Creamy Chicken Ricotta Meatballs with Spinach Alfredo
This indulgent and comforting dish elevates the classic meatball recipe! Tender chicken meatballs, infused with ricotta cheese, simmer in a rich spinach Alfredo sauce. It’s perfect for creamy pasta lovers!
Easy to make and incredibly versatile, serve it over pasta, zucchini noodles, or even as a party appetizer. The creamy spinach Alfredo sauce adds a depth of flavor, making it ideal for any occasion.
Ingredients
For the Chicken Ricotta Meatballs:
- 1 lb ground chicken (dark meat preferred)
- 1/2 cup ricotta cheese
- 1/4 cup breadcrumbs (or almond flour for low-carb)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (optional)
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Spinach Alfredo Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth)
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped (or frozen, thawed & drained)
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
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