Chicken Ricotta Meatballs with Spinach Alfredo Sauce

For the Meatballs:
– 1 lb ground chicken
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1/2 cup breadcrumbs
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon Italian seasoning
For the Spinach Alfredo Sauce:
– 2 tablespoons butter
– 1 clove garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 cups fresh spinach, chopped
– Salt and pepper to taste
– Cooked pasta, for serving
1. Preheat oven to 400Β°F (200Β°C).
2. In a bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. Mix well.
3. Form into 1-inch meatballs and place on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, until cooked through and lightly golden.
5. While meatballs are baking, make the sauce: In a saucepan over medium heat, melt butter. Add garlic and sautΓ© until fragrant.
6. Stir in heavy cream and Parmesan, bring to a simmer, and let cook until slightly thickened, about 5 minutes.
7. Add chopped spinach to the sauce, season with salt and pepper, and cook until spinach is wilted.
8. Serve meatballs over cooked pasta, topped with the spinach Alfredo sauce.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 650 kcal | Servings: 4 servings

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