CHICKEN RICOTTA MEATBALLS WITH SPINACH ALFREDO SAUCE Recipe

I just served Ground Chicken Ricotta Meatballs in a silky spinach Alfredo sauce and my picky-eating husband actually asked for seconds.

I am obsessed with these Ground Chicken Ricotta Meatballs and their silky sauce. I love how the ricotta keeps the meatballs soft and not dry, and the Alfredo Meatballs vibe?

Ridiculous. I crave that savory, cheesy hit when I walk in from a long day.

But it’s not cloying, there’s brightness from lemon and pepper flakes dancing in the background. I adore the way fresh baby spinach folds into a creamy sauce and makes every forkful feel like a little indulgence without being heavy.

And I never feel bad about seconds. I want more every time.

Seriously, bring it on.

Ingredients

• Ground chicken: light protein, keeps meatballs tender.
• Ricotta: creamy binder, it’s pillowy.
• Basically egg: helps everything stick together.
• Breadcrumbs: little texture, so meatballs hold shape.
• Parmesan (meatballs): salty, nutty boost.
• Onion: sweet moisture, no big chunks.
• Garlic: punchy aroma, split between meat and sauce.
• Parsley: bright herb note, not fussy.
• Salt: brings out flavors, essential.
• Pepper: gentle heat, everyday spice.
• Olive oil: browning magic, a little richness.
• Butter: silky base for the sauce.
• Cream: luxuriously thick, coats the pasta.
• Parmesan (sauce): melty, cheesy backbone.
• Spinach: fresh green, wilts into sauce.
• Broth or pasta water: thins sauce if needed.
• Nutmeg: warm, subtle background note.
• Plus lemon juice: tiny bright pop.
• Pasta: the vehicle for saucy goodness.
• Red pepper flakes: optional heat, sprinkle to taste.

Ingredient Quantities

• 1 pound ground chicken
• 1 cup whole-milk ricotta cheese (not the watery stuff)
• 1 large egg, beaten
• 1/2 cup plain breadcrumbs (panko or regular)
• 1/3 cup finely grated Parmesan cheese, packed
• 1 small onion, finely grated or very finely chopped (about 1/4 cup)
• 2 cloves garlic, minced, divided
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil for browning the meatballs
• 3 tablespoons unsalted butter
• 1 1/2 cups heavy cream
• 1/2 to 1 cup additional grated Parmesan for the sauce (start with 3/4 cup)
• 4 cups fresh baby spinach, loosely packed (you can use chopped frozen, squeezed dry, about 8 ounces)
• 1/4 cup low-sodium chicken broth or pasta cooking water (optional, for thinning sauce)
• Pinch of ground nutmeg
• 1 teaspoon fresh lemon juice (optional, brightens the sauce)
• 8 ounces pasta like fettuccine or linguine, for serving (optional)
• Red pepper flakes, optional, for sprinkling

How to Make this

1. Preheat oven to 375 F and line a sheet with parchment or foil; this makes cleanup easy. If you’re serving with pasta, start a big pot of salted water boiling.

2. In a bowl mix 1 pound ground chicken, 1 cup whole-milk ricotta (not the watery stuff), 1 large beaten egg, 1/2 cup breadcrumbs, 1/3 cup finely grated Parmesan, the finely grated small onion, 1 clove minced garlic, 2 tablespoons chopped parsley, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix gently with your hands or a fork until combined but dont overwork it or the meatballs get tough.

3. Roll mixture into golf ball size meatballs (about 1 1/2 inches) and place on a tray. You should get around 18 to 22 depending on size.

4. Heat 2 tablespoons olive oil in a large skillet over medium high. Brown meatballs in batches, about 2 minutes per side, just until golden. They do not need to be cooked through, we’re finishing them in the sauce or oven. Transfer browned meatballs to the prepared sheet and pop in the oven for 8 to 10 minutes if you want them done while you finish the sauce.

5. In the same skillet reduce heat to medium and melt 3 tablespoons unsalted butter. Add the remaining 1 clove minced garlic and sauté 30 seconds until fragrant, dont burn it. Pour in 1 1/2 cups heavy cream and bring to a gentle simmer.

6. Whisk in 1/2 to 1 cup grated Parmesan (start with 3/4 cup), a pinch of ground nutmeg, the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir until the cheese melts and the sauce is smooth. If it gets too thick, loosen with up to 1/4 cup low sodium chicken broth or a splash of reserved pasta cooking water.

