Description
Savor these delightful Chicken Ricotta Meatballs baked to golden perfection and smothered in a creamy Spinach Alfredo Sauce. This comforting dish combines tender ground chicken meatballs mixed with ricotta cheese and fragrant Italian spices, paired with a luscious sauce enriched with butter, garlic, spinach, and Parmesan. Ideal for a hearty family meal, served over pasta, rice, or enjoyed with crusty bread.
Ingredients
Scale
For the Chicken Ricotta Meatballs
- 2 lbs ground chicken
- 1 large egg
- 3/4 cup breadcrumbs (plain or Italian seasoned)
- 1/2 cup ricotta cheese
- 1 tsp garlic powder
- 2 1/2 tsp Italian seasoning
- 1 1/2 tsp sweet paprika
- 1 medium onion, diced very finely
- 1 tsp sea salt
- 1 tsp black pepper
For the Spinach Alfredo Sauce
- 2 cups spinach, finely chopped
- 5 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 3/4 cups whole milk
- 1 cup heavy cream
- 1 egg yolk OR 1/4 cup all-purpose flour (for thickening)
- 1/4 tsp freshly grated nutmeg
- 1/3 cup Parmesan cheese (or Pecorino)
- 1/2 tsp sea salt
- 1/2 tsp black pepper, plus more to taste and for serving if desired
Instructions
- Prepare the Chicken Meatballs: Preheat your oven to 400°F (200°C). In a large bowl, combine ground chicken, egg, breadcrumbs, ricotta cheese, garlic powder, Italian seasoning, sweet paprika, finely diced onion, sea salt, and black pepper.
- Mix and Taste: Knead the mixture thoroughly until well combined. To check seasoning, fry a small spoonful of the mixture until golden, taste and adjust salt and seasonings if necessary, keeping in mind the sauce will add salt as well.
- Shape the Meatballs: Form the mixture into golf-ball-sized meatballs and arrange them evenly on a parchment-lined baking tray.
- Bake the Meatballs: Bake in the preheated oven for 25-30 minutes until golden brown and fully cooked, with an internal temperature of 165°F (74°C). Meanwhile, prepare pasta if desired following package instructions.
- Start the Alfredo Sauce: In a large skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute, avoiding browning.
- Thicken the Sauce (using egg yolk): Pour in whole milk and heavy cream, stirring occasionally. In a small bowl, whisk the egg yolk, temper it by slowly adding a few tablespoons of hot milk mixture while whisking, then stir the tempered yolk back into the skillet. Cook on low heat for 3-4 minutes until thickened.
- Alternative Thickening with Flour: After sautéing garlic, whisk in all-purpose flour to create a roux. Cook for 1-2 minutes, then slowly add milk and cream while whisking constantly until smooth and thickened.
- Add Spinach to Sauce: Once sauce has thickened, stir in finely chopped spinach and cook for 6-7 minutes until spinach is wilted and tender.
- Finish the Sauce: Stir in grated Parmesan cheese, freshly grated nutmeg, sea salt, and black pepper. Adjust consistency with additional milk if sauce becomes too thick.
- Combine and Serve: Add baked meatballs to the skillet with Alfredo sauce. Stir gently to coat meatballs evenly. Serve hot over pasta, rice, or with bread.
Notes
- The egg yolk or flour can be used interchangeably to thicken the Alfredo sauce depending on preference or dietary needs.
- Be sure not to brown the garlic to avoid bitterness in the sauce.
- Check meatball seasoning by frying a small piece before baking to ensure perfect flavor.
- Use fresh grated Parmesan or Pecorino for best flavor in the sauce.
- Internal temperature of meatballs should reach 165°F (74°C) for safe consumption.
- Serve with your choice of pasta such as fettuccine or penne for a classic pairing.
