Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
½ cup breadcrumbs (or almond flour for low-carb)
1 egg
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
For the Spinach Alfredo Sauce:
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
1 cup fresh spinach, chopped
½ tsp salt
¼ tsp black pepper
Directions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper until combined.
Roll into 1-inch meatballs and place them on the baking sheet.
Bake for 18-20 minutes until golden brown and cooked through.
While the meatballs bake, prepare the Alfredo sauce. In a pan over medium heat, melt butter and sauté garlic until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan, salt, and black pepper.
Add the chopped spinach and cook for 2-3 minutes until wilted.
Remove from heat and toss the baked meatballs in the sauce.
Serve warm and enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 360 per serving Servings: 4 servings
