Chicken Ricotta Meatballs with Spinach Alfredo Sauce delight!
A delicious and creamy dish featuring chicken ricotta meatballs served with a rich spinach Alfredo sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs and place them on a baking sheet.
- Bake the meatballs in the preheated oven for 20-25 minutes or until cooked through.
- In a skillet, heat olive oil over medium heat and add fresh spinach. Cook until wilted.
- Add heavy cream to the skillet and bring to a simmer. Stir in mozzarella cheese until melted and smooth.
- Once the meatballs are done, add them to the skillet with the spinach Alfredo sauce and toss to coat.
- Serve hot and enjoy!
Notes
- For a lighter version, you can use ground turkey instead of chicken.
- Feel free to add more vegetables to the sauce, such as mushrooms or bell peppers.
- This dish pairs well with pasta or a side salad.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg