Chicken Alfredo Meatballs (Print Version)
# Ingredients:
→ Meatball Ingredients
01 -
1 pound of ground chicken
02 -
Half a cup of ricotta cheese
03 -
Half a cup of breadcrumbs
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1 large egg
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2 minced garlic cloves
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A quarter cup of grated Parmesan
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1 teaspoon of dry basil
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1 teaspoon of dry oregano
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Salt and black pepper, to taste
10 -
2 tablespoons of olive oil (for the baking tray)
→ Creamy Spinach Alfredo Sauce Ingredients
11 -
1 tablespoon of olive oil
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2 garlic cloves, minced
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3 cups of chopped fresh spinach leaves
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1 cup of heavy cream
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1 cup of shredded mozzarella
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Half a cup of grated Parmesan cheese
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1 teaspoon of Italian seasoning (dry mix)
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Salt and pepper to your taste preference
19 -
A quarter cup of chopped parsley (optional, for topping)
# Instructions:
01 -
Set your oven to 400°F (200°C). Lightly coat a baking sheet with olive oil to prevent sticking.
02 -
In a big mixing bowl, combine ground chicken, ricotta, breadcrumbs, egg, garlic, Parmesan, herbs, and some salt and pepper. Gently fold everything together until it’s blended.
03 -
Scoop the mixture and roll it into balls about 1.5 inches wide (you’ll get around 16 meatballs). Arrange them on the oiled baking sheet and bake for 18-20 minutes until they’re fully cooked and lightly brown.
04 -
As the meatballs bake, heat a skillet on medium-high with olive oil. Toss in the garlic and cook for about a minute. Stir in spinach and let it cook for 2-3 minutes until it becomes soft and reduces.
05 -
Pour in the heavy cream to the skillet and let it bubble gently for 3-5 minutes until it thickens slightly. Mix in the cheeses and Italian seasoning, stirring until it all melts smoothly. Add salt and pepper if needed.
06 -
Place the cooked meatballs into the simmering sauce. Coat them gently and let everything simmer for 5-7 minutes so the flavors blend beautifully. Sprinkle parsley on top before serving.
# Notes:
01 -
Can replace the breadcrumbs with a gluten-free option if needed
02 -
Tastes great served over pasta or zucchini noodles
03 -
Meatballs can be prepared ahead and baked later