Chicken Ricotta Meatballs with Spinach Alfredo Sauce

These tender chicken ricotta meatballs are a delightful twist on a classic dish, infused with fresh herbs and served in a creamy spinach Alfredo sauce. The combination of flavors and textures creates a comforting meal that maintains a balance of traditional Italian elements with a modern flair. This dish is perfect for a family dinner and is sure to impress with its rich taste and appealing presentation.

Ingredients:

• 1 pound ground chicken
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup fresh spinach (for sauce)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine ground chicken, ricotta cheese, chopped spinach, Parmesan cheese, breadcrumbs, beaten egg, minced garlic, oregano, basil, salt, and pepper. Mix until well combined.
3. Form the mixture into meatballs, about 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
4. Drizzle the meatballs with olive oil and bake for 20-25 minutes or until golden brown and cooked through.
5. While the meatballs are baking, prepare the spinach Alfredo sauce. In a saucepan over medium heat, combine heavy cream and chicken broth. Bring to a simmer.
6. Add the fresh spinach to the sauce and cook until wilted, about 2-3 minutes.
7. Season the sauce with salt and pepper to taste. Stir in any remaining Parmesan cheese for extra richness.
8. Once the meatballs are cooked, gently toss them in the spinach Alfredo sauce.
9. Serve the meatballs hot, garnished with fresh parsley.