Description
This dish combines light chicken meatballs with creamy ricotta and a vibrant spinach Alfredo sauce, making it a delightful weeknight meal or a special dinner.
Ingredients
Scale
- 0.5 cup Italian Breadcrumbs
- 0.5 cup Milk
- 1 Medium Onion (very finely chopped)
- 3 Garlic Cloves (minced)
- 0.25 cup Fresh Parsley (finely chopped)
- 0.25 cup Sun-Dried Tomatoes (finely chopped)
- 1.5 pounds Ground Chicken
- 6 ounces Whole Milk Ricotta
- 1 Large Egg
- 0.33 cup Freshly Grated Parmesan Cheese
- 1 teaspoon Italian Seasoning
- Salt (as needed)
- 6 Bacon Strips
- 4 tablespoons Butter
- 2 Garlic Cloves (minced)
- 1.5 cups Heavy Cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 cups Freshly Grated Parmesan Cheese
- 5 ounces Baby Spinach
- 1 tablespoon Fresh Parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment.
- In a bowl, soak breadcrumbs in milk for 2–3 minutes.
- Add ground chicken, ricotta, egg, onion, minced garlic, parsley, sun-dried tomatoes, Parmesan, Italian seasoning, and salt. Mix gently until combined.
- Shape into 1.5-inch meatballs and place on a baking sheet.
- Bake for 15–20 minutes until cooked through and lightly browned.
- In a pan, cook bacon until crisp, chop it, and reserve some fat if desired.
- Melt butter in a saucepan over medium heat. Add minced garlic and cook until fragrant.
- Pour in heavy cream, warm gently, then add grated Parmesan, salt, and pepper. Stir until melted.
- Add spinach and cook until wilted. If using, stir in chopped bacon.
- Add baked meatballs to the sauce and simmer for 3–5 minutes.
- Garnish with parsley and serve hot.
Notes
Do not overmix meatball mixture. Use a cookie scoop for even sizes. Adjust sauce thickness with milk or broth. Taste sauce before adding salt.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg