Creamy Chicken Meatballs (Print Version)
# Ingredients:
→ Meatball Mix
01 -
2 tablespoons olive oil for the pan
02 -
1 teaspoon dried basil
03 -
Salt and pepper, to your liking
04 -
1/4 cup Parmesan cheese, finely grated
05 -
1 large egg
06 -
1 teaspoon dried oregano
07 -
1 lb ground chicken
08 -
2 cloves of garlic, minced
09 -
1/2 cup of soft ricotta cheese
10 -
1/2 cup breadcrumbs
→ Spinach Alfredo Topping
11 -
1/4 cup parsley, chopped (optional topping)
12 -
Salt and pepper, add to taste
13 -
1 cup shredded mozzarella
14 -
1 tablespoon olive oil
15 -
1 cup of heavy cream
16 -
1 teaspoon Italian seasoning
17 -
2 minced garlic cloves
18 -
3 cups chopped, fresh spinach
19 -
1/2 cup Parmesan cheese, grated
# Instructions:
01 -
Set your oven to 400°F (200°C) and grease a baking sheet with olive oil to stop sticking.
02 -
Get a big bowl and toss in the chicken, ricotta, breadcrumbs, egg, garlic, Parmesan, oregano, basil, salt, and pepper. Stir gently until everything’s just mixed together.
03 -
Roll the mixture into around 16 meatballs, about 1 1/2 inches each. Put them on the greased baking sheet and bake in the oven for 18-20 minutes, or until they’re golden and cooked fully.
04 -
While the meatballs cook, heat some olive oil in a large pan. Sauté the garlic for about a minute, then toss in the spinach. Cook for 2-3 minutes, just until it wilts down.
05 -
Pour the cream into the pan and let it simmer for 3-5 minutes until it slightly thickens. Stir in the Parmesan, mozzarella, and Italian seasoning until it’s all melted and creamy. Don’t forget to season with a pinch of salt and pepper!
06 -
Drop the baked meatballs into the sauce, making sure they’re coated nicely. Let everything cook softly for 5-7 minutes so the flavors combine well. Add parsley on top if you want, and enjoy!
# Notes:
01 -
You can swap in gluten-free breadcrumbs if needed.
02 -
Tastes awesome served over pasta or zucchini spirals.
03 -
Meatballs can be prepped early and cooked later.