CHICKEN RICOTTA MEATBALLS WITH SPINACH ALFREDO SAUCE Recipe

I call them Ground Chicken Ricotta Meatballs, ricotta-studded chicken meatballs paired with a spinach Alfredo sauce that leans on a surprising pantry-staple twist.

I never thought Ground Chicken Ricotta Meatballs would become my go to showstopper, but here we are. Folding whole milk ricotta into ground chicken makes each meatball almost pillowy, yet somehow still meaty, and when they’re spooned into a silky spinach Alfredo sauce they start acting like something from a restaurant menu.

It’s the kind of Fancy Family Dinner that feels a little elevated without being precious, the sort that sparks arguments over who gets the last one. I keep finding new little details that surprise me, and every time I serve it people look up and grin.

Ingredients

• Ground chicken: Lean protein, lower fat than beef, keeps meatballs light and moist.
• Ricotta: Creamy cheese, lots of calcium and protein, keeps meatballs tender and rich.
• Parmesan: Umami saltiness, concentrated protein and calcium, perfect for finishing and flavor.
• Spinach: High in iron and fiber, bright green, adds freshness and earthy notes.
• Heavy cream: Rich source of fat, makes sauce silky, use sparingly if watching calories.
• Garlic: Pungent and aromatic, adds savory depth and antioxidant benefits when cooked.
• Panko breadcrumbs: Light, airy crumbs that bind without getting soggy, add lovely crunch.
• Olive oil: Monounsaturated fats, heart friendly, great for browning and finishing dishes.

Ingredient Quantities

• 1 lb ground chicken
• 1 cup whole milk ricotta
• 1/3 cup grated Parmesan cheese plus extra for serving
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 cloves garlic minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes optional
• 2 tablespoons olive oil for browning
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 cloves garlic minced for the sauce
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese for the sauce
• 5 ounces fresh baby spinach about 4 cups loosely packed
• pinch of freshly grated nutmeg
• 1 tablespoon lemon juice optional
• salt and freshly ground black pepper to taste
• 12 oz fettuccine or linguine for serving

How to Make this

1. Preheat oven to 400 F. In a bowl combine 1 lb ground chicken, 1 cup whole milk ricotta, 1/3 cup grated Parmesan, 1/2 cup panko, 1 large egg, 2 cloves garlic minced, 2 tbsp chopped parsley, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if using. Mix gently with your hands until just combined, dont overwork or theyll be dense. Chill 10 to 15 minutes to firm up.

2. Shape the mixture into 1 to 1 1/2 inch meatballs (about 18 to 20), wetting your hands helps. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high and brown meatballs in batches, about 2 to 3 minutes per side, do not crowd the pan.

3. Transfer browned meatballs back to the skillet or a baking sheet and finish in the oven 8 to 10 minutes, or until internal temp reaches 165 F.

4. While meatballs finish, cook 12 oz fettuccine or linguine in a large pot of heavily salted boiling water until al dente. Reserve 1 cup pasta water, then drain.

5. In the same skillet (wipe out burnt bits if needed) melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Add 3 cloves garlic minced and cook 30 to 45 seconds until fragrant but not brown.

6. Pour in 1 1/2 cups heavy cream, bring to a gentle simmer, then stir in 1/2 cup grated Parmesan until smooth and slightly thickened, about 3 to 5 minutes.

7. Add 5 oz fresh baby spinach in batches, stirring until wilted and incorporated. Season with a pinch of freshly grated nutmeg, 1 tbsp lemon juice if you want brightness, and salt and pepper to taste. If sauce seems too thick loosen with some reserved pasta water until it coats the back of a spoon.

8. For an extra silky sauce you can blitz it briefly with an immersion blender or regular blender, its optional but nice. Return meatballs to the skillet and simmer together 2 to 3 minutes so flavors meld and meatballs are heated through.

9. Toss the hot pasta with the spinach Alfredo, adding more pasta water as needed to get the right cling, then top with meatballs. Serve with extra grated Parmesan and a sprinkle of chopped parsley and more black pepper or red pepper flakes if you like.

Equipment Needed

1. Large mixing bowl for the meatball mix dont overwork it
2. Measuring cups and spoons (1 cup, 1/3 cup, 1/2 cup, tsp, etc)
3. Large ovenproof skillet (cast iron or heavy-bottomed works best)
4. Baking sheet (for finishing meatballs if not using the skillet)
5. Large pot for boiling the pasta
6. Colander to drain the pasta
7. Wooden spoon or silicone spatula for the sauce
8. Tongs or slotted spoon to turn and move meatballs
9. Instant-read thermometer to check meatball temp (165 F)
10. Immersion blender or regular blender, optional for a silkier sauce

FAQ

CHICKEN RICOTTA MEATBALLS WITH SPINACH ALFREDO SAUCE Recipe Substitutions and Variations

• Ground chicken: swap with ground turkey for almost the same flavor, or use 80/20 ground pork if you want juicier meatballs. If you pick pork, cut back a bit on added oil since it’s fattier.
• Whole milk ricotta: swap with well drained cottage cheese (pulse it in a food processor so it’s smooth), or mascarpone for a richer creaminess, or try 1/2 cup Greek yogurt + 1/4 cup cream cheese if you like a tangy note.
• Panko breadcrumbs: swap with regular breadcrumbs, crushed crackers, or almond flour for a low carb option. Use about the same volume, and if using almond flour you might need an extra egg if the mix feels loose.
• Heavy cream: swap with half and half + 2 tablespoons melted butter per cup to mimic richness, or use full fat coconut milk for dairy free meals. If you only have milk, thicken 1 cup milk with 1 tablespoon cornstarch mixed into a little cold water first.

