A delightful twist on traditional meatballs, these chicken ricotta meatballs are served in a creamy spinach alfredo sauce. Perfect for a cozy family dinner or a special occasion, this dish is sure to impress!
Ingredients:
For the Meatballs:
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1 egg, lightly beaten
- Olive oil for cooking
For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach leaves
- Salt and pepper to taste
- Cooked pasta of your choice, for serving
Directions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, minced garlic, dried oregano, dried basil, salt, pepper, and beaten egg. Mix until well combined.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
- Drizzle olive oil over the meatballs and bake in the preheated oven for 20-25 minutes, or until cooked through and golden brown.
- While the meatballs are baking, prepare the spinach alfredo sauce. In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth.
- Add the fresh spinach leaves to the sauce and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
- Once the meatballs are cooked, transfer them to the saucepan with the spinach alfredo sauce. Gently stir to coat the meatballs in the sauce.
- Serve the chicken ricotta meatballs with spinach alfredo sauce over cooked pasta of your choice. Garnish with additional grated Parmesan cheese and fresh basil if desired. Enjoy your delicious meal!
