Ingredients:

  • 500g (1.1 lbs) ground chicken
  • 250g (1 cup) whole milk ricotta cheese, drained well
  • 1 large egg, lightly beaten
  • 50g (1/2 cup) grated Parmesan cheese, plus more for serving
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup breadcrumbs (panko recommended)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil, for browning
  • 50g (4 tablespoons) unsalted butter
  • 2 cloves garlic, minced
  • 250ml (1 cup) heavy cream
  • 125ml (1/2 cup) chicken broth
  • 100g (4 ounces) baby spinach, roughly chopped
  • 50g (1/2 cup) grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Pinch of nutmeg (optional)
  • Cooked pasta (linguine or fettuccine recommended), for serving

Instructions:

  1. Combine ground chicken, ricotta, egg, Parmesan, garlic, parsley, breadcrumbs, salt, and pepper in a large bowl. Gently mix until just combined.
  2. Roll the mixture into small, approximately 1-inch meatballs.
  3. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides in batches, being careful not to overcrowd the pan. Remove from skillet and set aside.
  4. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
  5. Pour in heavy cream and chicken broth. Bring to a simmer, stirring occasionally.
  6. Stir in spinach and Parmesan cheese until the spinach wilts and the cheese is melted and the sauce is smooth.
  7. Gently add the browned meatballs to the Alfredo sauce. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
  8. Serve the creamy chicken ricotta meatballs and spinach Alfredo sauce over cooked pasta. Garnish with extra Parmesan cheese and fresh parsley.