Description
Juicy chicken meatballs enriched with creamy ricotta and Parmesan, baked to perfection and served with a rich spinach Alfredo sauce over pasta. A comforting and flavorful Italian-inspired dinner.
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon Italian seasoning
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- Cooked pasta, for serving
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning until well combined.
- Form mixture into 1-inch meatballs and place on a parchment-lined baking sheet.
- Bake meatballs for 20–25 minutes or until cooked through and lightly golden.
- Meanwhile, melt butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant.
- Stir in heavy cream and Parmesan cheese. Bring to a simmer and cook for about 5 minutes, until slightly thickened.
- Add chopped spinach to the sauce. Season with salt and pepper, and cook until spinach is wilted.
- Serve meatballs over cooked pasta and top with the spinach Alfredo sauce.
Notes
- Use ground turkey as a substitute for chicken if preferred.
- Whole wheat or gluten-free pasta can be used for a healthier twist.
- Leftover meatballs can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 160 mg
