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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a heartwarming dish that combines the comfort of home cooking with rich Italian flavors. These tender meatballs, made with lean ground chicken and creamy ricotta, are baked to golden perfection and enveloped in a velvety spinach Alfredo sauce. The addition of sun-dried tomatoes and fresh herbs enhances the flavor profile, creating a delightful meal that feels indulgent yet accessible. Whether enjoyed on a busy weeknight or served at a gathering with friends, this dish promises to bring smiles and satisfaction to your table.

Ingredients

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  • 1/2 cup Italian breadcrumbs
  • 1/2 cup milk
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1/4 cup fresh parsley (finely chopped)
  • 1/4 cup sun-dried tomatoes (finely chopped)
  • 1.5 lb ground chicken (or ground turkey)
  • 6 oz whole milk ricotta
  • 1 large egg
  • 1/3 cup grated Parmesan cheese
  • 6 oz baby spinach

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine breadcrumbs and milk; let sit for a few minutes.
  3. Add finely chopped onion, minced garlic, parsley, sun-dried tomatoes, ground chicken, ricotta, egg, Parmesan cheese, and salt to the breadcrumb mixture. Mix until just combined.
  4. Form the mixture into meatballs (about 1½ inches in diameter) and place them on a baking sheet lined with parchment paper.
  5. Bake for 18-20 minutes until golden brown and cooked through.
  6. While baking, prepare the Spinach Alfredo Sauce: Sauté garlic in butter, add heavy cream and seasonings; stir in Parmesan cheese until smooth and then add spinach until wilted.
  7. Combine the baked meatballs with the sauce before serving.

Nutrition

Find it online: https://savorywithsophie.com/baked-chicken-ricotta-meatballs-with-spinach-alfredo-sauce/