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Baked Chicken Ricotta Meatballs with Spinach Alfredo Bliss

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Comforting baked chicken meatballs with ricotta and spinach, served in a creamy Alfredo sauce.

Ingredients

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  • 1 lb ground chicken
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 cups fresh spinach
  • 2 cups Alfredo sauce
  • Italian parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
  3. Shape the mixture into golf ball-sized meatballs and place on a lined baking sheet.
  4. Bake the meatballs for 20-25 minutes, or until cooked through and golden brown.
  5. In a skillet over medium heat, sauté fresh spinach until wilted.
  6. Add the Alfredo sauce to the spinach and stir until heated through.
  7. Serve the meatballs atop the spinach Alfredo sauce, garnishing with parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.nailzspa.com/baked-chicken-ricotta-meatballs-spinach-alfredo-bliss/

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