Why are my meatballs tough instead of tender?

Tough meatballs usually result from overmixing the meat mixture or compacting them too firmly when shaping. Handle the mixture gently and mix just until combined. Also, make sure you're using the ricotta and soaked breadcrumbs, as these are key to the tender texture.

Can I make this dish ahead for a dinner party?

Absolutely! You can prepare the meatballs up to a day ahead and refrigerate them uncooked. The day of your party, bake them and make the fresh sauce. Alternatively, you can fully prepare the dish earlier in the day, refrigerate, and gently reheat before serving.

My sauce is too thin. How can I thicken it?

If your sauce is thinner than you'd like, let it simmer a bit longer before adding the meatballs. For an immediate fix, make a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, then stir it into the simmering sauce until it thickens.

Can I use pre-made meatballs to save time?

While homemade provides the best flavor and texture, you can use quality store-bought chicken or turkey meatballs in a pinch. Just know that you'll miss out on the wonderful ricotta-infused tenderness that makes this recipe special.

Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe

Name: Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-inspired
Ingredients: 1.5 pounds ground chicken; ¾ cup whole milk ricotta cheese; ½ cup breadcrumbs; ¼ cup milk; ⅓ cup freshly grated Parmesan cheese; 1 large egg; ¼ cup fresh parsley, finely chopped; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper to taste; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1½ cups heavy cream; 2 cups baby spinach; 1 cup freshly grated Parmesan cheese; Salt and pepper to taste

Description

Delightfully tender and flavorful chicken ricotta meatballs are paired with a creamy spinach Alfredo sauce, making a comforting and hearty dish perfect for any meal. Serve it over pasta or with crusty bread for a truly satisfying experience.

Ingredients

Units Scale

For the Meatballs:

1.5 pounds ground chicken
3/4 cup whole milk ricotta cheese
1/2 cup breadcrumbs
1/4 cup milk
1/3 cup freshly grated Parmesan cheese
1 large egg
1/4 cup fresh parsley, finely chopped
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste

For the Spinach Alfredo Sauce:

2 tablespoons unsalted butter
2 cloves garlic, minced
1 1/2 cups heavy cream
2 cups baby spinach
1 cup freshly grated Parmesan cheese
Salt and pepper to taste

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Instructions

Preheat the oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure an even bake.
Prepare the meatball mixture
In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs soaked in milk, Parmesan cheese, egg, parsley, minced garlic, Italian seasoning, and a pinch of salt and pepper. Stir until everything is just combined, avoiding overmixing to keep the meatballs tender.
Form the meatballs and bake
Using your hands or a scoop, form the mixture into evenly sized meatballs, placing them on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through.
Make the Spinach Alfredo Sauce
In a skillet set over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. Finally, add the baby spinach and cook until wilted. Season the sauce with salt and pepper to taste.
Combine the meatballs and sauce
Transfer the baked meatballs to the skillet with the sauce. Gently stir to coat the meatballs completely in the creamy spinach Alfredo sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.
Serve and enjoy
Serve the meatballs hot over your choice of pasta or alongside some crusty bread to soak up every bit of the sauce.

Notes

To prevent the meatballs from sticking to your hands while forming them, lightly dampen your hands with water.
If the sauce becomes too thick, thin it out with a splash of milk or chicken broth.
You can substitute ground turkey for chicken if desired.
This dish pairs well with fettuccine, linguine, or even zucchini noodles for a lighter alternative.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking.

Nutrition

Serving Size: 1 Serving
Calories: 450kcal
Sugar: 2g
Sodium: 720mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 33g
Cholesterol: 150mg