2 tbsp butter
2 cloves garlic, minced
1 ½ cups heavy cream
1 cup Parmesan cheese, grated
2 cups fresh spinach, chopped
Salt and pepper to taste
Instructions:
In a large bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, salt, and pepper. Form the mixture into small meatballs.
Heat olive oil in a skillet over medium heat. Cook the meatballs until browned on all sides and fully cooked, about 8-10 minutes. Set aside.
In the same skillet, melt butter and sauté garlic until fragrant. Stir in heavy cream and bring to a simmer.
Add Parmesan cheese and stir until the sauce thickens. Mix in chopped spinach until wilted.
Return the meatballs to the skillet and toss them in the creamy spinach Alfredo sauce. Serve hot over pasta or rice.
Notes:
Try adding red pepper flakes to the sauce for a little spice.
Serve with garlic bread for a complete meal!
Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins | Kcal: 500 | Servings:
ADVERTISEMENT
