Chicken Ricotta Meatballs with Creamy Spinach Alfredo Sauce
Ingredients:
For the Chicken Ricotta Meatballs:
1 lb ground chicken
cup ricotta cheese
cup grated Parmesan cheese
1 large egg
cup breadcrumbs
2 cloves garlic, minced
1 tsp Italian seasoning
tsp salt
tsp black pepper
2 tbsp chopped fresh parsley optional
2 tbsp olive oil for frying
For the Spinach Alfredo Sauce:
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
2 cups fresh spinach, chopped
tsp salt
tsp black pepper
tsp ground nutmeg optional
Instructions:
Prepare the Meatballs:
In a large bowl, combine ground chicken, ricotta cheese, Parmesan, egg, breadcrumbs, minced garlic, Italian seasoning, salt, pepper, and parsley if using.
Mix well until fully combined and shape the mixture into 1 -inch meatballs, making about 16-18 meatballs.
Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 5-7 minutes, turning occasionally, until theyre browned and cooked through. Remove from the skillet and set aside.
Make the Spinach Alfredo Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan until the sauce thickens.
Add the chopped spinach, salt, pepper, and nutmeg if using, and cook until the spinach is wilted and well combined with the sauce.
Combine Meatballs with Sauce:
Return the cooked meatballs to the skillet, coating them with the Alfredo sauce. Let them simmer together for an additional 3-5 minutes to blend the flavors.
Serve:
Serve the meatballs and sauce over pasta, rice, or alongside crusty bread. Garnish with extra Parmesan and parsley if desired.
Prep Time: 15 minutes Total Time: 35 minutes Servings: 4