Description
A comforting dish that combines satisfying flavors and creamy textures.
Ingredients
Scale
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh spinach, finely chopped
- 2 tablespoons butter (for sauce)
- 2 cloves garlic, minced (for sauce)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (for sauce)
- 2 cups fresh spinach (for sauce)
- Salt and pepper to taste (for sauce)
- Cooked pasta of your choice (for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by taking a large mixing bowl and combining the ground chicken with ricotta cheese, grated Parmesan, and the egg. Add in the minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix everything together until it forms a cohesive mixture. Be careful not to overmix, as this can make the meatballs tough.
- Next, fold in the finely chopped spinach to ensure that every meatball has a hint of color and nutrition. Once everything is combined, using your hands, shape the mixture into meatballs that are about one inch in diameter. This size will ensure even cooking. Place the formed meatballs onto a baking sheet lined with parchment paper to prevent them from sticking.
- Now it’s time to bake the meatballs. Preheat your oven to 375°F (190°C). Once the oven reaches the right temperature, place the baking sheet with the meatballs in the oven and bake for about 20-25 minutes. You’ll know they’re ready when they are fully cooked through and beautifully golden brown on the outside.
- While the meatballs are baking, you can prepare the creamy Alfredo sauce. In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about one minute until fragrant. Next, pour in the heavy cream, bringing it to a gentle simmer. As the cream warms up, add in the grated Parmesan cheese, stirring continuously until the cheese melts and the sauce turns smooth. To add a burst of freshness, toss in two cups of spinach and let them cook down until wilted. Season the sauce with salt and pepper according to your taste.
- Once the meatballs are finished baking, gently add them to the Alfredo sauce, making sure to coat them evenly. Allow the meatballs to simmer in the sauce for an extra 5 minutes, giving them a chance to absorb the rich flavors of the sauce. Finally, serve your Chicken Ricotta Meatballs over your favorite cooked pasta. Garnish with fresh parsley for an extra touch of color and flavor!
Notes
For an extra creamy sauce, consider adding a splash of white wine to the Alfredo sauce as it simmers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 620 mg
- Protein: 28 g