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Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Creamy Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Enjoy these Chicken Ricotta Meatballs with Spinach Alfredo Sauce, a creamy and comforting dish perfect for dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Ricotta Meatballs
  • 1 lb Ground Chicken Opt for lean meat for tender results.
  • 1 cup Ricotta Cheese Substitute with dairy-free ricotta for a vegan alternative.
  • 1/2 cup Grated Parmesan Cheese Grate fresh for best results or use nutritional yeast for a dairy-free option.
  • 1 Egg Acts as a binding agent; replace with flaxseed meal mixed with water for a vegan version.
  • 2 cloves Garlic (minced) Fresh garlic is preferred.
  • 1/4 cup Fresh Parsley (chopped) Swap with basil for a unique twist.
  • 1 tsp Dried Oregano Italian seasoning can be used as a substitute.
  • 1 tsp Salt Essential for seasoning.
  • 1/2 tsp Black Pepper Essential for seasoning.
  • 2 cups Fresh Spinach (finely chopped) Frozen spinach can be substituted if properly drained.
Alfredo Sauce
  • 1/2 cup Butter Substitute with olive oil for a dairy-free approach.
  • 1 cup Heavy Cream Consider non-dairy or coconut cream as a replacement.
  • 2 cups More Fresh Spinach Adds nutrients to the sauce.
For Serving
  • 8 oz Cooked Pasta Use gluten-free pasta if needed.
  • 1/4 cup Fresh Parsley (for garnish) Elevates presentation.

Equipment

  • Mixing Bowl
  • Baking sheet
  • skillet
  • Oven

Method
 

Meatball Preparation
  1. In a large mixing bowl, combine ground chicken, ricotta cheese, grated Parmesan, egg, minced garlic, chopped parsley, dried oregano, salt, and pepper. Mix gently until just combined.
  2. Stir in finely chopped spinach until evenly distributed throughout the mixture. Shape this mixture into 1-inch meatballs and arrange them on a parchment-lined baking sheet.
Baking the Meatballs
  1. Preheat your oven to 375°F (190°C). Bake the chicken ricotta meatballs for 20-25 minutes, or until fully cooked and golden brown.
Making the Alfredo Sauce
  1. While the meatballs are baking, heat a skillet over medium heat and melt butter. Once melted, add minced garlic and sauté until fragrant.
  2. Slowly pour in heavy cream, stirring frequently until it begins to simmer. Add grated Parmesan and mix until it forms a smooth, creamy sauce.
Adding Spinach
  1. Incorporate fresh spinach into the Alfredo sauce, stirring until it wilts down. Season with additional salt and pepper if necessary.
Combining Meatballs and Sauce
  1. Carefully add the baked meatballs to the skillet with the Alfredo sauce. Simmer them in the sauce for an additional 5 minutes.
Serving
  1. Serve the chicken ricotta meatballs over cooked pasta and garnish with fresh parsley.

Nutrition

Serving: 4meatballsCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Use fresh garlic and spinach for the best flavor. Mix gently to avoid tough meatballs. If the Alfredo sauce is too thick, add a splash of chicken broth or pasta water.

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