Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce
A delightful dish that melds juicy chicken ricotta meatballs with creamy spinach Alfredo sauce, perfect for family gatherings or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free, Italain
Ingredients
Scale
- 1 lb Ground Chicken
- 1 cup Ricotta Cheese
- 2 cups Fresh Spinach
- 1/2 cup Parmesan Cheese, grated
- 1 Egg, beaten
- 2 cloves Garlic, minced
- 1/2 cup Heavy Cream
- Salt and Pepper, to taste
- Pasta of Your Choice
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Combine ground chicken, ricotta cheese, minced garlic, beaten egg, parmesan cheese, salt, and pepper in a bowl.
- Roll the mixture into 1-inch meatballs and place them on the baking sheet.
- Bake for about 25 minutes until golden brown and cooked through.
- Melt butter in a saucepan over medium heat and add minced garlic.
- Stir in the heavy cream and cook until it thickens slightly.
- Add fresh spinach and extra parmesan, cooking until the spinach wilts.
- Plate the meatballs over pasta and drizzle with spinach Alfredo sauce. Garnish with more parmesan.
Notes
Consider adding a pinch of nutmeg to the sauce for enhanced flavor, or fresh herbs for added taste.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg