Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe

Ingredients

• 1 pound ground chicken
• 0.5 cup ricotta cheese
• 0.25 cup grated Parmesan cheese
• 0.25 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• to taste salt and pepper
• 1 tablespoon olive oil
• 4 cups fresh spinach
• 1 cup heavy cream
• 0.5 cup shredded mozzarella cheese
• 0.25 teaspoon nutmeg
• for garnish fresh basil leaves

Instructions

1. In a large mixing bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
2. Use your hands to form the mixture into 1.5-inch meatballs and place them on a baking sheet lined with parchment paper.
3. Preheat a large skillet over medium heat and add olive oil. Once hot, add the meatballs to the skillet in batches, cooking for about 5-7 minutes on each side or until they're golden brown and fully cooked. Remove them from the skillet and set aside.
4. In the same skillet, add the heavy cream over medium heat. Stir in the mozzarella cheese, nutmeg, and add salt and pepper to taste. Once the cheese has melted and the sauce has thickened slightly, add the fresh spinach and watch it wilt, stirring occasionally.
5. Gently place the cooked meatballs back into the skillet with the spinach Alfredo sauce, making sure they're coated well. Let them simmer together for another 5 minutes to absorb the flavors.
6. Scoop the meatballs and sauce into a serving dish. Garnish with fresh basil leaves and additional Parmesan cheese if desired.