Creamy Chicken Ricotta Meatballs Alfredo Recipe
Introduction
Chicken Ricotta Meatballs Alfredo is a creamy, comforting dish that combines tender meatballs with a rich Alfredo sauce. This easy recipe brings together the mild flavors of chicken and ricotta with fresh spinach for a satisfying meal.
Ingredients
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 2 cups Alfredo sauce
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a bowl, combine ground chicken, ricotta cheese, and chopped spinach. Mix until well incorporated.
- Step 2: Form the mixture into meatballs about 1 inch in diameter and place them on a baking sheet lined with parchment paper.
- Step 3: Bake meatballs in the preheated oven for 20-25 minutes, or until cooked through and lightly browned.
- Step 4: Warm the Alfredo sauce in a saucepan over low heat. Once the meatballs are done, gently toss them in the warm Alfredo sauce until coated evenly.
- Step 5: Serve immediately, optionally over pasta or with a side of garlic bread.
Tips & Variations
- For extra flavor, add garlic powder or Italian seasoning to the meatball mixture before baking.
- Use baby spinach for a milder taste and softer texture.
- Try substituting kale or Swiss chard if you want a different leafy green.
Storage
Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat or microwave until heated through, stirring occasionally.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs up to a day in advance and refrigerate them before baking. Just be sure to keep them covered.
Can I freeze the cooked meatballs?
Absolutely. Freeze cooked meatballs in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They can be frozen for up to 2 months. Reheat them in sauce for best results.
PrintCreamy Chicken Ricotta Meatballs Alfredo Recipe
Delicious and creamy Chicken Ricotta Meatballs Alfredo combines tender ground chicken meatballs blended with creamy ricotta and spinach, baked to perfection and tossed in a rich Alfredo sauce for a comforting Italian-inspired dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Meatballs
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning
Sauce
- 2 cups Alfredo sauce (store-bought or homemade)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, ricotta cheese, chopped spinach, Parmesan cheese, egg, minced garlic, breadcrumbs, salt, pepper, and Italian seasoning. Mix everything together gently until well combined, taking care not to overmix.
- Form the Meatballs: Shape the mixture into golf ball-sized meatballs, about 1 1/2 inches in diameter, and place them evenly spaced on a baking sheet lined with parchment paper or lightly greased.
- Bake the Meatballs: Preheat the oven to 375°F (190°C). Bake the meatballs for 20-25 minutes, or until they are cooked through and lightly golden on the outside. An internal temperature of 165°F (74°C) confirms they are fully cooked.
- Toss Meatballs in Alfredo Sauce: Once the meatballs are baked, transfer them to a large skillet or saucepan. Pour the Alfredo sauce over the meatballs and gently toss to coat them evenly. Heat over medium-low heat for 5 minutes until warmed through.
- Serve: Serve the chicken ricotta meatballs Alfredo hot, over cooked pasta, rice, or with crusty bread for a complete meal.
Notes
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or omit them entirely.
- You can add crushed red pepper flakes to the sauce for a spicy kick.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 1 month.
- Fresh spinach can be substituted with frozen spinach, thoroughly drained and squeezed dry before use.
Keywords: Chicken Meatballs, Ricotta, Alfredo Sauce, Spinach, Italian, Baked Meatballs, Comfort Food
