Chicken Ricotta Meatballs Spinach (Print Version)
# Ingredients:
→ For the Meatballs
01 -
500g ground chicken
02 -
1/2 cup ricotta cheese
03 -
1/4 cup grated Parmesan cheese
04 -
1/2 cup breadcrumbs (plain or seasoned)
05 -
1 egg
06 -
2 cloves garlic, minced
07 -
1 teaspoon Italian seasoning
08 -
Salt and pepper to taste
09 -
1 tablespoon fresh parsley, chopped (for garnish)
→ For the Spinach Alfredo Sauce
10 -
1 tablespoon olive oil
11 -
2 cloves garlic, minced
12 -
1 cup heavy cream
13 -
1/2 cup grated Parmesan cheese
14 -
2 cups fresh spinach, chopped
15 -
Salt and pepper to taste
# Instructions:
01 -
Preheat your oven to 190°C (375°F). In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
02 -
Shape the mixture into meatballs, about 1 inch in diameter, and place them on a greased baking sheet.
03 -
Bake the meatballs in the preheated oven for 20-25 minutes or until cooked through (internal temperature should reach 74°C / 165°F).
04 -
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.
05 -
Stir in the grated Parmesan cheese until melted and smooth. Add the chopped spinach, cooking until wilted. Season with salt and pepper to taste.
06 -
Gently add the baked meatballs to the skillet with the spinach Alfredo sauce. Stir to coat the meatballs evenly with the sauce.
07 -
Garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve hot over pasta, rice, or on its own.
# Notes:
01 -
You can substitute ground turkey for chicken for a lighter option.
02 -
Feel free to add mushrooms or sun-dried tomatoes to the sauce for extra flavor.
03 -
Store any leftovers in an airtight container in the refrigerator for up to 3 days.