Description
A light and creamy dish featuring ricotta meatballs baked to perfection and combined with a rich spinach Alfredo sauce.
Ingredients
Scale
- 1 lb (450g) ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3 cups fresh spinach, washed and chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the meatballs: In a large bowl, mix ground chicken, ricotta cheese, minced garlic, Italian seasoning, and grated Parmesan cheese until just combined. Season with salt and pepper. Form the mixture into golf-ball-sized meatballs and place them on the prepared baking sheet.
- Make the spinach Alfredo sauce: In a saucepan, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and fresh spinach, and cook until the spinach is wilted. Stir in Parmesan cheese and cook until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Bake the meatballs: Place the meatballs in the oven and bake for 20–25 minutes until golden brown and cooked through.
- Finish: Once baked, fold the meatballs into the creamy spinach Alfredo sauce before serving.
- Serve immediately, and enjoy!
Notes
To keep meatballs tender, do not overmix. For added flavor, consider sprinkling with red pepper flakes. Adjust the sauce thickness by adding milk or cream during reheating.
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