Description
Succulent chicken ricotta meatballs dance through a creamy spinach alfredo sauce, promising an Italian-inspired comfort meal. Elegant yet simple, this dish delivers rich flavors that invite you to savor each delightful, cheesy bite.
Ingredients
Scale
Main Protein and Dairy:
- 500 grams (1.1 pounds) ground chicken
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
Dry Ingredients and Seasonings:
- 1/2 cup breadcrumbs
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Salt
- Pepper
Sauce and Garnish Ingredients:
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach (chopped)
- 1 tablespoon fresh parsley (chopped)
- Salt
- Pepper
Instructions
- Preheat the oven to 190C (375F) and prepare a greased baking sheet for the meatballs.
- In a large mixing bowl, thoroughly blend ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper until ingredients are evenly distributed.
- Carefully form the meat mixture into uniform 1-inch diameter meatballs, ensuring consistent size for even cooking.
- Arrange meatballs on the prepared baking sheet, spacing them slightly apart to allow proper heat circulation.
- Roast the meatballs for 20-25 minutes, verifying doneness by checking the internal temperature reaches 74C (165F).
- While meatballs bake, create the sauce by heating olive oil in a large skillet over medium temperature.
- Sauté minced garlic for approximately 1 minute until aromatic, releasing its intense flavor.
- Gradually pour heavy cream into the skillet, bringing the mixture to a gentle, controlled simmer.
- Incorporate grated Parmesan cheese, stirring continuously until the sauce becomes smooth and fully integrated.
- Add chopped spinach to the cream sauce, cooking until the leaves wilt and blend seamlessly.
- Season the sauce with salt and pepper, adjusting to personal taste preferences.
- Transfer the perfectly baked meatballs directly into the prepared spinach Alfredo sauce.
- Gently coat the meatballs, ensuring each piece is thoroughly covered with the creamy mixture.
- Plate the dish, optionally garnishing with fresh chopped parsley and additional Parmesan cheese.
- Serve immediately alongside pasta, rice, or as a standalone dish, enjoying the rich, complex flavors.
Notes
- Maximize moisture by using full-fat ricotta cheese, which helps keep chicken meatballs tender and prevents dryness during baking.
- Chill the meatball mixture for 15-30 minutes before shaping to help them hold together better and reduce spreading while cooking.
- For gluten-free option, replace breadcrumbs with almond flour or crushed pork rinds to maintain binding and texture.
- Reduce calorie content by substituting heavy cream with half-and-half or Greek yogurt, maintaining creamy consistency while cutting fat percentage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 2g
- Sodium: 500mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg