Chicken Ricotta Meatballs with Alfredo (Print Version)
# Ingredients:
→ For the Meatballs
01 -
1 lb ground chicken
02 -
1/2 cup ricotta cheese
03 -
1/2 cup breadcrumbs
04 -
1 large egg
05 -
2 cloves garlic, minced
06 -
1/4 cup grated Parmesan cheese
07 -
1 teaspoon dried oregano
08 -
1 teaspoon dried basil
09 -
Salt and pepper to taste
10 -
2 tablespoons olive oil (for greasing)
→ For the Spinach Alfredo Sauce
11 -
1 tablespoon olive oil
12 -
2 cloves garlic, minced
13 -
3 cups fresh spinach, chopped
14 -
1 cup heavy cream
15 -
1/2 cup grated Parmesan cheese
16 -
1 cup shredded mozzarella cheese
17 -
1 teaspoon dried Italian seasoning
18 -
Salt and pepper to taste
19 -
1/4 cup chopped fresh parsley (optional, for garnish)
# Instructions:
01 -
Preheat oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
02 -
Combine ground chicken, ricotta, breadcrumbs, egg, Parmesan, garlic, herbs, salt, and pepper in a large bowl. Mix gently until just combined.
03 -
Roll mixture into 1 1/2-inch meatballs (about 16 total) and place on prepared baking sheet. Bake 18-20 minutes until golden and cooked through.
04 -
While meatballs bake, heat olive oil in large skillet. Sauté garlic for 1 minute, then add spinach and cook 2-3 minutes until wilted.
05 -
Add heavy cream and bring to simmer. Cook 3-5 minutes until slightly thickened. Stir in cheeses and Italian seasoning until melted and smooth. Season with salt and pepper.
06 -
Add baked meatballs to sauce, gently coating them. Simmer 5-7 minutes to meld flavors. Garnish with parsley and serve.
# Notes:
01 -
Can use gluten-free breadcrumbs if needed
02 -
Great with pasta or zucchini noodles
03 -
Can prep meatballs ahead and bake when ready