Chicken Ricotta Meatballs with Spinach Alfredo Sauce

 

Ingredients:

For the Meatballs:
1 lb ground chicken
½ cup breadcrumbs
1 egg
1 tbsp Italian seasoning
Salt and pepper, to taste
For the Spinach Alfredo Sauce:
2 tbsp butter
3 cloves garlic, minced
2 cups fresh spinach
1 cup heavy cream
¾ cup grated Parmesan cheese
½ cup ricotta cheese
To Serve:
Cooked pasta of your choice

Instructions:

Instructions:

Prepare the Meatballs: Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix until just incorporated. Form into 1 to 1.5-inch meatballs and place on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
Make the Spinach Alfredo Sauce: While the meatballs bake, melt butter in a large skillet over medium heat. Add garlic and sauté for about 1 minute. Add spinach and cook until wilted, about 2-3 minutes. Pour in heavy cream and simmer for 2-3 minutes, stirring occasionally. Reduce heat to low, stir in Parmesan and ricotta cheeses until smooth. Season with salt and pepper.
Combine and Serve: Transfer cooked meatballs to the skillet with the Alfredo sauce. Toss gently to coat. Serve over your favorite cooked pasta.

Prep Time: 15 minutes | Total Time: 35-40 minutes | Servings: 4