Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Ingredients

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

Directions

1. Preheat your oven to 400°F (200°C).
2. Prepare the Meatballs:
   • In a large bowl, mix together the ground chicken, ricotta cheese, Parmesan cheese, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning until well combined.
   • Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
3. Bake the Meatballs:
   • Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and lightly golden brown.
4. Make the Spinach Alfredo Sauce:
   • While the meatballs are baking, melt the butter in a saucepan over medium heat.
   • Add the minced garlic and sauté until it becomes fragrant.
   • Stir in the heavy cream and grated Parmesan cheese, bringing the mixture to a simmer. Let it cook for about 5 minutes, or until slightly thickened.
   • Add the chopped spinach to the sauce, season with salt and pepper, and cook until the spinach is wilted.
5. Serve:
   • Place the cooked pasta on a serving plate.
   • Top with the baked chicken ricotta meatballs.
   • Pour the spinach Alfredo sauce over the meatballs and pasta.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Calories: 650 kcal
• Servings: 4