Description
Succulent chicken ricotta meatballs dance in a creamy spinach alfredo sauce, creating a Mediterranean-inspired comfort dish. Irresistible flavors and tender texture invite you to savor each delightful bite of this homestyle Italian classic.
Ingredients
Scale
Protein:
- 1 lb (454 grams) ground chicken
- 1 egg
Cheese and Dairy:
- 1/2 cup (120 milliliters) ricotta cheese
- 1/4 cup (25 grams) grated Parmesan cheese
Seasonings and Binders:
- 1/2 cup (60 grams) breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Salt to taste
- Pepper to taste
Instructions
- Prepare the oven by heating to 400F (200C), ensuring an ideal cooking environment for the meatballs.
- In a mixing bowl, thoroughly combine ground chicken with ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning until ingredients are evenly distributed.
- Shape the meat mixture into uniform 1-inch spherical meatballs, carefully arranging them on a parchment-lined baking sheet to prevent sticking.
- Transfer the baking sheet to the preheated oven and roast meatballs for 20-25 minutes, rotating midway to ensure even golden-brown coloration and complete internal cooking.
- While meatballs are roasting, create the sauce by melting butter in a saucepan over medium heat, allowing it to become fragrant and slightly bubbling.
- Introduce minced garlic to the melted butter, sautéing until its aroma intensifies and becomes slightly translucent.
- Gradually pour heavy cream into the garlic-butter mixture, stirring continuously and incorporating Parmesan cheese to develop a smooth, creamy consistency.
- Simmer the sauce for approximately 5 minutes, allowing it to thicken and develop rich flavors.
- Fold chopped spinach into the sauce, seasoning with salt and pepper, and cook until the greens wilt and integrate seamlessly.
- Plate cooked pasta as a foundation, nestle roasted meatballs atop the pasta, and generously drizzle the creamy spinach Alfredo sauce over the entire dish.
Notes
- Achieve juicy meatballs by using a combination of ground chicken and ricotta, which adds moisture and prevents dryness during baking.
- Prevent sticking by using parchment paper or a silicone mat when baking meatballs, ensuring easy removal and even browning.
- Control sauce thickness by gradually adding Parmesan cheese and adjusting heat, creating a smooth, creamy consistency without lumps.
- Boost nutrition by incorporating finely chopped spinach directly into the sauce, adding extra vitamins and a vibrant green color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg