Baked Chicken Ricotta Meatballs and Spinach Alfredo Sauce
A delightful dish featuring tender chicken meatballs infused with creamy ricotta, served in a luscious spinach Alfredo sauce over pasta.
Ingredients
For the Meatballs
- 1 lb Ground Chicken Lean and healthy, provides a rich source of protein.
- 1 cup Ricotta Cheese Adds moisture and a hint of sweetness to the meatballs.
- 2 cloves Garlic Minced, adds aromatic depth to the meatballs.
- 1 Eggs Binds the ingredients together.
- 1/2 cup Parmesan Cheese Enhances the flavor profile.
- 1 tsp Salt
- 1/2 tsp Pepper
For the Spinach Alfredo Sauce
- 2 tbsp Butter Used as a base for the sauce.
- 1 cup Heavy Cream Creates a rich, smooth texture for the sauce.
- 4 cups Fresh Spinach Adds nutrition and lovely color.
- 1/2 cup Parmesan Cheese For extra flavor in the sauce.
For Serving
- 8 oz Pasta of Your Choice Choose your favorite variety.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, ricotta, minced garlic, beaten eggs, parmesan cheese, salt, and pepper. Mix gently until well combined.
- Roll the mixture into 1-inch meatballs and place them on the baking sheet.
Cooking Meatballs
- Bake for about 25 minutes or until golden brown and cooked through.
Preparing the Sauce
- In a saucepan, melt butter over medium heat, then add minced garlic and sauté until fragrant.
- Stir in heavy cream and let it thicken. Add fresh spinach and extra parmesan until the spinach wilts down.
Serving
- Serve the baked meatballs over pasta, drizzling the spinach Alfredo sauce on top.
Notes
For added flavor, consider adding a hint of nutmeg to the spinach Alfredo sauce or mixing in sun-dried tomatoes. Leftover meatballs can be frozen and cooked later.