Chicken Ricotta Meatballs with Spinach Alfredo Sauce

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 45 minutes

Ingrédients

For the Meatballs:

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

For the Spinach Alfredo Sauce:

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

Additional:

Cooked pasta, for serving

Instructions

Preheat Oven:

Preheat oven to 400°F (200°C).

Make Meatballs:

In a bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. Form into 1-inch meatballs and place on a parchment-lined baking sheet.

Bake Meatballs:

Bake for 20-25 minutes, until cooked through and lightly golden.

Prepare Sauce:

Melt butter in a saucepan over medium heat. Sauté garlic until fragrant. Stir in heavy cream and Parmesan, bring to a simmer, and cook until slightly thickened, about 5 minutes.

Finish Sauce:

Add chopped spinach to the sauce, season with salt and pepper, and cook until spinach is wilted.

Serve:

Serve meatballs over cooked pasta, topped with spinach Alfredo sauce.

Nutrition

• Calories: 650 kcal