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Chicken Ricotta Meatballs with Spinach Parmesan Sauce served on a plate
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Chicken Ricotta Meatballs with Spinach Parmesan Sauce

A delightful dish that combines tender chicken meatballs with a creamy spinach Parmesan sauce, perfect for family dinners or gatherings.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Chicken Ricotta Meatballs, comfort food, easy recipe, Family Dinner, Spinach Sauce
Servings: 4 servings
Calories: 350kcal

Ingredients

For the Meatballs

  • 1 lb 1 lb ground chicken Tender and lean, this forms the base of your meatballs.
  • 1/2 cup 1/2 cup ricotta cheese Adds a creamy texture and a subtle sweetness.
  • 1/4 cup 1/4 cup grated Parmesan cheese Imparts a rich depth of flavor.
  • 1/4 cup 1/4 cup breadcrumbs Helps bind the mixture together and adds a bit of crunch.
  • 1 large 1 large egg Acts as a binding agent and enhances moisture.
  • 2 cloves 2 cloves garlic, minced Provides aromatic and flavorful notes.
  • 2 tbsp 2 tbsp fresh parsley, chopped Adds freshness and a pop of color.
  • 1 tsp 1 tsp salt Essential for enhancing all the flavors.
  • 1/2 tsp 1/2 tsp black pepper Adds a gentle kick.
  • 1/2 tsp 1/2 tsp dried oregano Gives a hint of Mediterranean flavor.
  • 1 tbsp 1 tbsp olive oil For searing the meatballs to perfection.

For the Sauce

  • 2 cups 2 cups fresh spinach, chopped Nutrient-packed and adds vibrant color.
  • 1 cup 1 cup heavy cream The base of the luxurious sauce.
  • 1/2 cup 1/2 cup grated Parmesan cheese Additional flavor boost for the sauce.
  • Salt and pepper to taste Seasoning to your preference.
  • pinch Pinch of nutmeg (optional) Adds warmth and complexity to the sauce.

Instructions

Preparation

  • Combine the ground chicken, ricotta, grated Parmesan, breadcrumbs, egg, minced garlic, chopped parsley, salt, pepper, and oregano in a large bowl. Mix gently until everything is just combined.
  • Form the mixture into meatballs about 1.5 inches in diameter.

Cooking

  • Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides, about 5-6 minutes total.
  • Remove the meatballs from the pan and set aside.
  • In the same skillet, sauté minced garlic until fragrant, then add chopped spinach and cook until wilted.
  • Pour in heavy cream and stir in grated Parmesan, along with salt, pepper, and optional nutmeg. Simmer for 3-4 minutes until thickened.
  • Return the meatballs to the skillet, spoon the sauce over them, cover, and simmer on low for another 10 minutes.

Serving

  • Serve the meatballs hot, drizzled with sauce, and garnish with extra parsley and Parmesan.

Notes

Use fresh ricotta for a creamier texture. Avoid overmixing the meatball mixture to keep them tender.