🍽️ Chicken Ricotta Meatballs with Spinach Alfredo Sauce
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (or almond flour for a low-carb option)
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Spinach Alfredo Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper. Combine until evenly mixed.
- Shape the mixture into small meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.
- Bake for 20–25 minutes or until golden and cooked through.
- Meanwhile, prepare the sauce. In a large skillet over medium heat, melt butter and sauté garlic until fragrant.
- Stir in heavy cream and Parmesan cheese. Simmer for 5 minutes, stirring frequently until the sauce thickens slightly.
- Add chopped spinach to the skillet and cook until wilted. Season with salt and pepper.
- Once the meatballs are done, transfer them to the skillet with the sauce. Toss gently to coat.
- Serve hot over pasta, zoodles, or with crusty bread.