Chicken Ricotta Meatballs with Spinach Parmesan Sauce
A delightful dish of tender meatballs made from ground chicken and ricotta, enveloped in a creamy spinach sauce.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Meatballs
- 1 lb ground chicken a lean, juicy base for the meatballs.
- 1/2 cup ricotta cheese provides creaminess and moisture.
- 1/4 cup grated Parmesan cheese adds nutty flavor.
- 1/4 cup breadcrumbs for binding and texture.
- 1 large egg helps hold everything together.
- 2 cloves garlic, minced infuses flavor.
- 2 tbsp fresh parsley, chopped brightens the dish.
- 1 tsp salt enhances flavor.
- 1/2 tsp black pepper for a touch of heat.
- 1/2 tsp dried oregano aromatic herb for depth.
- 1 tbsp olive oil for cooking the meatballs.
For the Sauce
- 2 cups fresh spinach, chopped nutritious and vibrant.
- 1 cup heavy cream creates the luscious sauce.
- 1/2 cup grated Parmesan cheese extra flavor for the sauce.
- Pinch nutmeg (optional) adds warmth and complexity.
Instructions
Preparation
- In a large bowl, gently combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, fresh parsley, salt, black pepper, and dried oregano. Be careful not to over-mix.
- Take portions of the mixture and roll them into balls, each about 1.5 inches in diameter. Place them on a plate as you form them.
Cooking
- In a large skillet, heat a drizzle of olive oil over medium heat. Once hot, add the meatballs and sear them on all sides until they develop a golden-brown crust, about 5-6 minutes. Remove the meatballs and set aside.
- In the same skillet, add more olive oil if needed and sauté the minced garlic until fragrant. Add the chopped spinach and allow it to wilt down, about 2 minutes. Then pour in the heavy cream and additional Parmesan cheese, seasoning with salt, pepper, and nutmeg if using. Stir and simmer for 3-4 minutes until the sauce thickens.
- Return the seared meatballs to the skillet with the sauce. Spoon sauce over the meatballs, cover, and simmer on low heat for about 10 minutes.
Serving
- Plate the meatballs draped in the spinach Parmesan sauce. Garnish with extra parsley and Parmesan cheese if desired.
Notes
To keep the meatballs tender, mix the ingredients just until combined. Consider adding crushed red pepper flakes for heat or a splash of lemon juice for brightness. Let the meatballs sit in the sauce for a few minutes before serving for the best flavor.