Chicken and ricotta meatballs with spinach Alfredo sauce sounds like a creamy and delicious dish! Here’s how you can make it:
Ingredients:
For the Meatballs:
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
1 clove garlic, minced
1 tbsp fresh parsley, chopped
1 tsp dried oregano
Salt and pepper, to taste
Olive oil (for frying)
For the Spinach Alfredo Sauce:
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup fresh spinach, chopped (you can use frozen if needed, just make sure to drain it well)
Salt and pepper, to taste
1/4 tsp nutmeg (optional)
Fresh parsley (for garnish)
Instructions:
1. Make the Meatballs:
Preheat your oven to 375°F (190°C).
In a bowl, combine the ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until everything is well combined.
Shape the mixture into meatballs (about 1.5 inches in diameter) and place them on a baking sheet lined with parchment paper.
Heat a little olive oil in a large skillet over medium heat. Brown the meatballs for 2-3 minutes on each side, then transfer them to the oven to finish cooking for 12-15 minutes or until cooked through and golden.
