Description
Savor the deliciousness of these baked chicken ricotta meatballs paired with a creamy spinach Alfredo sauce, perfect for family dinners or gatherings.
Ingredients
- Ground chicken
- Ricotta cheese
- Fresh spinach
- Garlic powder
- Italian seasoning
- Parmesan cheese
- Pasta of choice
- Cream or whole milk
- Butter
- Flour
- Chicken broth
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix ground chicken, ricotta cheese, chopped spinach, garlic powder, Italian seasoning, Parmesan cheese, salt, and pepper until well combined.
- Shape the mixture into golf ball-sized meatballs and place them on the prepared baking sheet.
- Bake for about 25 minutes or until golden brown and cooked through.
- For the spinach Alfredo sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth; gradually whisk in cream and chicken broth until thickened. Add remaining spinach and Parmesan until melted.
- Toss the baked meatballs in the creamy sauce before serving over your favorite pasta or enjoying alone.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball (85g)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg