Description
Indulge in these tender chicken meatballs enriched with creamy ricotta, nestled in a luxurious spinach Alfredo sauce. This dish harmoniously blends rich flavors and comforting textures, making it an ideal choice for both weeknight dinners and special occasions
Ingredients
- For the Meatballs:
- 1.5 pounds ground chicken
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¾ cup whole milk ricotta cheese
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½ cup breadcrumbs
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¼ cup milk
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⅓ cup freshly grated Parmesan cheese
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1 large egg
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¼ cup fresh parsley, finely chopped
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3 cloves garlic, minced
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1 teaspoon Italian seasoning
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Salt and freshly ground black pepper, to taste
Instructions
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Prepare the Meatball Mixture: In a large mixing bowl, combine the breadcrumbs and milk; let sit for 2 minutes to absorb. Add the ground chicken, ricotta cheese, Parmesan cheese, egg, minced garlic, Italian seasoning, chopped parsley, salt, and pepper. Mix gently until just combined, being careful not to overmix to prevent dense meatballs.
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Form and Bake the Meatballs: Preheat your oven to 450°F (235°C). Line a large baking sheet with parchment paper. Shape the mixture into 18-20 meatballs, approximately 2.5 inches in diameter, and place them on the prepared baking sheet. Lightly spray or brush the meatballs with cooking oil. Bake for 15-20 minutes, or until the meatballs are golden brown and cooked through
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Prepare the Spinach Alfredo Sauce: While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, bringing it to a gentle simmer. Cook for 2 minutes, then season with salt and pepper. Whisk in the Parmesan cheese until melted and the sauce is smooth. Add the baby spinach and cook until wilted, approximately 1-2 minutes.
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Combine and Serve: Once the meatballs are cooked, transfer them to the skillet with the Alfredo sauce, ensuring each meatball is coated. Simmer together for 5 minutes to allow the flavors to meld. Garnish with additional fresh parsley if desired, and serve hot over pasta, rice, or with crusty bread.
Notes
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Make-Ahead Option: The meatballs can be prepared and baked in advance. Store them in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the Alfredo sauce before serving.
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Serving Suggestions: This dish pairs wonderfully with fettuccine or pappardelle pasta. A simple green salad or steamed vegetables can complement the richness of the sauce.
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Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Italian-American