Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Ingredients

For the Chicken Ricotta Meatballs:

• 1½ pounds ground chicken

• ¾ cup whole milk ricotta cheese

• ½ cup Italian breadcrumbs

• ¼ cup milk

• ⅓ cup freshly grated Parmesan cheese

• 1 large egg

• 3 cloves garlic, minced

• ¼ cup fresh parsley, finely chopped

• 1 teaspoon Italian seasoning

• 1 teaspoon salt

• ½ teaspoon black pepper

For the Spinach Alfredo Sauce:

• 4 tablespoons butter

• 3 cloves garlic, minced

• 1½ cups heavy cream

• 1 cup freshly grated Parmesan cheese

• 4-5 cups fresh baby spinach

• Salt and pepper to taste

• Pinch of nutmeg (optional)

Instructions

For the Meatballs:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper

2. In a small bowl, combine breadcrumbs with milk and let soak

3. In a large mixing bowl, combine ground chicken, ricotta cheese, soaked breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, Italian seasoning, salt, and pepper

4. Mix ingredients until just combined – do not overmix

5. Using a cookie scoop or your hands, form mixture into 18-20 meatballs and place on prepared baking sheet

6. Bake for 18-25 minutes or until golden brown and internal temperature reaches 165°F

For the Spinach Alfredo Sauce:

1. In a large skillet, melt butter over medium heat

2. Add minced garlic and sauté for 30 seconds until fragrant

3. Pour in heavy cream and bring to a gentle simmer

4. Add Parmesan cheese, stirring constantly until melted and smooth

5. Add fresh spinach and cook until wilted, about 2-3 minutes

6. Season with salt, pepper, and a pinch of nutmeg if desired

7. Add baked meatballs to the sauce and gently stir to coat

8. Simmer for 2-3 minutes to allow flavors to meld together

Serve immediately over pasta, rice, or with crusty bread. This recipe serves 4-6 people and takes approximately 45 minutes total to prepare and cook.