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Ricotta Spinach Meatballs with Garlic Parmesan Cream

Ricotta Spinach Meatballs with Garlic Parmesan Cream
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Ricotta Spinach Meatballs with Garlic Parmesan Cream are tender, creamy meatballs combining ricotta cheese, fresh spinach, and lean ground meat, paired with a rich and velvety garlic Parmesan cream sauce. This comforting and flavorful dish is perfect for family dinners or special occasions, offering a nutritious twist with fresh veggies and a decadent sauce that elevates every bite.

Ingredients

Scale

For the Meatballs

  • 1 cup whole-milk ricotta cheese
  • 1 cup fresh spinach, finely chopped
  • 1 pound lean ground beef, turkey, or chicken
  • 1/2 cup breadcrumbs (use gluten-free if needed)
  • 1/3 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian herbs (oregano and basil)
  • 2 tablespoons olive oil (for browning)

For the Garlic Parmesan Cream Sauce

  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Prepare the Spinach: Wash and finely chop fresh spinach. If using frozen spinach, thaw it completely and squeeze out excess moisture to avoid soggy meatballs.
  2. Mix Meatball Ingredients: In a large bowl, combine the ground meat, ricotta cheese, chopped spinach, breadcrumbs, Parmesan, egg, minced garlic, salt, pepper, and Italian herbs. Gently mix until all ingredients are evenly incorporated without overworking the mixture.
  3. Form Meatballs: Using your hands or a cookie scoop, shape the mixture into evenly sized balls about 1.5 inches in diameter. Place them on a parchment-lined baking sheet as you work.
  4. Cook the Meatballs: Heat olive oil in a skillet over medium-high heat. Brown the meatballs on all sides to develop a rich crust, then transfer them to a baking dish. Finish cooking in a preheated oven at 350°F (175°C) for approximately 15 minutes or until cooked through.
  5. Make the Garlic Parmesan Cream Sauce: In the same skillet, reduce the heat to medium-low and add minced garlic, sautéing until fragrant (about 1 minute). Stir in the heavy cream and freshly grated Parmesan cheese. Let the sauce simmer gently, stirring occasionally, until it thickens to a creamy consistency.
  6. Combine and Serve: Return the cooked meatballs to the skillet with the garlic Parmesan cream sauce. Toss gently to coat each meatball evenly in the sauce. Serve immediately to enjoy the best flavor and texture.

Notes

  • Don’t overmix the meatball mixture to keep meatballs tender and prevent them from becoming dense.
  • Drain spinach well to avoid excess moisture which can cause meatballs to fall apart.
  • Use freshly grated Parmesan cheese for better melting and richer flavor than pre-grated cheese.
  • Brown meatballs first to form a flavorful crust and lock in juices before baking.
  • Simmer the cream sauce gently to prevent it from boiling or curdling, keeping it silky smooth.

Nutrition

Keywords: ricotta, spinach, meatballs, garlic Parmesan cream, comfort food, easy dinner, family meal, Italian, gluten-free

Find it online: https://mealsbysarah.com/ricotta-spinach-meatballs-with-garlic-parmesan-cream/