Mediterranean Ricotta Spinach Meatballs with Garlic Parmesan Cream
These Mediterranean-inspired meatballs are tender, juicy, and full of flavor thanks to creamy ricotta and fresh spinach mixed right into the meat. They’re finished in a silky garlic Parmesan cream sauce that makes them irresistible. Perfect over pasta, rice, or with warm crusty bread, this dish feels both comforting and elevated—ideal for a family dinner or a special gathering.
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Meatballs:
1 lb (400 g) ground chicken or turkey
½ cup (150 g) ricotta cheese
1 cup (30 g) fresh spinach, finely chopped
1 large egg
½ cup breadcrumbs (more if mixture feels too wet)
2 cloves garlic, minced
Salt and pepper, to taste
2 tbsp olive oil (for browning)
For the Garlic Parmesan Cream Sauce:
1 cup heavy cream
2 cloves garlic, minced
½ cup Parmesan cheese, grated
Salt and pepper, to taste
Fresh parsley or herbs of choice, for garnish
Instructions
Make the meatball mixture:
In a large bowl, combine ground chicken or turkey, ricotta, chopped spinach, egg, breadcrumbs, minced garlic, salt, and pepper. Mix gently until just combined (don’t overwork, or the meatballs can turn dense).
Form the meatballs:
Roll into meatballs, about 1 ½ inches in diameter. Place on a plate or tray.
Brown the meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides for 2–3 minutes. They don’t need to cook through at this stage—just get some color. Remove and set aside.
Make the sauce:
In the same skillet, add a touch more oil if needed, then sauté the garlic for about 30 seconds until fragrant. Pour in the heavy cream, stirring to loosen any browned bits from the pan. Simmer gently for 2–3 minutes.
Add cheese and seasonings:
Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Finish the meatballs:
Return the browned meatballs to the skillet, coating them in the sauce. Cover and let them simmer for 8–10 minutes, or until fully cooked through.
Garnish and serve:
Sprinkle with fresh parsley or your choice of herbs. Serve hot over pasta, rice, or with crusty bread.
Tips
Handle gently: Mix the meatball ingredients with a light hand. Overmixing can make the texture tough.
Test seasoning: Cook a small piece of the meatball mixture in a pan first to taste and adjust salt or herbs before shaping all the meatballs.
Keep them uniform: Use a cookie scoop or spoon to make even-sized meatballs so they cook at the same rate.
Don’t skip browning: It adds flavor and helps the meatballs hold up better in the sauce.
Adjust sauce thickness: If the cream sauce is too thick, stir in a splash of chicken broth or milk. If too thin, simmer uncovered for a few minutes to reduce.
Variations
Cheese swap: Use Pecorino Romano instead of Parmesan for a sharper bite, or add a little mozzarella for extra creaminess.
Add herbs: Fresh basil, oregano, or dill can give the dish more Mediterranean character.
Extra vegetables: Mix in finely grated zucchini or carrots with the spinach for added nutrition.
Spice it up: A pinch of red pepper flakes or smoked paprika in the sauce will add warmth.
Make it lighter: Use half-and-half instead of heavy cream, or Greek yogurt whisked with Parmesan for a tangy twist.
Different serving ideas: Instead of pasta or rice, try serving the meatballs over couscous, quinoa, or polenta.
Q&A
Can I make these meatballs ahead of time?
Yes. You can shape the meatballs a day in advance and keep them covered in the fridge until ready to cook. You can also brown them, refrigerate, and finish them in the sauce later.
Can I bake the meatballs instead of pan-frying?
Absolutely. Arrange them on a parchment-lined baking sheet and bake at 400°F (200°C) for 15–18 minutes, then add them to the sauce to finish cooking.
Can I freeze them?
Yes. Cook the meatballs fully (without the sauce), cool, and freeze them in a sealed container. When ready, reheat in the cream sauce or tomato sauce.
What can I serve them with?
They pair well with pasta, couscous, rice, mashed potatoes, or even tucked into pita bread for a Mediterranean-style sandwich.
Nutrition
(per serving, 4 servings)
Calories: ~460
Protein: 34 g
Fat: 30 g
Carbohydrates: 12 g
Fiber: 1 g
Sugar: 2 g
(Values will vary depending on portion size, meat choice, and sauce thickness.)
Conclusion
Mediterranean Ricotta Spinach Meatballs with Garlic Parmesan Cream are tender, flavorful, and versatile. The ricotta and spinach keep the meatballs moist, while the Parmesan cream sauce adds a rich finish. Whether you serve them over pasta, grains, or with warm bread, this dish strikes the perfect balance between comfort food and Mediterranean freshness. It’s a recipe worth keeping in your weeknight rotation and also elegant enough for entertaining.