Description
Baked chicken ricotta meatballs served with spinach alfredo sauce.
Ingredients
Scale
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/4 cup butter
- 1/2 cup grated mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix ground chicken, ricotta cheese, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper.
- Form the mixture into meatballs and place them on a baking sheet.
- Bake for 25-30 minutes until cooked through.
- In a saucepan, melt butter over medium heat. Add spinach and cook until wilted.
- Pour in heavy cream and bring to a simmer.
- Add mozzarella and stir until melted and smooth.
- Serve meatballs topped with spinach alfredo sauce.
Notes
- Use fresh spinach for best flavor.
- Adjust seasoning to your preference.
- Serve with pasta or on its own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg
Keywords: baked chicken ricotta meatballs, spinach alfredo sauce