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Chicken Ricotta Meatballs in Spinach Parmesan Sauce garnished with herbs
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Chicken Ricotta Meatballs with Spinach Parmesan Sauce

A delightful combination of tender chicken meatballs and a creamy spinach parmesan sauce, perfect for family dinners.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Chicken Ricotta Meatballs, comfort food, Family Dinner, Meatballs, Spinach Parmesan Sauce
Servings: 4 servings
Calories: 375kcal

Ingredients

For the Meatballs

  • 1 lb ground chicken The base of our delicious meatballs.
  • 1/2 cup ricotta cheese Adds creaminess and keeps meatballs moist.
  • 1/4 cup grated Parmesan cheese Provides a salty flavor.
  • 1/4 cup breadcrumbs Acts as a binder for the meatballs.
  • 1 large egg Helps hold everything together.
  • 2 cloves garlic, minced Infuses aromatic flavor.
  • 2 tbsp fresh parsley, chopped Adds freshness.
  • 1 tsp salt Enhances overall flavor.
  • 1/2 tsp black pepper Adds warmth.
  • 1/2 tsp dried oregano Adds earthy notes.
  • 1 tbsp olive oil For sautéing.

For the Sauce

  • 2 cups fresh spinach, chopped Brings vibrant color and nutrients.
  • 1 cup heavy cream Makes the sauce creamy.
  • 1/2 cup grated Parmesan cheese Additional depth in the sauce.
  • to taste salt and pepper
  • pinch nutmeg (optional) Adds warmth to the sauce.

Instructions

Preparation

  • In a large bowl, combine the ground chicken, ricotta, Parmesan cheese, breadcrumbs, egg, minced garlic, parsley, salt, pepper, and oregano. Mix gently until just combined.
  • Using your hands, form the mixture into balls, about 1.5 inches in diameter.

Cooking

  • Heat olive oil in a large skillet over medium heat and brow the meatballs on all sides for 5-6 minutes. Remove them from the pan and set aside.
  • In the same skillet, add more olive oil if needed, and sauté the garlic until fragrant, about 30 seconds.
  • Add the spinach and cook until wilted.
  • Pour in the heavy cream and remaining Parmesan cheese, followed by salt, pepper, and nutmeg. Stir and simmer for 3-4 minutes until it thickens.
  • Return the meatballs to the skillet, spooning the sauce over them. Cover and reduce heat to low, simmering for about 10 minutes until fully cooked.

Serving

  • Plate the meatballs drizzled with sauce and garnish with parsley and Parmesan cheese.

Notes

Use freshly grated Parmesan for the best flavor. Optional: Add red pepper flakes for heat or substitute spinach with kale.