Instructions
1. Make the Meatballs
Combine ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper in a bowl. 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 chicken broth; simmer 3-5 minutes. Stir in Parmesan cheese until melted. Add spinach and cook until wilted.
5. Simmer the Meatballs
Return meatballs to the skillet. Coat with sauce, cover, and simmer 10-15 minutes, or until cooked through (165°F).
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.
- If using frozen spinach, squeeze out excess water.
- Meatballs and sauce can be made ahead and reheated.
- Adjust sauce thickness with more broth or cream cheese.
Variations
- Add more cheese for extra cheesy meatballs.
- Sauté mushrooms with garlic for an earthy flavor.
- Add more garlic or roasted garlic for stronger garlic flavor.
- Add red pepper flakes or jalapeño for spice.
Keto and Low-Carb Versions
- Use almond flour or pork rind crumbs instead of breadcrumbs.
- Serve over cauliflower rice, zucchini noodles, or shirataki noodles.
Frequently Asked Questions (FAQs)
Can I use ground beef?
Yes, but chicken makes lighter meatballs.
Can I use frozen spinach?
Yes, thaw and squeeze out excess water.
Can I make this ahead?
Yes, store separately in the fridge 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 your delicious and creamy Chicken Ricotta Meatballs with Spinach Alfredo!
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