Go Back

Delicious Chicken Ricotta Meatballs in Spinach Alfredo

Chicken Ricotta Meatballs With Creamy Spinach Alfredo made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 pound ground chicken
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley chopped
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup fettuccine pasta optional

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, combine ground chicken, ricotta, Parmesan, parsley, garlic powder, Italian seasoning, salt, and pepper.
  3. Form the mixture into meatballs, about 1 to 1.5 inches in diameter.
  4. Place the meatballs on a baking sheet lined with parchment paper.
  5. Bake for 20-25 minutes until golden brown and cooked through.
  6. While the meatballs are baking, prepare the creamy spinach Alfredo.
  7. In a saucepan, add spinach and sauté until wilted.
  8. Stir in the heavy cream and chicken broth, then bring to a simmer.
  9. Add baked meatballs to the sauce and let simmer for a few minutes.
  10. Serve over cooked fettuccine if desired.