Chicken Spinach Alfredo (Print Version)
# Ingredients:
→ Ingredients for Meatballs
01 -
1 teaspoon dried basil
02 -
1/2 cup breadcrumbs
03 -
1 teaspoon dried oregano
04 -
Salt and pepper, adjust to your liking
05 -
2 tablespoons olive oil for greasing
06 -
2 minced garlic cloves
07 -
1/2 cup ricotta cheese
08 -
1/4 cup Parmesan, finely grated
09 -
1 large egg
10 -
1 pound ground chicken
→ Ingredients for Creamy Spinach Sauce
11 -
1 tablespoon olive oil
12 -
3 cups spinach, chopped fresh
13 -
1 teaspoon dried Italian herbs
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Salt and pepper to add taste
15 -
1/4 cup freshly chopped parsley (optional for topping)
16 -
1/2 cup grated Parmesan
17 -
1 cup creamy mozzarella, shredded
18 -
2 minced garlic cloves
19 -
1 cup heavy cream
# Instructions:
01 -
Turn the oven on to 400°F (200°C) and give a baking sheet a light coat of olive oil.
02 -
Toss together the chicken, ricotta, breadcrumbs, egg, herbs, garlic, Parmesan, and some salt and pepper in a big mixing bowl. Stir gently till combined.
03 -
Shape the mixture into about 16 meatballs, roughly 1 1/2 inches in size. Place them on the oiled baking sheet and bake for 18-20 minutes until browned and fully cooked.
04 -
While you're waiting, warm olive oil in a big pan. Cook garlic for a minute, then toss in spinach and cook for 2-3 minutes till it softens.
05 -
Pour in some heavy cream and bring it to a light simmer. Let it thicken for 3-5 minutes before stirring in the cheeses and Italian seasoning. Add salt and pepper to balance the flavors.
06 -
Drop the baked meatballs into the sauce and coat them carefully. Let it all simmer for 5-7 minutes to soak in flavor. Add chopped parsley if you'd like and serve right away.
# Notes:
01 -
Swap breadcrumbs for gluten-free ones if necessary
02 -
Pairs nicely with noodles or spiralized zucchini
03 -
You can make the meatball mix early and bake later