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Chicken Ricotta Meatballs with Cream Spinach Alfredo

Chicken Ricotta Meatballs with Cream Spinach Alfredo

Enjoy these Chicken Ricotta Meatballs with Cream Spinach Alfredo, a delightful combination of flavors that feels indulgent yet guilt-free.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: EVENING DINNERS
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatballs Ingredients
  • 1 lb Ground chicken a lean protein option
  • 1 cup Ricotta cheese adds creamy richness
  • 1 large Egg acts as a binding agent
  • 1 cup Breadcrumbs for texture
  • ½ cup Finely grated Parmesan cheese for a savory punch
  • 2 cloves Garlic (minced) for flavor
  • 1 teaspoon Onion powder for depth of flavor
  • 1 teaspoon Paprika for mild smoky flavor
  • 1 teaspoon Salt to enhance flavors
  • ½ teaspoon Black pepper for a subtle kick
  • 2 tablespoon Parsley (optional) for freshness
Cream Spinach Alfredo Ingredients
  • 2 tablespoon Butter adds richness
  • 2 cloves Garlic (minced) for added flavor
  • 4 cups Baby spinach for nutrition
  • 1 cup Heavy cream for creaminess
  • 1 cup Chicken broth enhances flavor
  • ½ cup Grated Parmesan cheese for thickness
  • 1 teaspoon Salt to balance flavors
  • ½ teaspoon Black pepper for spice
  • 1 pinch Nutmeg to elevate flavor

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. Combine ground chicken, ricotta, egg, breadcrumbs, Parmesan, garlic, onion powder, paprika, salt, pepper, and parsley in a large bowl.
  3. Shape the mixture into 1½-inch meatballs and place them on the prepared baking sheet.
  4. Bake the meatballs for 18–20 minutes until cooked through and lightly golden.
  5. Melt butter in a skillet over medium heat and sauté minced garlic for about 1 minute.
  6. Add the baby spinach to the skillet and cook until wilted.
  7. Pour in heavy cream and chicken broth; let simmer for about 3–4 minutes.
  8. Stir in grated Parmesan cheese, salt, pepper, and nutmeg to the sauce.
  9. Integrate the baked meatballs into the Alfredo sauce for an additional 2–3 minutes.
  10. Serve the meatballs warm over pasta, rice, or crusty bread.

Nutrition

Serving: 1meatballCalories: 350kcalCarbohydrates: 15gProtein: 28gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 700mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Optional: Garnish with extra parsley for a fresh touch.

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