Chicken Ricotta Spinach (Printable Version)
Baked chicken meatballs with ricotta and a rich spinach Alfredo sauce make a filling and tasty dinner.
# What You'll Need:
→ Chicken Ricotta Meatballs
01 -
1 large egg
02 -
1 pound ground chicken
03 -
1 clove garlic, minced
04 -
Salt and freshly ground black pepper, to taste
05 -
1/4 cup fresh parsley, finely chopped
06 -
1/4 cup breadcrumbs or gluten-free breadcrumbs
07 -
1 teaspoon Italian seasoning
08 -
1/2 cup ricotta cheese
09 -
1/4 cup grated Parmesan cheese
→ Spinach Alfredo Sauce
10 -
Pinch of ground nutmeg
11 -
1 tablespoon unsalted butter, plus more if needed
12 -
1 cup heavy cream
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Salt and freshly ground black pepper, to taste
14 -
2 cloves garlic, minced
15 -
2 cups fresh spinach
16 -
1/2 cup freshly grated Parmesan cheese
# Step-by-Step Guide:
01 -
Heat oven to 375°F (190°C). Line your baking sheet with parchment paper.
02 -
In a big bowl, add ground chicken, Parmesan, garlic, ricotta, breadcrumbs, Italian herbs, egg, parsley, salt, and pepper. Mix just enough so it’s all together.
03 -
Wet your hands a bit and roll the mix into 12 to 16 balls. Place ’em on the baking sheet. Bake for 20-25 minutes till they’re golden and 165°F (74°C) inside.
04 -
While meatballs cook, melt a tablespoon of butter in a skillet over medium heat. Toss in the spinach and cook until soft. Move spinach to a plate and keep it aside.
05 -
In the same pan, melt a little more butter if needed. Add garlic and cook for about a minute until you smell it. Pour in cream and heat gently. Stir in Parmesan, nutmeg, salt, and pepper. Keep stirring till sauce thickens a bit, around 3-5 minutes.
06 -
Add the spinach back into the sauce and stir everything well.
07 -
Put the cooked meatballs into the skillet with the sauce. Spoon some sauce on top and let it simmer for 2-3 minutes to blend the flavors.
08 -
Dish up while hot with your favorite pasta, zoodles, or some crusty bread on the side.
# Additional Notes:
01 -
Don’t overwork the meatball mix to keep them soft and juicy.
02 -
Turn the baking sheet halfway through so the meatballs brown evenly.