Description
Tender chicken meatballs with creamy ricotta, served with a rich spinach Alfredo sauce.
Ingredients
Scale
For the Crust:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
1. Prepare the Crust:
- In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and pepper. Mix until well combined.
- Form the mixture into 1-inch meatballs and set aside.
- 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 from skillet and set aside.
- In the same skillet, add spinach and cook until wilted, about 2 minutes.
- Reduce heat to low, add heavy cream, Parmesan, nutmeg, salt, and pepper. Stir until the sauce thickens slightly, about 3-4 minutes.
- Return meatballs to the skillet and simmer for 2-3 minutes to coat in the sauce. Serve warm.
Notes
You can customize the seasonings to taste.