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The best Chicken Ricotta Meatballs with Spinach Alfredo Sauce

The best Chicken Ricotta Meatballs with Spinach Alfredo Sauce

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

For the Meatballs:

  • 1 lb ground chicken
  • ½ cupricotta cheese
  • ½ cupgrated Parmesan cheese
  • 1 large egg
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil (for cooking)

For the Spinach Alfredo Sauce:

  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ¾ cupgrated Parmesan cheese
  • 1 cup fresh spinach, chopped
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp nutmeg (optional, for extra depth)

Instructions
 

  • Prepare the Meatballs
    Mix the ground chicken with ricotta,Parmesan, egg, breadcrumbs, garlic, and spices until just combined. Shape intosmall meatballs (about 1 inch in diameter). Sear them in a skillet with oliveoil until golden brown on all sides, then set aside.
  • Make the Spinach Alfredo Sauce
    In the same pan, melt the butter and cook the garlic until aromatic. Pour in the heavy creamand let it thicken slightly. Stir in Parmesan, salt, pepper, and a pinch ofnutmeg. Add chopped spinach and cook until wilted.
  • Combine and Serve
    In the same pan, melt the butter and cook the garlic until aromatic. Pour in the heavy creamand let it thicken slightly. Stir in Parmesan, salt, pepper, and a pinch ofnutmeg. Add chopped spinach and cook until wilted.