Chicken Ricotta Meatballs with Spinach Alfredo Sauce

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Of course! This is a fantastic and elegant twist on classic meatballs. Chicken Ricotta Meatballs are incredibly tender and flavorful, paired with a rich, creamy Spinach Alfredo Sauce. It feels luxurious but is completely achievable for a home cook.

Here’s a detailed recipe that will guide you through every step.

Chicken Ricotta Meatballs with Spinach Alfredo Sauce

This recipe serves about 4 people and is perfect served over pasta, zucchini noodles, or with a side of crusty bread.

Part 1: Chicken Ricotta Meatballs

These meatballs are moist, tender, and packed with Italian flavor.

Ingredients for the Meatballs:

· 1 lb (450g) ground chicken (a mix of dark and light meat is best for flavor)
· 1 cup whole milk ricotta cheese
· ½ cup grated Parmesan cheese
· ½ cup Panko breadcrumbs
· 1 large egg, lightly beaten
· 2 cloves garlic, minced
· ¼ cup fresh parsley, finely chopped
· 1 teaspoon dried oregano
· ½ teaspoon salt (or to taste)
· ¼ teaspoon black pepper
· 2 tablespoons olive oil (for browning)

Instructions for the Meatballs:

  1. Combine Ingredients: In a large bowl, add the ground chicken, ricotta, Parmesan, Panko, egg, garlic, parsley, oregano, salt, and pepper.
  2. Gently Mix: Use your hands or a fork to mix everything until just combined. Do not overmix! Overmixing will make the meatballs tough.
  3. Chill: Cover the bowl and refrigerate for at least 30 minutes. This helps the mixture firm up, making it much easier to roll.
  4. Form Meatballs: Using damp hands (to prevent sticking), roll the mixture into 1.5-inch meatballs. You should get about 18-20 meatballs.
  5. Brown the Meatballs: Heat the olive oil in a large skillet (preferably an oven-safe one if you plan to finish them in the oven) over medium-high heat. Working in batches to avoid crowding, brown the meatballs on all sides. They do not need to be cooked through at this point—just get a nice golden-brown crust. This should take about 5-6 minutes total per batch. Remove them to a plate and set aside.

Part 2: Spinach Alfredo Sauce

We’ll use the same skillet to build the sauce, capturing all the delicious browned bits from the meatballs.

Ingredients for the Sauce:

· 3 tablespoons unsalted butter
· 2 cloves garlic, minced
· 1 cup heavy cream
· 1 cup whole milk
· 1 cup freshly grated Parmesan cheese
· ¼ teaspoon freshly grated nutmeg (optional, but highly recommended)
· Salt and white pepper (or black pepper) to taste
· 2 cups fresh spinach, roughly chopped

Instructions for the Sauce:

  1. Sauté Garlic: In the same skillet you used for the meatballs (reduce heat to medium), melt the butter. Add the minced garlic and sauté for about 60 seconds until fragrant.
  2. Create the Base: Pour in the heavy cream and milk. Bring to a gentle simmer, stirring occasionally. Let it simmer for 2-3 minutes to slightly thicken.
  3. Incorporate Cheese: Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until it’s completely melted and the sauce is smooth.
  4. Season: Stir in the nutmeg, and season with salt and pepper. Taste and adjust seasoning as needed.
  5. Wilt Spinach: Add the chopped spinach to the sauce and stir until it has completely wilted, about 2-3 minutes.

Part 3: Bringing It All Together

  1. Combine: Gently place the browned meatballs back into the skillet with the spinach Alfredo sauce.
  2. Simmer to Cook Through: Spoon the sauce over the meatballs. Let them simmer gently in the sauce over low heat for 8-10 minutes, or until the meatballs are cooked through (internal temperature of 165°F / 74°C). If your skillet isn’t oven-safe, you can also finish it in a 375°F (190°C) oven for 10-12 minutes.
  3. Rest and Serve: Let the dish rest for 5 minutes off the heat before serving. The sauce will continue to thicken slightly.

Serving Suggestions:

· Over Pasta: This is the classic choice. Toss with fettuccine, linguine, or pappardelle.
· Low-Carb Options: Serve over zucchini noodles (zoodles), spaghetti squash, or cauliflower rice.
· With Bread: A side of the Cheesy Texas Toast from your previous question would be absolutely phenomenal for soaking up the extra sauce.
· Garnish: Top with extra chopped parsley, a sprinkle of red pepper flakes for heat, and more Parmesan cheese.

Chef’s Tips & Notes:

· Don’t Overmix the Meatballs: This is the #1 rule for tender meatballs. Mix until the ingredients are incorporated and then stop.
· Chilling is Key: The chilling step is not optional if you want firm, easy-to-roll meatballs.
· Freshly Grate Your Parmesan: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. A block of Parmigiano-Reggiano or a good quality Parmesan will melt beautifully.
· Avoid Boiling the Sauce: Once the cream and cheese are added, keep the heat low to prevent the sauce from breaking or becoming oily.

Enjoy this delicious, restaurant-quality meal right at home

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