Description
These Chicken Ricotta Meatballs are a tender, flavorful twist on a classic favorite. Juicy ground chicken combines with creamy ricotta and savory Parmesan, all simmered in a rich, garlic-infused cream sauce with fresh spinach. Perfect for weeknight dinners or special occasions, this dish pairs beautifully with pasta, rice, or crusty bread.
Ingredients
- For the Meatballs:
- For the Creamy Sauce:
Instructions
- In a large bowl, combine the ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, parsley, salt, and pepper. Mix gently until just combined.
- Shape the mixture into 1 ½-inch meatballs and place them on a lined baking sheet.
- Heat a skillet over medium heat with a drizzle of olive oil. Sear the meatballs for 2-3 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
- Stir in the chicken broth and bring to a simmer. Add the heavy cream, Parmesan, salt, and pepper, cooking until the sauce thickens slightly.
- Add the spinach to the sauce and stir until wilted. Return the meatballs to the skillet, spooning the sauce over them. Cover and simmer for 10-12 minutes, or until the meatballs are fully cooked.
- Serve the meatballs and sauce over pasta, rice, or alongside crusty bread. Garnish with extra Parmesan and parsley, if desired.
Notes
For a touch of spice, add a pinch of red pepper flakes to the sauce.
You can swap spinach with kale or arugula for a different flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently in a skillet with a splash of cream or broth