Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Here’s a delicious recipe for Chicken Ricotta Meatballs with Spinach Alfredo Sauce:

Chicken Ricotta Meatballs

Ingredients:

• 1 lb ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• Olive oil for cooking

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, parsley, salt, black pepper, and red pepper flakes (if using).
3. Mix until all ingredients are well combined. Be careful not to overmix, as this can make the meatballs tough.
4. Using a spoon or a small ice cream scoop, form the mixture into meatballs about 1 1/2 inches in diameter and place them on the prepared baking sheet.
5. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Brown the meatballs on all sides, about 2-3 minutes per side, until they have a nice golden crust. You may need to do this in batches.
6. Transfer the browned meatballs back to the baking sheet and finish cooking them in the preheated oven for about 10-15 minutes, or until they are cooked through and reach an internal temperature of 165°F (74°C).

Spinach Alfredo Sauce

Ingredients:

• 2 tbsp butter
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Pinch of nutmeg (optional)

Instructions:

1. In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
2. Pour in the heavy cream and bring to a gentle simmer. Let it simmer for 2-3 minutes to thicken slightly.
3. Stir in the grated Parmesan cheese and continue to simmer until the sauce thickens to your desired consistency, about 3-5 minutes.
4. Add the chopped spinach to the sauce and cook until wilted, about 2 minutes.
5. Season the sauce with salt, pepper, and a pinch of nutmeg if using. Stir well to combine.

Serving

1. Add the cooked meatballs to the skillet with the spinach Alfredo sauce, gently stirring to coat them in the sauce.
2. Serve the meatballs and sauce over pasta, rice, or with crusty bread.

Enjoy your Chicken Ricotta Meatballs with Spinach Alfredo Sauce!