Hey there! So, you know that feeling when you discover a dish that just becomes a household legend? Well, that’s exactly what happened with these Chicken Ricotta Meatballs with Spinach Alfredo Sauce in my family. The first time I made it, I was a bit skeptical. I mean, who would’ve thought chicken, ricotta, and spinach could be such a dream team? But let me tell you, it was like finding the missing piece to the puzzle. Even my picky eater gave it a thumbs up!
Why You’ll Love This Dish
This is my go-to when I want something that’s both comforting and impressive (without too much fuss). My family goes nuts for this because it’s creamy, cheesy, and somehow feels indulgent without being over-the-top. And honestly, I love it because it’s one of those dishes where the leftovers taste even better. I once tried substituting the chicken with turkey, and it worked well; not quite the same but definitely still tasty!
Ingredients
- 500g ground chicken (sometimes I use turkey if that’s what’s in the fridge!)
- 1 cup ricotta cheese (any brand will do, Grandma prefers the organic kind)
- 1/2 cup breadcrumbs (panko is my favorite, but regular works too)
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for frying
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Optional: A squeeze of lemon juice for a bit of zing
Directions
- Mix together the ground chicken, ricotta, breadcrumbs, egg, garlic, salt, and pepper in a large bowl. This is where I usually sneak a taste just to check the seasoning (hey, don’t judge!).
- Heat some olive oil in a pan over medium heat. Roll the chicken mixture into meatballs, about golf ball size, and fry until golden brown on all sides. They might look a bit weird halfway through, but trust me, they’ll turn out fine!
- Remove the meatballs and set them aside. In the same pan, toss in the spinach and let it wilt down. Then pour in the heavy cream and stir in the Parmesan cheese until you have a creamy sauce.
- Add the meatballs back to the pan, coating them in the sauce. Let them simmer for a few minutes until everything’s nicely combined.
- If you like a little tang, add a squeeze of lemon juice right before serving. That’s what I do when I’m feeling fancy.
Notes
I’ve discovered that letting the meatballs rest a bit before frying helps them hold together better. And yes, I’ve learned this the hard way! Also, if you’re out of heavy cream, half-and-half with a bit of butter can work in a pinch.
Variations I’ve Tried
Once, I added some sun-dried tomatoes to the sauce, which was delightful. However, my attempt to make it with coconut milk didn’t quite hit the mark—live and learn, right?
Equipment You Might Need
If you don’t have a non-stick pan, don’t sweat it. A regular pan will do; just keep an eye on those meatballs, so they don’t stick!
Storing the Leftovers
These meatballs keep well in the fridge for about 2-3 days, though honestly, in my house, it never lasts more than a day! Just pop ’em in a microwave to reheat.
Serving Suggestions
We like to serve this over pasta, but sometimes I just go for a crusty baguette on the side. It sops up the sauce beautifully.
Pro Tips
Don’t rush the frying process. I once tried rushing this step and regretted it because the meatballs fell apart. Patience is key here!
FAQ
Can I use dried spinach? Sure, but you might miss that fresh flavor. I do prefer fresh when I can get it.
Any tips for keeping the meatballs from sticking? A good preheated pan and a dash of patience do wonders. A bit more oil won’t hurt either.
Can I freeze them? Absolutely, just pop them in an airtight container. They’re great for when you’re in a pinch.