Description
A delightful dish of tender chicken and creamy ricotta meatballs baked to perfection, served with a rich spinach Alfredo sauce.
Ingredients
Scale
- 1 lb Ground Chicken
- 1 cup Ricotta Cheese
- 2 cups Fresh Spinach
- 1/2 cup Grated Parmesan Cheese
- 2 Eggs
- 3 cloves Garlic, minced
- 1 cup Heavy Cream
- Pasta of Your Choice
- Salt and Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta, minced garlic, beaten eggs, grated Parmesan, salt, and pepper.
- Roll the mixture into 1-inch meatballs and place them on the baking sheet, spaced evenly.
- Bake the meatballs for about 25 minutes or until golden brown and cooked through.
- While baking, melt butter in a saucepan over medium heat, then add minced garlic and sauté until fragrant.
- Stir in heavy cream and allow it to slightly thicken; then add fresh spinach and more Parmesan.
- Serve baked meatballs over pasta, drizzling the spinach Alfredo sauce on top.
Notes
For added flavor, incorporate Italian herbs like oregano or basil into the meatball mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg