Chicken Ricotta Meatballs In Creamy Spinach Alfredo

5 from 1 vote

Chicken Ricotta Meatballs In Creamy Spinach Alfredo

Oh my... these meatballs in the creamy sauce are so good! The meatballs stay moist because of the ricotta cheese and the Alfredo sauce is thick and creamy. The spinach adds color and texture to the dish. We served it with a little chickpea pasta. I would 100% make this again.

Prep Time20

Cook Time20

Total Time40

Servings:

Calories: 762kcal

Equipment

1 Convection Oven
1 Mixing Bowl
1 Small Ice Cream Scoop
1 Sheet Pan
Measuring Cup Set
Measuring Spoon Set
1 Skillet

Ingredients

For The Meatballs

1 Chicken Breast Ground
1/2 Cup Ricotta Cheese
1/4 Cup Grated Parmesan Cheese We prefer Parmagiano Reggiano
1/4 Cup Bread Crumbs
1 Egg
2 Garlic Clove
1/4 Cup Parsley Fresh
1 Tsp Italian Seasoning
2 Tsp Olive Oil

For The Alfredo Sauce

2 Tbs Butter
3 Garlic Cloves
2 Cup Heavy Cream
1 Cup Grated Parmesan Cheese
2 Cups Spinach Fresh
Salt and Pepper To Taste

Instructions

Grate the chicken breast in the food processor and add it to a mixing bowl
Preheat the convection oven to 370
Line a baking tray with parchment paper ( you can also use a silpat or spray a baking tray)
Add the ricotta to the chicken
Add 1/4 cup of cheese
Add the egg
Add the parsley
Add the garlic
Add the breadcrumb
Mix together until combined
Using a small ice cream scoop, form balls and place onto the tray
Cook the meatballs for 15 mins or until temp reaches 165F
While the meatballs are cooking make the sauce

Sauce Instruction

Melt the butter
Add the cream
Add the cheese
Keep stirring throughout the process
Add the spinach
Add salt and pepper to taste
Place the meatballs into the sauce and fold the sauce over them. Let them cook together on a lower heat for 5 minutes or so to let them absorb the sauce.

Notes

This recipe used the convection method of cooking the Meatballs. For a conventional oven you may increase the temperature up to 400 and increase the cook time. Always cook to 165F

Nutrition