Pro Tips

1) Dont overwork the mixture and if the ricotta seems watery, drain it first in a fine mesh strainer or cheesecloth for 15 to 20 minutes. A firmer mix holds together way better, and wetting your hands when you roll keeps the meatballs from sticking to you.

2) Get the pan truly hot and brown in small batches so you actually get a crust, dont crowd the pan. Finish in the oven if you need to, and use an instant read thermometer stuck into the center to be sure they hit 165 F.

3) Prevent a grainy Alfredo by taking the pan off heat before you add most of the Parmesan, then whisk in a little reserved pasta water to make it glossy. Keep the cream at a gentle simmer only, dont let it boil, and if the sauce looks split, whisk in a small knob of cold butter off heat to bring it back together.

4) Make ahead hacks: roll meatballs and flash freeze on a sheet, then bag them for later; reheat gently in the sauce so they finish cooking and soak up flavor. Also always taste and adjust at the end, a squeeze of lemon or a pinch more salt can lift the whole dish.

CHICKEN RICOTTA MEATBALLS WITH SPINACH ALFREDO SAUCE Recipe

Recipe by James Level

0.0 from 0 votes

I call them Ground Chicken Ricotta Meatballs, ricotta-studded chicken meatballs paired with a spinach Alfredo sauce that leans on a surprising pantry-staple twist.

Pin

Servings

4

servings

Calories

1173

kcal

Equipment: 1. Large mixing bowl for the meatball mix dont overwork it
2. Measuring cups and spoons (1 cup, 1/3 cup, 1/2 cup, tsp, etc)
3. Large ovenproof skillet (cast iron or heavy-bottomed works best)
4. Baking sheet (for finishing meatballs if not using the skillet)
5. Large pot for boiling the pasta
6. Colander to drain the pasta
7. Wooden spoon or silicone spatula for the sauce
8. Tongs or slotted spoon to turn and move meatballs
9. Instant-read thermometer to check meatball temp (165 F)
10. Immersion blender or regular blender, optional for a silkier sauce

Ingredients

• 1 lb ground chicken

• 1 cup whole milk ricotta

• 1/3 cup grated Parmesan cheese plus extra for serving

• 1/2 cup panko breadcrumbs

• 1 large egg

• 2 cloves garlic minced

• 2 tablespoons chopped fresh parsley

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon red pepper flakes optional

• 2 tablespoons olive oil for browning

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 3 cloves garlic minced for the sauce

• 1 1/2 cups heavy cream

• 1/2 cup grated Parmesan cheese for the sauce

• 5 ounces fresh baby spinach about 4 cups loosely packed

• pinch of freshly grated nutmeg

• 1 tablespoon lemon juice optional

• salt and freshly ground black pepper to taste

• 12 oz fettuccine or linguine for serving

Directions

• Preheat oven to 400 F. In a bowl combine 1 lb ground chicken, 1 cup whole milk ricotta, 1/3 cup grated Parmesan, 1/2 cup panko, 1 large egg, 2 cloves garlic minced, 2 tbsp chopped parsley, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if using. Mix gently with your hands until just combined, dont overwork or theyll be dense. Chill 10 to 15 minutes to firm up.
• Shape the mixture into 1 to 1 1/2 inch meatballs (about 18 to 20), wetting your hands helps. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high and brown meatballs in batches, about 2 to 3 minutes per side, do not crowd the pan.
• Transfer browned meatballs back to the skillet or a baking sheet and finish in the oven 8 to 10 minutes, or until internal temp reaches 165 F.
• While meatballs finish, cook 12 oz fettuccine or linguine in a large pot of heavily salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
• In the same skillet (wipe out burnt bits if needed) melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Add 3 cloves garlic minced and cook 30 to 45 seconds until fragrant but not brown.
• Pour in 1 1/2 cups heavy cream, bring to a gentle simmer, then stir in 1/2 cup grated Parmesan until smooth and slightly thickened, about 3 to 5 minutes.
• Add 5 oz fresh baby spinach in batches, stirring until wilted and incorporated. Season with a pinch of freshly grated nutmeg, 1 tbsp lemon juice if you want brightness, and salt and pepper to taste. If sauce seems too thick loosen with some reserved pasta water until it coats the back of a spoon.
• For an extra silky sauce you can blitz it briefly with an immersion blender or regular blender, its optional but nice. Return meatballs to the skillet and simmer together 2 to 3 minutes so flavors meld and meatballs are heated through.
• Toss the hot pasta with the spinach Alfredo, adding more pasta water as needed to get the right cling, then top with meatballs. Serve with extra grated Parmesan and a sprinkle of chopped parsley and more black pepper or red pepper flakes if you like.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 444g
• Total number of serves: 4
• Calories: 1173kcal
• Fat: 78g
• Saturated Fat: 36g
• Trans Fat: 0.5g
• Polyunsaturated: 8g
• Monounsaturated: 34g
• Cholesterol: 272mg
• Sodium: 1016mg
• Potassium: 673mg
• Carbohydrates: 71g
• Fiber: 4g
• Sugar: 4.5g
• Protein: 63g
• Vitamin A: 5000IU
• Vitamin C: 10mg
• Calcium: 378mg
• Iron: 3.5mg