Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Servings: 4
Ingredients:
For the Meatballs:
1 lb (450 g) ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper, to taste
2 tbsp fresh parsley, chopped (optional)
For the Spinach Alfredo Sauce:
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
3/4 cup grated Parmesan cheese
1/4 tsp nutmeg (optional, for warmth)
Salt and pepper, to taste
3 cups fresh spinach, roughly chopped
For Serving:
Cooked pasta (such as fettuccine or penne), for serving
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Meatballs:
Preheat Oven: Preheat your oven to 400°F (200°C).
Mix Ingredients: In a large bowl, combine ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, pepper, and parsley (if using). Mix until well combined.
Form Meatballs: Shape the mixture into meatballs, about 1-1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
Bake the Meatballs:
Bake: Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through and golden brown.
Prepare the Spinach Alfredo Sauce:
In a large skillet add olive oil over medium heat.
Add Garlic: Add minced garlic and sauté for 1-2 minutes until fragrant.
Add Cream: Pour in the heavy cream, stirring continuously as it warms.
Add Parmesan: Gradually whisk in the grated Parmesan cheese, allowing it to melt and thicken the sauce. Stir in nutmeg (if using) and season with salt and pepper to taste.
Add Spinach: Stir in the chopped spinach and cook until wilted, about 1-2 minutes.
Combine and Serve:
Add Meatballs to Sauce: Gently add the cooked meatballs to the Alfredo sauce, tossing to coat.
Serve: Serve the meatballs and sauce over cooked pasta, garnished with fresh parsley.
Enjoy your Chicken Ricotta Meatballs with Spinach Alfredo Sauce—a creamy, comforting dish