Easy Chicken Ricotta Meatballs 35 minutes

These ultra-tender chicken meatballs get their juicy texture from ricotta, then get smothered in a creamy spinach Alfredo sauce for a restaurant-worthy meal that’s ready in 35 minutes flat!

Why This Recipe Works

✔ Ricotta keeps meatballs moist – no dry chicken here!
✔ One-pan wonder – meatballs and sauce cook in the same skillet
✔ Sneaky greens – spinach blends seamlessly into the rich sauce
✔ Versatile serving options – great with pasta, zoodles, or crusty bread

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Ingredient Breakdown | Chicken Ricotta Meatballs 

For the Meatballs

• 1 lb ground chicken (thighs for more flavor, breast for leaner)
• ½ cup ricotta (whole milk for best texture)
• ¼ cup grated Parmesan (freshly grated melts better)
• 1 egg (binder)
• ½ cup breadcrumbs (panko for crispier texture)
• 2 garlic cloves, minced
• 1 tsp Italian seasoning (or ¼ tsp each basil, oregano, thyme)
• Salt & pepper (season well—chicken needs it!)

For the Spinach Alfredo

• 2 tbsp butter (salted preferred)
• 3 garlic cloves, minced
• 1 cup heavy cream (sub half with milk for lighter version)
• 1 cup Parmesan (freshly grated—no pre-shredded!)
• 2 cups fresh spinach (rough chopped)
• Nutmeg (just a pinch—secret flavor booster!)

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Step-by-Step Instructions | Chicken Ricotta Meatballs

1️⃣ Mix & Form Meatballs

1. In a bowl, combine all meatball ingredients except oil.
2. Mix gently (overworking = tough meatballs).
3. Roll into 1.5-inch balls (~18 total).

Pro Tip: Wet hands prevent sticking when rolling!

2️⃣ Cook to Golden Perfection

1. Heat olive oil in large skillet over medium heat.
2. Cook meatballs 5-7 minutes, turning to brown all sides.
3. Transfer to plate (they’ll finish cooking in sauce later).

3️⃣ Build the Alfredo Sauce

1. In same skillet, melt butter over medium heat.
2. Sauté garlic 30 seconds until fragrant.
3. Pour in cream, simmer 2 minutes.
4. Whisk in Parmesan until smooth.
5. Stir in spinach, salt, pepper, nutmeg.

4️⃣ Combine & Serve

• Return meatballs to sauce, simmer 3-5 minutes.
• Serve over:
  🍝 Fettuccine (classic pairing)
  🥖 Crusty bread (for sauce mopping)
  🥦 Roasted veggies (low-carb option)

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Expert Tips | Chicken Ricotta Meatballs

🔥 For even cooking: Make uniform-sized meatballs using a cookie scoop.
🔥 Prevent sticking: Let meatballs sit 1 minute before turning in pan.
🔥 Sauce too thick? Thin with pasta water or milk 1 tbsp at a time.
🔥 Make ahead: Meatballs can be formed 1 day ahead—store covered in fridge.

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Serving & Presentation | Chicken Ricotta Meatballs

🍽 Elevate your plating:

• Twirl pasta with tongs for height
• Place 3-4 meatballs on top
• Drizzle extra sauce, garnish with red pepper flakes + parsley

📸 Instagram-worthy touch:
Show the cheesy pull with a fork lift!

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Storage & Reheating | Chicken Ricotta Meatballs

❄️ Fridge: Up to 3 days in airtight container.
❄️ Freezer: Meatballs (without sauce) freeze well for 2 months.
🔥 Reheat: Gently in skillet with splash of cream to revive sauce.

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FAQ

Can I use turkey instead of chicken?

✅ Yes! Ground turkey works perfectly.

How to make gluten-free?

🌾 Use GF breadcrumbs or almond flour.

Why did my sauce break?

▸ Cheese was pre-shredded (contains anti-caking agents)
▸ Heat was too high—simmer gently!

No fresh spinach?

🥬 Use 1 cup frozen (thawed and squeezed dry).

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Nutrition (Per Serving)

• Calories: 520
• Protein: 38g
• Carbs: 15g

Chef’s Secret: For extra flavor, brown the meatballs in bacon fat instead of oil!

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Tag #RicottaMeatballMagic! Want a spicy arrabbiata version? 😊

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