Ingredients
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (for the sauce)
- 1 tablespoon butter
- Salt and pepper to taste
If you’re looking to make this dish gluten-free, simply swap the breadcrumbs for a gluten-free alternative. You can also add a bit of crushed red pepper if you like a hint of spice.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, minced garlic, egg, salt, and pepper. Mix until well combined.
- Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. You should end up with about 20 meatballs.
- Drizzle the meatballs with olive oil and bake for 20-25 minutes, or until they are golden brown and cooked through.
- While the meatballs are baking, prepare the Alfredo sauce. In a large skillet, melt the butter over medium heat.
- Add the chopped spinach and sauté until wilted, about 3-4 minutes.
- Pour in the heavy cream and stir in the Parmesan cheese. Let the sauce simmer for 5 minutes, stirring occasionally, until it thickens.
- Season the sauce with salt and pepper to taste. If you prefer a thinner sauce, you can add a splash of milk.
- Once the meatballs are done, transfer them to the skillet with the Alfredo sauce, gently tossing to coat.
- Serve the meatballs and sauce over your favorite pasta or a bed of zoodles for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International