Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 25-30 minutes (meatballs), 10-15 minutes (sauce)
Ingredients:
Meatballs:
1 pound ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon dried Italian seasoning (optional)
Salt and pepper to taste
1 tablespoon olive oil (optional, for drizzling)
Spinach Alfredo Sauce:
2 cups heavy cream
1 cup grated Parmesan cheese
5 oz fresh spinach, wilted and chopped (or frozen spinach, thawed and squeezed dry)
2 cloves garlic, minced (optional)
Salt and pepper to taste
Pinch of nutmeg (optional)
Instructions:
Meatballs:
Preheat Oven:
Preheat your oven to 400°F (200°C).
Combine Ingredients:
In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning (if using), salt, and pepper.
Mix everything until well combined.
Shape Meatballs:
Shape the mixture into meatballs, about 1-1.5 inches in diameter.
Bake Meatballs:
Arrange the meatballs on a baking sheet lined with parchment paper.
Drizzle with olive oil if desired.
Bake for 25-30 minutes, or until they are fully cooked and golden brown.
Spinach Alfredo Sauce:
Prepare Spinach: If using fresh spinach, wilt it in a pan. If using frozen, thaw and squeeze dry.
Combine Ingredients:
In a saucepan over medium heat, combine the heavy cream, Parmesan cheese, and minced garlic (if using).
Stir until the cheese is melted and the sauce is smooth.
Add Spinach:
Stir in the wilted and chopped spinach.
Season with salt, pepper, and a pinch of nutmeg (if using).
Simmer:
Simmer for a few minutes, stirring occasionally, until the sauce has thickened slightly.
Assemble and Serve:
Serve:
Serve the meatballs with the Spinach Alfredo Sauce.
Serve over pasta, zucchini noodles, or as a standalone dish.