Chicken Ricotta Meatballs in Spinach Alfredo Sauce

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.

ENJOY!

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