Description
In the comforting world of culinary delights, Chicken Ricotta Meatballs in Spinach Alfredo Sauce carve out a luxurious niche. This dish combines the tender, flavorful embrace of chicken and ricotta meatballs with a rich, creamy spinach Alfredo sauce, creating a symphony of flavors that comforts and satisfies with every bite. It’s a refined twist on traditional comfort food, perfect for those evenings that call for something both soothing and sophisticated.
Ingredients
For the Chicken Ricotta Meatballs:
1 pound ground chicken
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 large egg
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
For the Spinach Alfredo Sauce:
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup milk
2 cups fresh spinach, chopped
Salt and pepper, to taste
Instructions
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make the Meatballs:
In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, parsley, salt, and pepper.
Mix well until everything is thoroughly combined.
Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden and cooked through.
Prepare the Spinach Alfredo Sauce:
While the meatballs are baking, melt butter in a large skillet over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and milk, and bring to a simmer.
Slowly whisk in the Parmesan cheese until the sauce is smooth and creamy.
Add the chopped spinach and cook until the spinach is wilted and the sauce is slightly thickened. Season with salt and pepper to taste.
Combine Meatballs and Sauce:
Once the meatballs are cooked, add them to the skillet with the Alfredo sauce.
Gently toss the meatballs in the sauce to coat them evenly.
Serve:
Serve the chicken ricotta meatballs and spinach Alfredo sauce hot, over pasta, rice, or enjoy them as they are.
Garnish with extra Parmesan cheese and fresh parsley if desired.