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Ricotta Chicken Meatballs with Spinach Alfredo Sauce


Ricotta Chicken Meatballs with Spinach Alfredo Sauce





For the Meatballs:

1 pound ground chicken


1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1/4 cup breadcrumbs

1 egg

2 cloves garlic, minced


1/4 cup fresh parsley, chopped

Salt and pepper to taste

2 tablespoons olive oil for frying

For the Spinach Alfredo Sauce:

2 tablespoons butter


2 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 cups fresh spinach, chopped

Salt and pepper to taste


Fresh parsley for garnish



Prepare the Meatballs:

In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced

garlic, chopped parsley, salt, and pepper.

Mix well until all ingredients are combined.

Form the mixture into meatballs, about 1.5 inches in diameter.

Cook the Meatballs:

Heat olive oil in a large skillet over medium heat.


Add the meatballs to the skillet and cook until they are browned on all sides and cooked through,

about 10-12 minutes. Remove from skillet and set aside.

Prepare the Spinach Alfredo Sauce:

In the same skillet, melt the butter over medium heat.

Add minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream and bring to a simmer.

Stir in the Parmesan cheese until melted and the sauce thickens slightly.

Add the chopped spinach and cook until wilted.

Season with salt and pepper to taste.

Combine and Serve:

Return the meatballs to the skillet, gently tossing them in the sauce to coat.

Cook for an additional 2-3 minutes to heat the meatballs through.

Garnish with fresh parsley.


Serve the meatballs and sauce over pasta, rice, or alongside crusty bread for dipping.

Enjoy your delicious Ricotta Chicken Meatballs with Spinach Alfredo Sauce!

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