Chicken Ricotta Meatballs in Spinach Alfredo Sauce


For the Meatballs:

1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan
1 egg
1/2 cup breadcrumbs
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste

For the Spinach Alfredo Sauce:

2 tablespoons butter
1 clove garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
Salt and pepper to taste


Cooked pasta, for serving
Fresh parsley, for garnish


For the Meatballs: In a large bowl, mix together ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper until well combined. Form into 1-inch meatballs.
Place meatballs on a baking sheet lined with parchment paper and bake at 400°F for 20-25 minutes, or until cooked through.
For the Sauce: While meatballs are baking, melt butter in a saucepan over medium heat. Add garlic and sauté for 1 minute. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth. Add chopped spinach and cook until wilted. Season with salt and pepper to taste.
Add cooked meatballs to the sauce and stir to coat.
Serve meatballs and sauce over cooked pasta, garnished with fresh parsley.

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