Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Deliciously tender chicken ricotta meatballs paired with a creamy spinach Alfredo sauce. Perfectly served over pasta, this dish is comforting, flavorful, and an instant family favorite!
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese for meatballs
- 1 egg
- 1/2 cup breadcrumbs
- 2 cloves garlic minced, for meatballs
- 1 tbsp Italian seasoning
- Salt and pepper to taste, for meatballs and sauce
- 2 tbsp butter for sauce
- 1 clove garlic minced, for sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese for sauce
- 2 cups fresh spinach chopped
- Cooked pasta for serving
Instructions
- Preheat your oven to 400°F (200°C). This ensures the oven is ready for baking the meatballs.
- In a mixing bowl, combine ground chicken, ricotta cheese, Parmesan, egg, breadcrumbs, minced garlic, Italian seasoning, salt, and pepper. Mix well and form into 1-inch meatballs. Place on a parchment-lined baking sheet.
- Bake the meatballs in the preheated oven for 20-25 minutes until cooked through and golden brown.
- In a saucepan, melt butter over medium heat. Sauté minced garlic until fragrant. Add heavy cream and Parmesan cheese, stirring until smooth. Add chopped spinach, season with salt and pepper, and cook until spinach is wilted.
- Serve cooked pasta topped with baked chicken ricotta meatballs and generously ladle Spinach Alfredo Sauce over the top. Garnish with Parmesan and parsley if desired.
Notes
For extra flavor, add a pinch of nutmeg or red pepper flakes to the sauce. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
Calories: 450kcal
Love this recipe?Fllow us at @itsnotaboutnutritionrecipes for more