Description
Tender chicken meatballs mixed with creamy ricotta, served in a rich spinach Alfredo sauce over pasta.
Ingredients
Scale
- 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
- 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
Instructions
- Preheat your oven to 400°F (200°C) to get ready for baking the meatballs.
- In a mixing bowl, combine ground chicken, ricotta cheese, Parmesan cheese, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning thoroughly. Shape the mixture into 1-inch meatballs and arrange them on a parchment-lined baking sheet.
- Place the baking sheet in the oven and bake the meatballs for 20-25 minutes until they are cooked through and have a light golden color on the outside.
- While the meatballs bake, melt butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and Parmesan cheese, stirring frequently. Bring the mixture to a gentle simmer and cook for about 5 minutes, or until the sauce thickens slightly.
- Stir chopped spinach into the simmering Alfredo sauce. Season with salt and pepper to taste. Cook just until the spinach wilts, which should take about 2-3 minutes.
- Place cooked pasta on plates, top with the baked chicken ricotta meatballs, and generously spoon over the warm spinach Alfredo sauce. Serve immediately for a comforting meal.
Notes
For a lighter sauce, use half-and-half instead of heavy cream. Store leftovers in an airtight container for up to 3 days. Reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg