Chicken Ricotta Spinach (Printable Version)
# What You'll Need:
→ Chicken Ricotta Meatballs
01 -
1 large egg
02 -
1 pound ground chicken
03 -
1/4 cup breadcrumbs or gluten-free breadcrumbs
04 -
1 teaspoon Italian seasoning
05 -
Salt and freshly ground black pepper, to taste
06 -
1/4 cup grated Parmesan cheese
07 -
1/2 cup ricotta cheese
08 -
1 clove garlic, minced
09 -
1/4 cup fresh parsley, finely chopped
→ Spinach Alfredo Sauce
10 -
1 tablespoon unsalted butter, plus extra as needed
11 -
2 cups fresh spinach
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2 cloves garlic, minced
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1/2 cup freshly grated Parmesan cheese
14 -
1 cup heavy cream
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Pinch of ground nutmeg
16 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Dish up warm meatballs with whatever you love—toss some pasta, twirl zucchini noodles, or just rip off some good bread. Enjoy right away.
02 -
Nestle the baked meatballs in your skillet and scoop the sauce over. Let them hang out over low heat for about 2 or 3 minutes till they taste like a team.
03 -
Mix the cooked spinach into the creamy Alfredo. Stir so it blends evenly with the sauce.
04 -
If there’s not enough butter, melt a little more in the skillet. Toss in the minced garlic, stirring for about a minute till it smells great. Pour in the cream, heat to a gentle bubble, then add the Parmesan, nutmeg, salt, and pepper. Stir a bit and let it gently thicken for a few minutes.
05 -
While the meatballs are roasting, melt a tablespoon of butter in a big pan over medium heat. Add the spinach, cooking just until it softens and shrinks. Scoop it out onto a plate and put it aside for later.
06 -
Dampen your hands and roll the mix into about 12 to 16 meatballs. Space them out on your lined baking sheet. Slide into the oven for 20 to 25 minutes until they’re golden and read 165°F inside.
07 -
In a big bowl, toss together chicken, ricotta, Parmesan, breadcrumbs, garlic, Italian seasoning, parsley, egg, then salt and pepper. Stir gently—don’t overdo it, just until it’s combined.
08 -
Crank the oven to 375°F (190°C). Cover a baking tray with parchment so cleanup’s easy afterward.
# Additional Tips:
01 -
Stop mixing as soon as the meatball ingredients come together or you'll lose their tender bite.
02 -
Spin your baking sheet around about halfway through to help everything cook up nicely.