Ingredients
For the Ricotta Chicken Meatballs:
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1 lb ground chicken
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½ cup ricotta cheese
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½ cup breadcrumbs (or almond flour for low-carb)
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1 egg
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3 cloves garlic, minced
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1 tsp onion powder
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1 tsp Italian seasoning
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½ tsp salt
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¼ tsp black pepper
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¼ cup grated Parmesan cheese
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1 tbsp olive oil (for searing)
For the Creamy Spinach Alfredo Sauce:
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2 tbsp butter
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2 cloves garlic, minced
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1 cup heavy cream
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¾ cup grated Parmesan cheese
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2 cups baby spinach, roughly chopped
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Salt & pepper, to taste
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Optional: pinch of nutmeg or crushed red pepper
Instructions
In a large bowl, combine ground chicken, ricotta, breadcrumbs, egg, garlic, Parmesan, and seasonings. Mix gently (don’t overwork it) until just combined. Form into 1½-inch meatballs using damp hands or a cookie scoop.
Heat 1 tbsp olive oil in a large skillet over medium heat. Brown the meatballs for about 2–3 minutes per side, until golden. Don’t worry about cooking them through — they’ll finish in the sauce.
Tip: Use a nonstick or cast iron skillet for even browning.
Remove the meatballs and set aside. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Pour in the cream and bring to a gentle simmer.
Whisk in the Parmesan cheese until smooth. Add the chopped spinach and cook until wilted (about 2 minutes). Season to taste.
Return the meatballs to the skillet and spoon sauce over the top. Cover and simmer for 8–10 minutes, or until meatballs reach an internal temp of 165°F.
Serve hot, garnished with more Parmesan, fresh parsley, or a drizzle of olive oil. Pair with pasta, mashed potatoes, or roasted veggies.
Nutrition
- Serving Size: ~3 meatballs with sauce
- Calories: 410
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 28g