Description
Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a delicious and creamy dish that combines tender chicken meatballs with a rich and velvety spinach Alfredo sauce. This recipe is perfect for a comforting meal and can be served over your favorite pasta or a low-carb alternative like zucchini noodles.
Ingredients
Scale
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, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning.
- Form the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
- Bake Meatballs:
- Bake for 20-25 minutes, or 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 cheese, 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 the meatballs over cooked pasta, topped with the spinach Alfredo sauce.
Notes
- For a lower-carb option, serve over zucchini noodles.
- Add a pinch of red pepper flakes for a hint of spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes