Chicken Ricotta Meatballs in Spinach Alfredo Sauce

Ingredients:

For the Meatballs:

• 1 lb ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1 egg
• 1/2 cup breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

For the Spinach Alfredo Sauce:

1. 2 tablespoons butter
2. 1 clove garlic, minced
3. 1 cup heavy cream
4. 1/2 cup grated Parmesan cheese
5. 2 cups fresh spinach, chopped
6. Salt and pepper to taste

Additional:

• Cooked pasta, for serving
• Fresh parsley, for garnish

Directions:

• For the Meatballs: In a large bowl, mix together ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper until well combined. Form into 1-inch meatballs.

• Place meatballs on a baking sheet lined with parchment paper and bake at 400°F for 20-25 minutes, or until cooked through.

• For the Sauce: While meatballs are baking, melt butter in a saucepan over medium heat. Add garlic and sauté for 1 minute. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth. Add chopped spinach and cook until wilted. Season with salt and pepper to taste.

• Add cooked meatballs to the sauce and stir to coat.

• Serve meatballs and sauce over cooked pasta, garnished with fresh parsley.