Description
Enjoy these tender chicken ricotta meatballs served in a creamy spinach Alfredo sauce. A healthy twist on a classic dish that’s packed with protein and flavor.
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 cup breadcrumbs
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 cups fresh spinach
- 1 cup Alfredo sauce (store-bought or homemade)
- 1/2 cup low-sodium chicken broth
Instructions
- In a bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, oregano, garlic powder, salt, and pepper.
- Shape the mixture into small meatballs.
- Heat olive oil in a pan over medium heat and cook meatballs until browned and cooked through (about 8-10 minutes).
- Remove meatballs and set aside.
- In the same pan, add spinach and sauté until wilted.
- Pour in Alfredo sauce and chicken broth, stirring to combine.
- Return meatballs to the pan and simmer for 5 minutes.
- Serve warm, garnished with extra Parmesan if desired.
Notes
- Use lean ground chicken for a healthier option.
- For a gluten-free version, substitute breadcrumbs with almond flour.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian