Description
Tender chicken meatballs made with ricotta for extra juiciness, served in a creamy spinach Alfredo sauce.
Ingredients
Scale
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese for sauce
- 2 tablespoons butter
Instructions
- In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, 1/4 cup Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter.
- Heat a skillet over medium heat and add a bit of oil. Cook meatballs for 8-10 minutes, turning occasionally, until browned and cooked through.
- In the same skillet, add butter, spinach, heavy cream, and 1/2 cup Parmesan. Stir until the sauce thickens and spinach wilts.
- Add the cooked meatballs to the sauce and simmer for 5 minutes.
- Serve hot with pasta or vegetables.
Notes
For a lighter version, use low-fat ricotta and milk instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 28g
- Carbohydrates: 15g
- Protein: 35g