7. Add 4 cups fresh baby spinach (or about 8 ounces squeezed dry chopped frozen spinach). Stir until wilted and fully incorporated into the sauce. Taste and add 1 teaspoon fresh lemon juice if you want a brighter flavor.

8. Return the browned meatballs to the skillet, nestling them into the spinach alfredo. Gently simmer for 5 to 7 minutes until meatballs reach 165 F inside and the sauce thickens to coat a spoon. If you already finished them in the oven, just heat through in the sauce for 2 to 3 minutes.

9. Meanwhile cook 8 ounces pasta like fettuccine or linguine until al dente, drain reserving a little pasta water. Toss pasta with some sauce to coat, or serve pasta plated with meatballs and sauce spooned over. Use reserved pasta water to loosen sauce if needed.

10. Serve sprinkled with extra grated Parmesan and a pinch of red pepper flakes if you like heat. Enjoy warm.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper or foil — for resting and finishing meatballs in the oven
2. Large mixing bowl — to combine chicken, ricotta, egg and seasonings (you can use your hands or a fork)
3. Measuring cups and spoons — for ricotta, cream, breadcrumbs, cheeses and seasonings
4. Large heavy skillet (10 to 12 inch) — for browning meatballs and making the cream sauce
5. Wooden spoon or silicone spatula — for stirring the sauce and folding in spinach
6. Box grater or microplane — to finely grate Parmesan and the onion if needed
7. Large pot and colander — to cook and drain the pasta, plus reserved pasta water
8. Instant-read thermometer — to check meatballs reach 165 F inside
9. Baking tray or platter and tongs or a slotted spoon — to transfer browned meatballs and to nestle them into the sauce when ready

FAQ

CHICKEN RICOTTA MEATBALLS WITH SPINACH ALFREDO SAUCE Recipe Substitutions and Variations

• Ground chicken: swap for ground turkey for a similar light flavor, or use ground pork for richer, juicier meatballs. both work great, just watch salt since pork can be saltier.
• Whole-milk ricotta: if you only have part-skim ricotta, drain it well in a fine sieve or cheesecloth so it’s not watery. or blitz small-curd cottage cheese in a food processor until smooth if you want a cheaper option.
• Plain breadcrumbs: use crushed saltine crackers or crushed tortilla chips for crunch and flavor, or almond flour for a low-carb option (meatballs will be a bit more dense).
• Heavy cream (for the sauce): substitute half and half plus 2 tablespoons melted butter per cup to mimic the fat, or stir in 4 ounces cream cheese with milk for a thicker, tangy sauce. you might need a little extra parmesan to get the same richness.

Pro Tips

– Make the mixture feel right, not exact. If the meat feels too wet add a little more breadcrumbs, too dry add a spoon of ricotta or a splash of milk. Work it gently with your hands and stop as soon as it holds together, otherwise the meatballs get dense and rubbery.

– Brown them well and finish gently. Browning gives flavor so dont skip it, but don’t cook them through on the stovetop. Get a good golden crust, then finish in the oven or simmer gently in the sauce until they hit 165 F inside. A quick instant read thermometer saves a lot of guessing.

– Keep the ricotta thick and cool. If your ricotta is watery, drain it in a fine sieve for 15 minutes or the mixture will become sloppy and the meatballs will spread. Cold ricotta also helps the mixture hold its shape better.

– Use reserved pasta water and lemon like a secret hack. Save a cup of the pasta water and use small splashes to loosen the sauce, it brings silkiness without diluting flavor. Add the lemon juice last, tasting as you go—just a little brightens the cream and keeps it from tasting too heavy.

CHICKEN RICOTTA MEATBALLS WITH SPINACH ALFREDO SAUCE Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I just served Ground Chicken Ricotta Meatballs in a silky spinach Alfredo sauce and my picky-eating husband actually asked for seconds.

