Description
Tender chicken meatballs made with ricotta and herbs, served in a creamy spinach Alfredo sauce over pasta.
Ingredients
Scale
For the Crust:
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg
- 12 oz fettuccine pasta, cooked
Instructions
1. Prepare the Crust:
- In a large bowl, combine ground chicken, ricotta, 1/2 cup Parmesan, egg, breadcrumbs, minced garlic, oregano, salt, and pepper. Mix until well combined.
- Form the mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium heat and cook meatballs until browned on all sides and cooked through, about 8-10 minutes. Remove and set aside.
- In the same skillet, add spinach and cook until wilted. Pour in heavy cream, chicken broth, 1/2 cup Parmesan, and nutmeg. Stir until sauce thickens slightly.
- Return meatballs to the skillet and simmer for 5 minutes. Serve over cooked fettuccine pasta.
Notes
You can customize the seasonings to taste.