Description
A creamy and simple weeknight meal featuring tender chicken meatballs paired with a mild spinach Alfredo sauce.
Ingredients
Scale
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup breadcrumbs
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 2 tablespoons olive oil (for cooking)
- 2 cups fresh spinach, chopped
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Instructions
- Preheat oven to 400°F (200°C) if baking the meatballs. Line a baking sheet with parchment.
- In a bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning until even, but do not overwork.
- Shape the mixture into 1 to 1.5-inch meatballs, making about 18–20 meatballs.
- To bake: place meatballs on the sheet and bake for 15–18 minutes until cooked through. To pan-fry: heat 2 tablespoons olive oil in a skillet over medium heat and brown meatballs on all sides, then reduce heat and cook for 8–10 minutes until done.
- While the meatballs cook, melt butter in a saucepan over medium heat. Add minced garlic and cook for 30 seconds.
- Add cream and bring to a low simmer, stirring in Parmesan until melted and smooth.
- Add chopped spinach and cook until wilted and mixed into the sauce. Season with salt, pepper, and a pinch of nutmeg if desired.
- Add the cooked meatballs to the sauce and simmer for 2–3 minutes to allow flavors to combine.
- Serve hot over pasta, rice, or mashed potatoes.
Notes
For better flavor, garnish with extra Parmesan and chopped parsley or basil. For a variation, add red pepper flakes to the sauce for heat.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg