Description
These Chicken Ricotta Meatballs in Spinach Alfredo Sauce are a delicious twist on traditional meatballs, featuring tender chicken, creamy ricotta, and a flavorful Alfredo sauce with the added goodness of spinach. Perfect for a cozy dinner with a touch of elegance.
Ingredients
Scale
For the meatballs:
- 1 pound ground chicken
- 1/2 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the spinach Alfredo sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan cheese
- 2 cups baby spinach (roughly chopped)
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the meatballs: In a large bowl, combine the ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into meatballs and bake for 18–20 minutes.
- Prepare the sauce: Melt butter in a skillet, sauté garlic, add cream, Parmesan, spinach, salt, and pepper. Cook until thickened.
- Combine and serve: Add meatballs to the sauce, simmer briefly, and serve warm over pasta or with bread.
Notes
- You can substitute turkey for chicken if preferred.
- For a lower-fat version, use half-and-half instead of heavy cream.
- Add a pinch of red pepper flakes for a subtle kick.
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 460
- Sugar: 2g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 155mg
