Ingredients:
- Meat
1 lb Ground chicken - Produce
3 cloves Garlic
2 cups Spinach, fresh - Refrigerated
1 Egg - Pasta & Grains
1 Pasta, Cooked - Baking & Spices
1 tbsp Italian seasoning
2 Salt and pepper - Bread & Baked Goods
1/2 cup Breadcrumbs - Dairy
2 tbsp Butter
1 cup Heavy cream
3/4 cup Parmesan, grated
1/2 cup Ricotta cheese
Instructions:
1. Prepare the Meatballs:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the ground chicken, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix until just combined.
- Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper or lightly greased.
- Bake in the preheated oven for about 20-25 minutes, or until they are cooked through and have an internal temperature of 165°F (74°C).
2. Make the Spinach Alfredo Sauce:
- While the meatballs are baking, melt the butter in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Add the fresh spinach and cook until wilted, about 2-3 minutes.
- Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally.
- Reduce the heat to low and stir in the Parmesan cheese and ricotta cheese. Cook until the cheeses are melted and the sauce is smooth.
- Season with salt and pepper to taste.
3. Combine and Serve:
- Once the meatballs are cooked, add them to the skillet with the Alfredo sauce. Gently toss to coat the meatballs with the sauce.
- Serve the meatballs and sauce over cooked pasta or alongside your favorite side dish.
