Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Recipes  Chicken  Italian  Main Dish  Meal ideas  Quick and Easy 

Description

Although these yummy chicken meatballs in an Alfredo sauce make a great Sunday dinner, they are perfect for busy weeknights as well. Serve them with your choice of mashed potatoes, rice, egg noodles or favorite pasta.

Ingredients

1 lb. ground chicken
1 c. Ricotta cheese
1 egg
1/2 c. grated Parmesan cheese
1/2 c. bread crumbs
2 cloves garlic, minced
1/4 c. chopped fresh parsley
1 t. salt
1/2 t. black pepper
1/2 t. paprika
3 T. olive oil
2 c. fresh spinach, chopped
1 c. heavy cream
1 c. grated Parmesan cheese
1/2 c. milk
1/4 t. nutmeg
salt and pepper, to taste

Directions



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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine the ground chicken, Ricotta cheese, egg, 1/2 c. grated Parmesan cheese, bread crumbs, minced garlic, chopped parsley, salt, pepper, and paprika; mix well.

Shape mixture into golf ball sizedbmeatballs. Place them on the prepared baking sheet. Drizzle the meatballs with olive oil.

Bake 20-25 minutes, or until golden brown and cooked through.

While the meatballs are baking, prepare the Spinach Alfredo sauce. In a large skillet, heat 1 T. olive oil over medium heat; add the chopped spinach; cook until wilted, about 3-4 minutes.

Add the heavy cream, 1 c. grated Parmesan cheese, milk, nutmeg, and a pinch of salt and pepper. Stir continuously until the sauce thickens, about 5-7 minutes.

When the meatballs are finished cooking, transfer them to the skillet with the sauce; gently toss to coat evenly.

Serve the meatballs and sauce over your favorite pasta, mashed potatoes, or rice, garnishing with parsley and Parmesan cheese, if desired.

4-6 servings.

Prep Time

Cook Time



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