Description
Tender chicken meatballs made with ricotta cheese, served in a creamy spinach Alfredo sauce over pasta or with crusty bread.
Ingredients
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
- 2 tbsp olive oil
- 2 cups heavy cream
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese (for sauce)
- 1/4 tsp nutmeg
- Fresh parsley for garnish
Instructions
- In a bowl, combine ground chicken, ricotta, 1/2 cup Parmesan, egg, breadcrumbs, minced garlic, oregano, salt, and pepper. Mix until just combined, then form into 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 8-10 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
- In the same skillet, add heavy cream and bring to a simmer. Stir in chopped spinach, 1/2 cup Parmesan, and nutmeg. Cook for 5-7 minutes until sauce thickens and spinach wilts.
- Return meatballs to the skillet, coating them in the sauce. Simmer for 2-3 minutes to heat through. Garnish with fresh parsley and serve hot over pasta or with bread.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American