Chicken Ricotta Meatballs with Spinach Alfredo Sauce
These Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a delicious and creamy dish that's perfect for any weeknight dinner. The tender meatballs paired with the rich and flavorful sauce make for a comforting and satisfying meal.
Yield: 4
Materials
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 your oven to 400°F (200°C).
Make Meatballs:
- - In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning.
- - Mix until all ingredients are well combined.
- - Form the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
Bake Meatballs:
- - Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and lightly golden.
Prepare Sauce:
- - While the meatballs are baking, melt the butter in a saucepan over medium heat.
- - Add the minced garlic and sauté until fragrant, about 1 minute.
- - Stir in the heavy cream and Parmesan cheese, bringing the mixture to a simmer.
- - Cook the sauce until it has slightly thickened, about 5 minutes.
Finish Sauce:
- - Add the chopped spinach to the sauce.
- - Season with salt and pepper, and cook until the spinach is wilted and well incorporated into the sauce.
Serve:
- - Serve the baked meatballs over cooked pasta.
- - Top with the spinach Alfredo sauce.
- - Garnish with additional Parmesan cheese and fresh herbs, if desired.