Description
Tender baked chicken meatballs with creamy ricotta and spinach in a smooth Alfredo sauce, perfect for family meals.
Ingredients
Scale
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1 cup cooked spinach, chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup Alfredo sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine ground chicken, ricotta cheese, cooked spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until fully combined.
- Form the mixture into meatballs and place them on a baking sheet lined with parchment paper.
- Bake the meatballs for 20-25 minutes or until cooked through.
- While the meatballs are baking, heat the Alfredo sauce in a saucepan.
- Once the meatballs are done, place them in a serving dish and pour the warm Alfredo sauce over them.
- Top with shredded mozzarella cheese, then return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
Serve over pasta, rice, or mashed potatoes. Store in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg