Chicken Ricotta Meatballs nestled in a velvety Spinach Alfredo Sauce
🛒 What You’ll Need
For the Ricotta Meatballs:
- 1 lb Ground chicken 🍗
- ½ cup Ricotta cheese (the secret to moisture!) 🥛
- ½ cup Grated Parmesan cheese 🧀
- ½ cup Breadcrumbs (or almond flour for Keto!) 🌾
- 1 Large egg 🥚
- 2 cloves Garlic, minced 🧄
- 1 tsp Italian seasoning 🌿
- Salt & Black pepper to taste 🧂🖤
For the Spinach Alfredo Sauce:
- 2 cups Fresh spinach, chopped 🌿
- 1 ½ cups Heavy cream 🥛
- 4 tbsp Unsalted butter 🧈
- 1 cup Shredded Mozzarella or Parmesan 🧀
- 3 cloves Garlic, minced 🧄
- Pinch of Nutmeg (the secret spice!) ✨
👩🍳 Instructions
- Meatball Magic: In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, and seasonings. Mix until just combined. 🥣🌪️
- Roll & Sear: Shape into bite-sized balls. In a large skillet, heat 2 tbsp oil over medium heat. Sear the meatballs for 3-4 minutes per side until golden brown. Remove and set aside. 🍗🔥🤎
- Start the Sauce: In the same skillet, melt the butter and sauté the minced garlic for 1 minute until fragrant. 🧄🧈🥄
- Make it Creamy: Pour in the heavy cream and a pinch of nutmeg. Bring to a gentle simmer. 🥛📉🌪️
- Add the Greens: Stir in the fresh spinach and cook for 1-2 minutes until wilted. 🌿🤝
- Cheese it Up: Whisk in the cheese until the sauce is velvety and smooth. 🧀👑✨
- The Reunion: Add the meatballs back into the skillet. Spoon that luscious sauce over them and simmer for 5-8 minutes until cooked through and bubbly as seen in the photo! ⏲️📈🤤
- Serve: Garnish with fresh parsley or extra red pepper flakes. Serve over zoodles, pasta, or enjoy them all on their own! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Wet Hand” Secret: Chicken and ricotta dough can be sticky! Lightly wet your hands with water or oil before rolling to get perfectly smooth meatballs. ✋🛡️💎
- The “Golden” Hack: Don’t move the meatballs too early in the pan. Let them form a nice crust so they don’t break apart when you flip them! 🍗🚫🎯
