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Dive into the heartwarming embrace of Chicken Ricotta Meatballs nestled in a bed of Spinach Alfredo Sauce, a dish that marries the rustic charm of Italian cuisine with the creamy luxury of Alfredo. Each meatball is a tender morsel of flavor, enriched with ricotta and Parmesan, and perfectly complemented by the velvety spinach Alfredo sauce. This dish not only pleases the palate but also the eyes, with its vibrant colors and lush textures inviting you to indulge.
Whether it’s a quiet dinner at home or a festive gathering, this recipe promises to elevate your dining experience. The combination of juicy chicken meatballs and rich, creamy sauce creates a symphony of flavors that’s both comforting and sophisticated. Serve it over your favorite pasta for a complete meal that’s sure to impress. It’s a testament to the beauty of simple ingredients coming together to create something truly special.
Ingredients:
-For the Meatballs:
1/2 cup Italian breadcrumbs (or regular breadcrumbs)
1/2 cup milk
1 medium onion, very finely chopped
3 garlic cloves, minced
1/4 cup fresh parsley, finely chopped
1/4 cup sun-dried tomatoes, finely chopped
1.5 pounds (700 grams) ground chicken or turkey
6 ounces whole milk ricotta (approximately 3/4 cup)
1 large egg
1/3 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Salt, to taste
For the Creamy Sauce:
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8 ounces (225 grams) mushrooms, sliced
4 tablespoons butter
2 garlic cloves, minced
1 1/2 cups heavy cooking cream (35% fat)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups freshly grated Parmesan cheese
5 ounces (150 grams) baby spinach
1 tablespoon fresh parsley, for garnish
Directions:
Preheat the oven to 450°F (235°C). Line a large baking sheet with parchment paper.
Breadcrumbs mixture: In a medium bowl, combine the breadcrumbs with milk and set aside to soak for 2 minutes.
Vegetable prep: Add the onion, garlic, parsley, and sun-dried tomatoes to a food processor, pulse until finely chopped.
Meatball mixture: In a large bowl, combine the veggie mixture with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan cheese, Italian seasoning, and salt. Mix just until combined.
Form meatballs: Shape into 18-20 (2.5-inch) meatballs and place on the prepared baking sheet. Spray with cooking oil.
Bake: Transfer to the oven and bake for 15-20 minutes or until crisp on the outside and cooked through.
Prepare sauce: In a large skillet, sauté the mushrooms in butter until golden. Add garlic, then cream, and simmer. Season with salt and pepper, whisk in Parmesan until melted. Add spinach until wilted.
Combine: Add meatballs to the sauce, cook for 2 more minutes.
Serve: with pasta of your choice and garnish with fresh parsley.
Serve: with pasta of your choice.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Kcal: 206 | Servings: 6
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