Irresistible Baked Chicken Ricotta Meatballs in Spinach Alfredo
Author:antaki
Total Time:40 minutes
Yield:4 servings 1x
Description
Delight in these ovenbaked chicken ricotta meatballs smothered in creamy spinach alfredo sauce for a mouthwatering meal experience 153 chars
Ingredients
Scale
1 pound of ground chicken (or turkey)
1 cup of ricotta cheese (fresh is best!)
1/2 cup of breadcrumbs (can use whole wheat)
1/2 cup of grated Parmesan cheese
1 large egg
2 cloves of garlic, minced
1 teaspoon of dried oregano
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of red pepper flakes
2 tablespoons of butter
2 cloves of garlic, minced
1 cup of heavy cream
1 cup of fresh spinach, chopped
1 cup of grated mozzarella cheese
1/4 teaspoon of nutmeg
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the ground chicken, ricotta, breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, pepper, and red pepper flakes. Mix gently.
With clean hands, form the mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper.
Bake the meatballs for about 20-25 minutes, or until they are golden brown and cooked through.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about a minute.
Pour in the heavy cream, stirring continuously. Stir in the chopped spinach and let it wilt for a couple of minutes.
Add the mozzarella and nutmeg, mixing until smooth. Season with salt and pepper to taste.
Toss the baked meatballs in the sauce or serve the sauce over the meatballs.
Notes
Delicious baked chicken ricotta meatballs served with a creamy spinach Alfredo sauce. Perfect for a comforting weeknight dinner.
