Ricotta keeps these chicken meatballs incredibly tender, and a little Cajun spice keeps them interesting.
Prep15 min
Cook25 min
Total40 min
Serves6
LevelIntermediate
What makes it special
Egg
Paprika
Butter
Flour
Chicken meatballs can be dry and boring. These aren't. A scoop of ricotta keeps them soft and juicy, and Cajun seasoning gives them a warm, savory kick. Then they're tucked into a creamy, garlicky spinach Alfredo. Dinner sorted.
What makes them so good
Ricotta for tenderness. It's the secret to light, moist chicken meatballs.
Bold seasoning. Cajun spice, smoked paprika, garlic and onion powder.
Oven-baked. Golden outside, juicy inside, no splattering pan.
A lighter Alfredo. Milk and a little cream instead of all cream, with plenty of spinach.
Tips
Mix the meatball mixture gently; overworking makes them tough.
Wet your hands to roll them easily.
Whisk the milk in slowly so the sauce stays smooth.
Add the spinach right at the end so it stays bright green.
Serving ideas
Over fettuccine or penne
On creamy mashed potatoes
With rice or polenta
With a crisp green salad on the side
Make-ahead
Bake the meatballs up to a day ahead and keep them in the fridge, or freeze the baked meatballs for up to 2 months. Make the sauce fresh and warm the meatballs in it.
Leftovers keep for 3 days. Reheat gently with a splash of milk.
Cajun Chicken Ricotta Meatballs in Spinach Alfredo
Tender baked chicken and ricotta meatballs with Cajun spices, simmered in a creamy garlic Alfredo sauce with fresh spinach.
Pasta Intermediate American
Prep
15 min
Cook
25 min
Total
40 min
Servings
6
Ingredients 22 items
Tap to check off as you go
Meatballs
Creamy Spinach Alfredo
Instructions 10 steps
1
Heat the oven to 400°F (205°C) and line a baking sheet with parchment.
2
Mix the ground chicken, ricotta, egg, breadcrumbs, Parmesan, garlic, onion powder, Cajun seasoning, paprika, salt and pepper just until combined.
3
Roll into meatballs, place on the sheet and brush with olive oil.
4
Bake for 18 to 22 minutes, until golden and cooked through.
5
For the sauce, melt the butter in a skillet and cook the garlic for 30 seconds.
6
Whisk in the flour and cook for 1 minute.
7
Slowly whisk in the broth, milk and cream and simmer until thickened.
8
Stir in the Parmesan until smooth, then add the spinach and let it wilt.
9
Season with nutmeg, salt and pepper.
10
Add the meatballs, spoon the sauce over them and simmer briefly.
Nutrition per serving
Calories
520
Protein
36g
Carbs
14g
Fat
37g
Sugar
3g
Fiber
2g
Sodium
720mg
Questions, answered
Why ricotta in meatballs?
It adds moisture and makes chicken meatballs soft and light instead of dry.
Can I make the meatballs ahead?
Yes. Bake them a day ahead, keep them in the fridge and warm them in the sauce.
Is it very spicy?
No, it's mild and warming. Increase the Cajun seasoning for more kick.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
