Ingredients
Scale
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 2 cups fresh spinach
- 2 cups heavy cream
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine ground chicken, ricotta, Parmesan, parsley, garlic powder, onion powder, salt, pepper, and breadcrumbs. Mix until well combined.
- Form the mixture into meatballs and place on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 25 minutes, or until cooked through and golden brown.
- While the meatballs are baking, heat a large skillet over medium heat and add fresh spinach. Cook until wilted.
- Pour in the heavy cream and bring to a simmer. Add mozzarella cheese and stir until melted and creamy.
- Once the meatballs are done, add them to the skillet with the spinach alfredo sauce and stir to coat.
- Serve hot over pasta or on their own.
Notes
- Feel free to add extra herbs or spices based on your taste preferences.
- For a lighter version, substitute half-and-half for the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg