Ingredients
For Chicken Meatballs
- 2 lbs ground chicken
- 1 large egg
- ¾ cup breadcrumbs (plain or Italian seasoned)
- ½ cup ricotta cheese
- 1 tsp garlic powder
- 2 ½ tsp Italian seasoning
- 1 ½ tsp sweet paprika
- 1 medium onion, diced very finely
- 1 tsp sea salt
- 1 tsp black pepper
For Spinach Alfredo Sauce
- 2 cups spinach, finely chopped
- 5 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 ¾ cups whole milk
- 1 cup heavy cream
- 1 egg yolk OR ¼ cup all-purpose flour (for thickening)
- ¼ tsp freshly grated nutmeg
- ⅓ cup parmesan cheese or pecorino
- ½ tsp sea salt
- ½ tsp black pepper, plus more to taste and for serving if desired
Instructions
- Prepare the Chicken Meatballs: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine ground chicken, egg, breadcrumbs, ricotta cheese, garlic powder, Italian seasoning, sweet paprika, finely diced onion, sea salt, and black pepper. Knead thoroughly until well blended. For seasoning accuracy, fry a small spoonful of the raw mixture until golden, taste, and adjust seasoning as needed, remembering the sauce will add salt.
- Shape and Bake Meatballs: Form the mixture into golf ball-sized meatballs and place them on a parchment-lined baking tray. Bake for 25-30 minutes, or until golden brown and fully cooked with an internal temperature of 165°F (74°C). Meanwhile, prepare any accompanying pasta or side dish as desired.
- Make the Spinach Alfredo Sauce: While the meatballs bake, melt the butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute without browning. If using egg yolk to thicken, pour in whole milk and heavy cream, stirring occasionally. In a small bowl, whisk the egg yolk, temper it by slowly adding a few tablespoons of the hot milk mixture while whisking, then stir it back into the skillet. Cook on low heat for 3-4 minutes until thickened. If using flour, whisk it into the butter and garlic to form a roux, cook 1-2 minutes, then gradually add milk and cream, whisking until smooth and thickened.
- Add Spinach and Finish Sauce: Stir in the finely chopped spinach and cook 6-7 minutes until wilted and tender. Add parmesan cheese, freshly grated nutmeg, salt, and pepper. Adjust consistency by adding more milk if the sauce is too thick.
- Combine Meatballs and Sauce: When meatballs are done, add them gently into the skillet with the Alfredo sauce and coat evenly. Serve immediately alongside pasta, rice, or bread for a satisfying meal.
Notes
- If you don’t have Italian seasoning, make your own blend using 1 tsp oregano, 1 tsp thyme, and ¼ tsp rosemary.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat meatballs and sauce gently in a skillet over low to medium heat, stirring occasionally. Add a splash of milk or water to maintain creaminess.
- Microwave reheating is possible using 30-second intervals, stirring between each, adding milk if sauce thickens too much.
- Avoid high heat when reheating to prevent sauce from separating.
- The meatballs can be frozen raw or cooked; the sauce can also be frozen separately for convenient meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
