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Chicken Ricotta Meatballs

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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

  1. In a large bowl, combine the ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, parsley, salt, and pepper. Mix gently until just combined.
  2. Shape the mixture into 1 ½-inch meatballs and place them on a lined baking sheet.
  3. 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.
  4. In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
  5. Stir in the chicken broth and bring to a simmer. Add the heavy cream, Parmesan, salt, and pepper, cooking until the sauce thickens slightly.
  6. 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.
  7. 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

Find it online: https://www.delicetreats.com/chicken-ricotta-meatballs/