Chicken Meatballs Creamy Alfredo (Print Version)
# Ingredients:
→ Meatballs
01 -
1 pound ground chicken
02 -
1/2 cup smooth ricotta cheese
03 -
1/4 cup grated Parmesan, fresh
04 -
1 large egg
05 -
1/2 cup breadcrumbs with Italian seasoning
06 -
2 cloves garlic, chopped finely
07 -
Black pepper and salt
08 -
1 tablespoon mixed Italian herbs
→ Creamy Spinach Sauce
09 -
2 tablespoons butter, unsalted
10 -
1 clove garlic, chopped
11 -
1 cup cream, heavy type
12 -
1/2 cup Parmesan cheese, freshly grated
13 -
2 cups chopped fresh spinach
14 -
Black pepper and salt as needed
# Instructions:
01 -
Get your oven hot at 400°F (200°C). This heat will make your meatballs crisp on the outside but keep them moist inside.
02 -
Grab a big bowl and throw in your chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, and all the seasonings. Mix it up with your fingers but don't go crazy. Roll about 1-inch balls and put them on a sheet with parchment.
03 -
Stick the meatballs in your hot oven for about 20-25 minutes. They'll turn slightly golden when they're ready to eat.
04 -
As your meatballs cook, melt butter in a big pan over medium heat. Toss in the garlic until you can smell it. Add your cream and stir in the Parmesan. Let it bubble gently until it gets a bit thicker, around 5 minutes.
05 -
Toss your spinach into the cream mix and add salt and pepper. Keep cooking until the spinach softens and mixes in, making a pretty sauce with green bits.
06 -
Drop some pasta on plates, add your golden meatballs, and pour lots of the spinach cream sauce on top. Want more flavor? Throw on extra Parmesan!
# Notes:
01 -
Always go for fresh stuff, especially the meat, cheeses, and herbs
02 -
Need thicker sauce? Let it cook longer. Too thick? Add more cream
03 -
You can make this ahead and warm it up later when you're busy
04 -
Freeze the balls and sauce separately if you want to save them for up to three months