Chicken Ricotta Meatballs with Spinach Alfredo Sauce 🍗🧀🍝
Ingredients:
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup parmesan cheese (grated)
1/2 cup breadcrumbs
1 egg
2 cloves garlic (minced)
1 tsp Italian seasoning
Salt and black pepper (to taste)
For Spinach Alfredo Sauce:
2 tbsp butter
2 cups fresh spinach (chopped)
2 cloves garlic (minced)
1 cup heavy cream
1/2 cup parmesan cheese (grated)
Salt and black pepper (to taste)
Instructions:
Preheat oven to 400°F (200°C). In a bowl, mix ground chicken, ricotta, parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper.
Shape into small meatballs and place on a baking sheet. Bake for 18-20 minutes until golden and cooked through.
In a pan, melt butter and sauté garlic for 1 minute. Add spinach and cook until wilted.
Pour in heavy cream and simmer for 2-3 minutes. Stir in parmesan cheese until smooth.
Add the baked meatballs to the sauce and toss to coat.
Serve hot with pasta or on its own.
Notes:
You can substitute spinach with kale or arugula.
Serve with a side of garlic bread for a complete meal.
Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins | Kcal: 450 | Servings: 4