Creamy Chicken Meatballs (Print)
Golden meatballs with chicken and ricotta, swimming in a thick spinach Alfredo sauce. This warm dish is comfort served fast!
# Ingredients:
→ For the Meatballs
01 -
1 large egg
02 -
1 teaspoon dried oregano
03 -
1/4 cup grated Parmesan cheese
04 -
Salt and pepper to taste
05 -
1 lb ground chicken
06 -
2 tablespoons olive oil (for greasing)
07 -
1 teaspoon dried basil
08 -
1/2 cup breadcrumbs
09 -
2 cloves garlic, minced
10 -
1/2 cup ricotta cheese
→ For the Spinach Alfredo Sauce
11 -
1 cup shredded mozzarella cheese
12 -
Salt and pepper to taste
13 -
1/4 cup chopped fresh parsley (optional, for garnish)
14 -
3 cups fresh spinach, chopped
15 -
1/2 cup grated Parmesan cheese
16 -
1 tablespoon olive oil
17 -
1 teaspoon dried Italian seasoning
18 -
2 cloves garlic, minced
19 -
1 cup heavy cream
# Steps:
01 -
Turn the oven to 400°F (200°C) and grease a baking sheet lightly with some olive oil.
02 -
In a big bowl, carefully mix the chicken, ricotta, breadcrumbs, egg, Parmesan, garlic, herbs, salt, and pepper without over-mixing.
03 -
Make 1 1/2-inch meatballs (you should get about 16) and lay them on your oiled baking sheet. Bake them for 18-20 minutes until they're golden and fully cooked.
04 -
As the meatballs bake, warm olive oil in a skillet. Sauté garlic for a minute, then toss in spinach and cook until it wilts, about 2-3 minutes.
05 -
Pour in heavy cream and bring to a gentle simmer. Let it cook for 3-5 minutes to thicken a little. Stir in mozzarella, Parmesan, and Italian seasoning until it’s smooth. Add salt and pepper to taste.
06 -
Carefully coat the meatballs in the sauce. Let everything simmer for 5-7 minutes so the flavors blend. Sprinkle parsley on top if you'd like before serving.
# Notes:
01 -
Substitute gluten-free breadcrumbs if that's your preference.
02 -
Pairs perfectly with zucchini spirals or pasta.
03 -
You can make the meatballs in advance and pop them in the oven later.