Description
Succulent chicken ricotta meatballs dance in a creamy spinach alfredo sauce, bringing Italian comfort to your dinner table. Hearty proteins and silky sauce combine for a luxurious meal that satisfies with each delightful bite.
Ingredients
Scale
Protein Base:
- 1 lb (454 grams) ground chicken
- 1/2 cup (120 grams) ricotta cheese
- 1 egg
Cheese and Seasoning:
- 1/4 cup (25 grams) grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 cup (60 grams) breadcrumbs
- Salt and pepper to taste
Sauce Ingredients:
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 cup (240 milliliters) heavy cream
- 1/2 cup (50 grams) grated Parmesan cheese
- 2 cups (60 grams) fresh spinach, chopped
- Salt and pepper to taste
Additional Serving:
- Cooked pasta
Instructions
- Craft succulent chicken ricotta meatballs by gently combining ground chicken with creamy ricotta, aged Parmesan, aromatic garlic, and carefully selected herbs in a spacious mixing vessel.
- Delicately shape the protein mixture into uniform, bite-sized spheres approximately one inch in diameter, ensuring consistent size for even cooking.
- Arrange the meticulously formed meatballs onto a parchment-lined baking sheet, spacing them evenly to promote optimal heat circulation.
- Position the baking sheet in a preheated oven calibrated to 400°F, allowing the meatballs to roast until they develop a golden exterior and reach a safe internal temperature.
- Simultaneously, initiate sauce preparation by melting rich butter in a heavy-bottomed saucepan over moderate heat.
- Introduce minced garlic to the melting butter, allowing the aromatics to release their fragrant essence and infuse the foundation of the creamy sauce.
- Pour velvety heavy cream into the garlic-butter mixture, gradually incorporating freshly grated Parmesan cheese to create a luxurious, smooth consistency.
- Gently simmer the sauce, stirring consistently to prevent scorching and encourage thickening of the créme-based mixture.
- Incorporate fresh, verdant spinach leaves into the simmering sauce, allowing them to wilt and release their vibrant green color and subtle earthy flavor.
- Season the spinach Alfredo sauce with delicate pinches of salt and freshly cracked black pepper to enhance its nuanced taste profile.
- Transfer the golden-brown meatballs onto a bed of perfectly cooked pasta, cascading the verdant spinach Alfredo sauce generously over the protein.
Notes
- Choose lean ground chicken for a healthier protein option that keeps meatballs tender and moist.
- Mix ingredients gently to avoid overworking the meat, which can make meatballs tough and dense.
- Use fresh breadcrumbs instead of store-bought for better texture and moisture retention in meatballs.
- For gluten-free version, substitute breadcrumbs with almond flour or gluten-free panko crumbs.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 120 mg