Description
Tender chicken meatballs mixed with ricotta cheese, baked to perfection and served in a creamy spinach Alfredo sauce for a quick, flavorful meal.
Ingredients
Scale
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 jar (15 oz) Alfredo sauce
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, salt, and pepper. Mix until well combined.
- Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 15-20 minutes or until the meatballs are cooked through and golden brown.
- In a saucepan, heat the Alfredo sauce over medium heat and stir in the fresh spinach until wilted.
- Add the cooked meatballs to the sauce and simmer for 5 minutes to combine flavors.
- Serve hot over pasta or with crusty bread.
Notes
For a lighter version, use low-fat ricotta and Alfredo sauce. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 28g
- Carbohydrates: 15g
- Protein: 35g