Description
A Delicious Combination of Tender Chicken Meatballs and Creamy Spinach Alfredo Sauce for an Irresistible Dinner!
Ingredients
Scale
For the Meatballs:
- 500g ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (plain or seasoned)
- 1 egg
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon fresh parsley (chopped, for garnish)
For the Spinach Alfredo Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach (chopped)
- Salt and pepper to taste
Instructions
- Prepare the Meatballs:
- Preheat your oven to 190°C (375°F). In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Form the Meatballs:
- Shape the mixture into meatballs, about 1 inch in diameter, and place them on a greased baking sheet.
- Bake:
- Bake the meatballs in the preheated oven for 20-25 minutes or until cooked through (internal temperature should reach 74°C / 165°F).
- Make the Spinach Alfredo Sauce:
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.
- Add Cheese and Spinach:
- Stir in the grated Parmesan cheese until melted and smooth. Add the chopped spinach, cooking until wilted. Season with salt and pepper to taste.
- Combine:
- Gently add the baked meatballs to the skillet with the spinach Alfredo sauce. Stir to coat the meatballs evenly with the sauce.
- Serve:
- Garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve hot over pasta, rice, or on its own.
Notes
- Meatball Variations: You can substitute ground turkey for chicken for a lighter option.
- Sauce Add-ins: Feel free to add mushrooms or sun-dried tomatoes to the sauce for extra flavor.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450
- Fat: 30g
- Carbohydrates: 10g
- Protein: 30g