Ingredients:

  • 1 lb (454g) ground chicken
  • ½ cup (120ml) ricotta cheese (whole milk preferred)
  • ¼ cup (30g) grated Parmesan cheese
  • ¼ cup (30g) panko breadcrumbs (or gluten-free alternative)
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil, for browning
  • ½ cup (1 stick/113g) unsalted butter
  • 2 cloves garlic, minced
  • 2 cups (473ml) heavy cream
  • 1 cup (100g) grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon white pepper (or black pepper)
  • Pinch of grated nutmeg (optional)

Instructions:

  1. In a large bowl, gently combine all meatball ingredients until just mixed. Avoid overmixing.
  2. Roll the mixture into 1-inch meatballs.
  3. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides. Don't overcrowd the pan; work in batches if necessary.
  4. Transfer the browned meatballs to a baking sheet and bake at 375°F (190°C) for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Alternatively, finish cooking in the sauce.
  5. Melt butter in a saucepan over medium heat. Add garlic and sauté until fragrant (about 1 minute).
  6. Pour in heavy cream and bring to a simmer, stirring occasionally.
  7. Reduce heat to low and gradually whisk in the Parmesan cheese until smooth and melted.
  8. Season with salt, pepper, and nutmeg (if using).
  9. Add the cooked meatballs to the Alfredo sauce and simmer for a few minutes to allow the flavors to meld. Serve immediately over pasta or with crusty bread.