Ricotta Chicken Meatballs with Spinach Alfredo Sauce
This dish combines tender ricotta chicken meatballs with a rich and creamy spinach Alfredo sauce. It’s a comforting and elegant meal that’s perfect for any occasion.
Ingredients:
- For the Ricotta Chicken Meatballs:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
- For the Spinach Alfredo Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and pepper, to taste
- 1/4 teaspoon nutmeg (optional)
Instructions:
- Prepare the Meatballs:
- In a large mixing bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, chopped parsley, dried oregano, salt, and pepper. Mix until well combined.
- Shape the mixture into meatballs, about 1 1/2 inches in diameter.
- In a large skillet, heat the olive oil over medium-high heat. Add the meatballs and cook until browned on all sides and cooked through, about 10-12 minutes. Remove the meatballs from the skillet and set aside.
- Prepare the Spinach Alfredo Sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Stir in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring frequently.
- Gradually add the grated Parmesan cheese, stirring until the sauce is smooth and creamy.
- Add the chopped spinach and cook until wilted, about 2 minutes.
- Season the sauce with salt, pepper, and nutmeg (if using).
- Combine and Serve:
- Return the cooked meatballs to the skillet, gently tossing them in the sauce to coat.
- Cook for an additional 2-3 minutes, until everything is heated through.
- Serve:
- Serve the ricotta chicken meatballs with spinach Alfredo sauce over your favorite pasta, rice, or with a side of garlic bread.
Tips:
- Make-Ahead: The meatballs can be prepared ahead of time and stored in the refrigerator for up to a day before cooking.
- Freezing: You can freeze the uncooked meatballs on a baking sheet and then transfer them to a freezer bag for up to 3 months. Thaw in the refrigerator before cooking.
- Variations: For extra flavor, try adding sun-dried tomatoes, mushrooms, or artichoke hearts to the sauce.
Enjoy your Ricotta Chicken Meatballs with Spinach Alfredo Sauce as a delicious and satisfying meal!
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