Instructions
1. Make the Meatballs
Combine ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix well.
2. Form the Meatballs
Form the mixture into 1 1/2-inch meatballs (about 16-18).
3. Brown the Meatballs
Heat olive oil in a skillet over medium heat. Brown meatballs in batches for 5-7 minutes per side. Set aside.
4. Make the Sauce
Melt butter in the same skillet. Sauté garlic for 1 minute. Add heavy cream and broth; simmer 3-5 minutes. Stir in Parmesan, salt, pepper, and nutmeg (optional). Add spinach and wilt.
5. Simmer Meatballs
Return meatballs to the skillet. Coat with sauce, cover, and simmer 10-15 minutes, or until cooked through (165°F/74°C).
6. Serve
Serve over pasta, rice, or cauliflower rice. Garnish with parsley and Parmesan.
Cooking Notes
- Substitute ground turkey or beef for chicken.
- Use part-skim ricotta for a lighter version.
- Squeeze excess moisture from frozen spinach.
- Meatballs and sauce can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months.
- For a thicker sauce, simmer longer or add cream cheese.
Variations
- Add more cheese for extra cheesiness.
- Sauté mushrooms with the garlic.
- Add more garlic for stronger garlic flavor.
- Add red pepper flakes for spice.
Keto and Low-Carb Versions
- Use almond flour or pork rind crumbs instead of breadcrumbs.
- Serve over cauliflower rice or zucchini noodles.
Frequently Asked Questions (FAQs)
Can I use ground beef?
Yes, but chicken keeps the meatballs lighter.
Can I use frozen spinach?
Yes, thaw and drain well.
Can I make this ahead?
Yes, refrigerate for up to 2 days or freeze for up to 3 months.
How do I thicken the sauce?
Simmer longer, add cream cheese, or more Parmesan.
Can I make it dairy-free?
Use dairy-free ricotta, cream, and cheese.
Enjoy this creamy and flavorful dish!
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