Ingredients
Scale
- For the Meatballs:
- 1 lb (450g) ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- For the Spinach Alfredo Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3 cups fresh spinach (washed and chopped)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the meatballs:
- In a large bowl, mix ground chicken, ricotta cheese, minced garlic, Italian seasoning, and grated Parmesan cheese until just combined.
- Season with salt and pepper.
- Form the mixture into golf-ball-sized meatballs and place them on the prepared baking sheet.
- Make the spinach Alfredo sauce:
- In a saucepan, melt butter over medium heat.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and fresh spinach, and cook until the spinach is wilted.
- Stir in Parmesan cheese and cook until the sauce is smooth and creamy.
- Season with salt and pepper to taste.
- Bake the meatballs:
- Place the meatballs in the oven and bake for 20-25 minutes until golden brown and cooked through.
- Once baked, fold the meatballs into the creamy spinach Alfredo sauce before serving.
- Serve immediately, and enjoy!
Notes
- Chicken meatballs are cooked through when their internal temperature reaches 165°F (74°C).
- Ricotta cheese makes the meatballs tender and moist.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Baking keeps meatballs moist compared to frying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving (about 4 meatballs with sauce)
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 145mg