Description
Savor these baked chicken ricotta meatballs, perfectly paired with creamy spinach Alfredo sauce. A delightful dish that promises comfort and flavor for any occasion.
Ingredients
Scale
- 1 lb lean ground chicken
- 1 cup fresh ricotta cheese
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- Heavy cream (for sauce)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine ground chicken, ricotta, garlic, spinach, breadcrumbs, salt, pepper, and half of the Parmesan until well blended.
- Shape the mixture into golf ball-sized meatballs and arrange them on a parchment-lined baking sheet.
- Bake for 20-25 minutes until golden brown and cooked through (internal temperature of 165°F).
- Meanwhile, prepare the spinach Alfredo: melt butter in a saucepan over medium heat, add garlic, then stir in heavy cream and remaining Parmesan until smooth.
- Add fresh spinach to the sauce; cook until wilted (2-3 minutes).
- Serve meatballs over pasta or enjoy directly with the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball with sauce (100g)
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg
Keywords: - Substitute ground turkey for a leaner option. - Enhance flavor by adding herbs like basil or sun-dried tomatoes. - Freeze uncooked meatballs for easy meal prep.