo Sauce to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Chicken Ricotta Meatballs with Spinach Alfredo Sauce captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chicken Ricotta Meatballs with Spinach Alfredo Sauce becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the meatballs:
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 large egg
2 garlic cloves, minced
1/2 tsp dried oregano
Salt and pepper, to taste
1 tbsp olive oil (for frying)
For the spinach Alfredo sauce:
2 tbsp unsalted butter
2 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup spinach, chopped (fresh or frozen)
Salt and pepper, to taste
PREPARATION STEPS
Make the meatballs: In a large bowl, combine ground chicken, ricotta cheese, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and pepper. Mix until fully combined.
Roll the mixture into 12-14 meatballs, about 1.5 inches in diameter.
Heat olive oil in a skillet over medium heat. Cook the meatballs for 6-8 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature should reach 165°F).
Make the spinach Alfredo sauce: In a separate pan, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add heavy cream and bring to a simmer. Stir in Parmesan cheese and chopped spinach. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Season with salt and pepper to taste.
Add the cooked meatballs to the sauce and simmer for 5 minutes, allowing the flavors to meld together.
Serve hot with pasta, rice, or as is!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
