Chicken Ricotta Meatballs with Spinach Alfredo Sauce

 

Ingredients

For the Meatballs:

500g ground chicken

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1/4 cup almond flour (or breadcrumbs if not keto)

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

For the Spinach Alfredo Sauce:

2 tablespoons butter

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup fresh spinach, chopped

Instructions

Step 1: Make the Meatballs

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

In a large bowl, combine the ground chicken, ricotta cheese, Parmesan, egg, garlic, almond flour, parsley, salt, pepper, and red pepper flakes.

Mix until just combined, being careful not to overmix.

Roll the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.

Bake for 18-20 minutes, or until the meatballs are golden and cooked through.

Step 2: Prepare the Spinach Alfredo Sauce

In a large skillet over medium heat, melt the butter.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and bring to a gentle simmer.

Stir in the Parmesan cheese, salt, and pepper until the sauce thickens, about 3-4 minutes.

Add the chopped spinach and cook for 1-2 minutes until wilted.

Step 3: Combine and Serve

Add the baked chicken meatballs to the skillet with the Alfredo sauce, gently coating them in the sauce.

Simmer for an additional 2-3 minutes to allow the flavors to meld together.

Garnish with extra Parmesan cheese and parsley if desired.