Ingredients
Meatballs:
1 lb ground chicken
1 cup ricotta cheese
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
½ tsp freshly ground black pepper
Spinach Alfredo Sauce:
2 Tbsp unsalted butter
2 cloves garlic, minced
2 cups fresh spinach, roughly chopped
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and black pepper, to taste
Instructions
Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper or lightly grease.
In a large bowl, combine ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined.
Shape into 16–18 uniform meatballs (about 1½ inches each) and place on the prepared baking sheet.
Bake for 18–20 minutes, or until meatballs are golden and cooked through (internal temperature reaches 165 °F / 74 °C).
While meatballs bake, melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
Stir in spinach and cook until wilted, 2–3 minutes. Add heavy cream and simmer for 2–3 minutes until slightly thickened.
Whisk in Parmesan cheese until melted and sauce is smooth. Season sauce with salt and pepper to taste.
Add baked meatballs to the skillet, gently tossing to coat them evenly in the Alfredo sauce.
Serve meatballs and sauce together—over pasta, rice, or alongside crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main course
