Chicken Ricotta Meatballs with Tomato Basil Alfredo Sauce
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Ingredients
For the Chicken Ricotta Meatballs:
1 lb (450 g) ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 large egg
1/2 cup breadcrumbs
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and black pepper to taste
2 tablespoons olive oil (for baking or frying)
For the Tomato Basil Alfredo Sauce:
2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1 cup canned crushed tomatoes
1/2 cup grated Parmesan cheese
1 tablespoon fresh basil, chopped
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional, for heat)
Salt and black pepper to taste
Instructions
Prepare the Chicken Ricotta Meatballs
Preheat Oven (if baking):
Preheat your oven to 400°F (200°C).
Mix Meatball Ingredients:
In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, parsley, egg, breadcrumbs, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix until well combined but be careful not to overmix.
Form Meatballs:
Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
Cook Meatballs:
For Baking: Bake in the preheated oven for 20-25 minutes, or until cooked through and golden brown.
For Frying: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, about 10-12 minutes.
Prepare the Tomato Basil Alfredo Sauce
Sauté Onion and Garlic:
In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute, until fragrant.
Make Sauce:
Stir in the heavy cream and bring to a simmer. Add the crushed tomatoes, grated Parmesan cheese, chopped basil, dried basil, and red pepper flakes (if using). Simmer for 5-7 minutes, until the sauce is heated through and slightly thickened.
Season Sauce:
Season with salt and black pepper to taste. Adjust seasoning as needed.
Combine and Serve
Add Meatballs to Sauce:
Gently add the cooked meatballs to the tomato basil Alfredo sauce. Simmer for an additional 5 minutes to allow the meatballs to absorb some of the sauce flavors.
Serve:
Serve the chicken ricotta meatballs with the tomato basil Alfredo sauce over pasta, rice, or with crusty bread.
Garnish:
Garnish with additional fresh basil and grated Parmesan cheese if desired.
Tips:
Meatballs: To ensure even cooking, make sure the meatballs are of uniform size.
Sauce: For a richer sauce, you can add more Parmesan cheese or a splash of white wine.
Serving: These meatballs are great with pasta, but they also pair well with rice or as a filling for sandwiches.
Enjoy this comforting and flavorful Chicken Ricotta Meatballs with Tomato Basil Alfredo Sauce, a delicious blend of creamy Alfredo and tangy tomato basil flavors!