Ingredients
- 1 lb ground chicken
- ¾ cup ricotta cheese
- ½ cup parmesan, grated
- ⅓ cup panko breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
Alfredo Sauce:
- 2 tbsp butter
- 2 garlic cloves, minced
- 1½ cups heavy cream
- 1 cup chopped spinach
- ¾ cup grated parmesan
- ¼ tsp nutmeg (optional)
- Salt & pepper
Instructions
- Mix meatball ingredients in a bowl. Form into 18–20 balls.
- Sear meatballs in olive oil until golden on all sides. Remove and set aside.
- In same skillet, melt butter and sauté garlic. Add cream, spinach, salt, nutmeg, and parmesan. Simmer 2–3 min.
- Return meatballs to skillet. Simmer 8–10 min until cooked through.
- Serve over pasta or rice. Garnish with parmesan and herbs.
Storage: Fridge: 3–4 days
Freezer: 2 months
Reheat: Low heat with splash of cream or milk
Notes
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Servings: 4–5
Course: Dinner
Cuisine: Italian-American