Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Directions

1. 1

   Preheat Oven: Preheat your oven to 400°F (200°C).

2. 2

   Mix Ingredients: In a large bowl, combine ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, pepper, and parsley (if using). Mix until well combined.

3. 3

   Form Meatballs: Shape the mixture into meatballs, about 1-1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.

4. 4

   Bake the Meatballs: Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through and golden brown.

5. 5

   Melt Butter: In a large skillet over medium heat, melt the butter.

6. 6

   Add Garlic: Add minced garlic and sauté for 1-2 minutes until fragrant.

7. 7

   Add Cream: Pour in the heavy cream, stirring continuously as it warms.

8. 8

   Add Parmesan: Gradually whisk in the grated Parmesan cheese, allowing it to melt and thicken the sauce. Stir in nutmeg (if using) and season with salt and pepper to taste.

9. 9

   Add Spinach: Stir in the chopped spinach and cook until wilted, about 1-2 minutes.

10. 10

    Combine and Serve: Gently add the cooked meatballs to the Alfredo sauce, tossing to coat.

11. 11

    Serve: Serve the meatballs and sauce over cooked pasta, garnished with fresh parsley.