✨CHICKEN RICOTTA MEATBALLS ✨

Chicken Ricotta Meatballs with Spinach Alfredo Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Ingredients:

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

1 tablespoon Italian seasoning

Salt and pepper, to taste

For the 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

Directions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the ground chicken, ricotta cheese, grated Parmesan, egg, breadcrumbs, minced garlic, Italian seasoning, salt, and pepper. Mix until well blended.

Form the mixture into 1-inch meatballs and arrange them on the prepared baking sheet.

Bake the meatballs for 20-25 minutes, or until golden brown and fully cooked.

While the meatballs bake:

Melt the butter in a large skillet over medium heat.

Add the minced garlic and sauté for about 1 minute, or until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and cook, stirring, until the sauce thickens slightly (about 3-5 minutes).

Add the chopped spinach to the sauce and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

Transfer the baked meatballs to the skillet with the sauce and gently toss to coat them in the creamy spinach Alfredo sauce.

Serve over pasta, rice, or your preferred base. Garnish with additional Parmesan cheese, if desired.

Servings: 4

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

1 tablespoon Italian seasoning

Salt and pepper, to taste

For the 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

Directions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the ground chicken, ricotta cheese, grated Parmesan, egg, breadcrumbs, minced garlic, Italian seasoning, salt, and pepper. Mix until well blended.

Form the mixture into 1-inch meatballs and arrange them on the prepared baking sheet.

Bake the meatballs for 20-25 minutes, or until golden brown and fully cooked.

While the meatballs bake:

Melt the butter in a large skillet over medium heat.

Add the minced garlic and sauté for about 1 minute, or until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and cook, stirring, until the sauce thickens slightly (about 3-5 minutes).

Add the chopped spinach to the sauce and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

Transfer the baked meatballs to the skillet with the sauce and gently toss to coat them in the creamy spinach Alfredo sauce.

Serve over pasta, rice, or your preferred base. Garnish with additional Parmesan cheese, if desired.

Servings: 4