Description
Tender chicken meatballs mixed with ricotta cheese, baked to perfection and topped with a creamy spinach Alfredo sauce for a quick and flavorful meal.
Ingredients
Scale
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- For the sauce: 4 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined.
- Form the mixture into 1-inch meatballs and place on the prepared baking sheet.
- Drizzle with olive oil and bake for 15-20 minutes, or until cooked through.
- While meatballs are baking, prepare the sauce: In a skillet over medium heat, wilt the spinach for 2-3 minutes.
- Add heavy cream, Parmesan cheese, and nutmeg to the skillet. Simmer for 5 minutes until thickened.
- Add the baked meatballs to the sauce and toss to coat. Serve immediately.
Notes
For a lighter version, substitute ground turkey for chicken and use low-fat ricotta. Ensure meatballs reach an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 420
- Sugar: 2g
- Fat: 28g
- Carbohydrates: 12g
- Protein: 30g