Kristy Cook
Ingredients
For the Meatballs:
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
1/2 cup breadcrumbs
2 cloves garlic, minced
Salt and pepper to taste
1 tablespoon Italian seasoning
For the Spinach Alfredo Sauce:
2 tablespoons butter
1 clove garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
Salt and pepper to taste
Additional:
Cooked pasta, for serving
instructions
Preheat Oven:
Preheat oven to 400°F (200°C).
Make Meatballs:
In a bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. Form into 1-inch meatballs and place on a parchment-lined baking sheet.
Bake Meatballs:
Bake for 20-25 minutes, until cooked through and lightly golden.
Prepare Sauce:
Melt butter in a saucepan over medium heat. Sauté garlic until fragrant. Stir in heavy cream and Parmesan, bring to a simmer, and cook until slightly thickened, about 5 minutes.
Finish Sauce:
Add chopped spinach to the sauce, season with salt and pepper, and cook until spinach is wilted.
Serve:
Serve meatballs over cooked pasta, topped with spinach Alfredo sauce.