Pin

Servings

4

servings

Calories

1140

kcal

Equipment: 1. Rimmed baking sheet lined with parchment paper or foil — for resting and finishing meatballs in the oven
2. Large mixing bowl — to combine chicken, ricotta, egg and seasonings (you can use your hands or a fork)
3. Measuring cups and spoons — for ricotta, cream, breadcrumbs, cheeses and seasonings
4. Large heavy skillet (10 to 12 inch) — for browning meatballs and making the cream sauce
5. Wooden spoon or silicone spatula — for stirring the sauce and folding in spinach
6. Box grater or microplane — to finely grate Parmesan and the onion if needed
7. Large pot and colander — to cook and drain the pasta, plus reserved pasta water
8. Instant-read thermometer — to check meatballs reach 165 F inside
9. Baking tray or platter and tongs or a slotted spoon — to transfer browned meatballs and to nestle them into the sauce when ready

Ingredients

• 1 pound ground chicken

• 1 cup whole-milk ricotta cheese (not the watery stuff)

• 1 large egg, beaten

• 1/2 cup plain breadcrumbs (panko or regular)

• 1/3 cup finely grated Parmesan cheese, packed

• 1 small onion, finely grated or very finely chopped (about 1/4 cup)

• 2 cloves garlic, minced, divided

• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)

• 1 teaspoon kosher salt, divided

• 1/2 teaspoon freshly ground black pepper, divided

• 2 tablespoons olive oil for browning the meatballs

• 3 tablespoons unsalted butter

• 1 1/2 cups heavy cream

• 1/2 to 1 cup additional grated Parmesan for the sauce (start with 3/4 cup)

• 4 cups fresh baby spinach, loosely packed (you can use chopped frozen, squeezed dry, about 8 ounces)

• 1/4 cup low-sodium chicken broth or pasta cooking water (optional, for thinning sauce)

• Pinch of ground nutmeg

• 1 teaspoon fresh lemon juice (optional, brightens the sauce)

• 8 ounces pasta like fettuccine or linguine, for serving (optional)

• Red pepper flakes, optional, for sprinkling

Directions

• Preheat oven to 375 F and line a sheet with parchment or foil; this makes cleanup easy. If you're serving with pasta, start a big pot of salted water boiling.
• In a bowl mix 1 pound ground chicken, 1 cup whole-milk ricotta (not the watery stuff), 1 large beaten egg, 1/2 cup breadcrumbs, 1/3 cup finely grated Parmesan, the finely grated small onion, 1 clove minced garlic, 2 tablespoons chopped parsley, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix gently with your hands or a fork until combined but dont overwork it or the meatballs get tough.
• Roll mixture into golf ball size meatballs (about 1 1/2 inches) and place on a tray. You should get around 18 to 22 depending on size.
• Heat 2 tablespoons olive oil in a large skillet over medium high. Brown meatballs in batches, about 2 minutes per side, just until golden. They do not need to be cooked through, we're finishing them in the sauce or oven. Transfer browned meatballs to the prepared sheet and pop in the oven for 8 to 10 minutes if you want them done while you finish the sauce.
• In the same skillet reduce heat to medium and melt 3 tablespoons unsalted butter. Add the remaining 1 clove minced garlic and sauté 30 seconds until fragrant, dont burn it. Pour in 1 1/2 cups heavy cream and bring to a gentle simmer.
• Whisk in 1/2 to 1 cup grated Parmesan (start with 3/4 cup), a pinch of ground nutmeg, the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir until the cheese melts and the sauce is smooth. If it gets too thick, loosen with up to 1/4 cup low sodium chicken broth or a splash of reserved pasta cooking water.
• Add 4 cups fresh baby spinach (or about 8 ounces squeezed dry chopped frozen spinach). Stir until wilted and fully incorporated into the sauce. Taste and add 1 teaspoon fresh lemon juice if you want a brighter flavor.
• Return the browned meatballs to the skillet, nestling them into the spinach alfredo. Gently simmer for 5 to 7 minutes until meatballs reach 165 F inside and the sauce thickens to coat a spoon. If you already finished them in the oven, just heat through in the sauce for 2 to 3 minutes.
• Meanwhile cook 8 ounces pasta like fettuccine or linguine until al dente, drain reserving a little pasta water. Toss pasta with some sauce to coat, or serve pasta plated with meatballs and sauce spooned over. Use reserved pasta water to loosen sauce if needed.
• Serve sprinkled with extra grated Parmesan and a pinch of red pepper flakes if you like heat. Enjoy warm.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 452g
• Total number of serves: 4
• Calories: 1140kcal
• Fat: 78g
• Saturated Fat: 40g
• Trans Fat: 0.3g
• Polyunsaturated: 5g
• Monounsaturated: 25g
• Cholesterol: 300mg
• Sodium: 1625mg
• Potassium: 465mg
• Carbohydrates: 55g
• Fiber: 3g
• Sugar: 8g
• Protein: 55g
• Vitamin A: 3000IU
• Vitamin C: 7mg
• Calcium: 460mg
• Iron: 2mg