Chicken Ricotta Spinach (Printable Version)
# What You'll Need:
→ Chicken Ricotta Meatballs
01 -
Pinch of salt and black pepper, to taste
02 -
1 large egg
03 -
1/4 cup finely chopped fresh parsley
04 -
1 teaspoon Italian seasoning
05 -
1 clove garlic, minced
06 -
1/4 cup breadcrumbs or a gluten-free substitute
07 -
1/4 cup Parmesan cheese, grated
08 -
1/2 cup ricotta
09 -
1 lb of ground chicken
→ Spinach Alfredo Sauce
10 -
Salt and black pepper, to taste
11 -
A dash of ground nutmeg
12 -
1/2 cup Parmesan cheese, freshly grated
13 -
1 cup heavy cream
14 -
2 garlic cloves, minced
15 -
1 tablespoon unsalted butter and a bit extra if needed
16 -
2 handfuls (about 2 cups) fresh spinach
# Steps to Follow:
01 -
Set your oven to 375°F (190°C). Put parchment paper on your baking sheet and keep it nearby.
02 -
Toss the ground chicken, ricotta, Parmesan, breadcrumbs, garlic, Italian seasoning, parsley, egg, and a good shake of salt and pepper into a big bowl. Stir just enough to bring everything together, but don't overdo it.
03 -
With damp hands, roll the mix into 12 to 16 meatballs. Place them on the sheet you set up. Let them bake for about 20–25 minutes. They're done when they're golden and the inside hits 165°F (74°C).
04 -
As the meatballs bake, pop a tablespoon of butter into a large pan on medium. Add the spinach, cook it down just until limp, and then move it to a plate for later.
05 -
In that same pan, toss in a little more butter if it looks dry. Add the minced garlic and keep it moving around for a minute so it smells nice. Pour in the cream. Let it heat so it's just barely bubbling. Stir in the Parmesan, your pinch of nutmeg, plus salt and pepper. Let it bubble gently until it thickens up a bit, about 3–5 minutes.
06 -
Pop that wilted spinach into the creamy sauce and give everything a few stirs so it's all mixed up.
07 -
Add the finished meatballs to the skillet and cover them with the Alfredo spinach sauce. Let everything hang out on low heat for 2–3 minutes so the flavors get cozy.
08 -
Spoon it up hot. Serve with bread, pasta, or even spiralized veggies if that's your thing.
# Additional Tips:
01 -
Don’t go too hard mixing the meatball ingredients—that way, they’ll stay juicy and soft.
02 -
Spin the baking sheet halfway through so the meatballs brown evenly.