Instructions

Step 1:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2:
In a large mixing bowl, combine the ground chicken, ricotta cheese, grated Parmesan, egg, breadcrumbs, minced garlic, Italian seasoning, salt, and pepper. Mix everything together until well blended.

Step 3:
Form the chicken mixture into 1-inch meatballs. Place them evenly spaced on the prepared baking sheet.

Step 4:
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and fully cooked. Make sure the internal temperature reaches 165°F (74°C).

Step 5:
While the meatballs are baking, start making the sauce. In a large skillet over medium heat, melt the butter.

Step 6:
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

Step 7:
Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese, letting the sauce cook and thicken for about 3-5 minutes.

Step 8:
Add the chopped spinach to the skillet and cook for about 2 minutes until the spinach wilts. Season the sauce with salt and pepper to taste.

Step 9:
Once the meatballs are fully cooked, remove them from the oven and add them to the skillet with the spinach Alfredo sauce. Gently toss the meatballs in the sauce until they are fully coated.

Step 10:
Serve the chicken ricotta meatballs and spinach Alfredo sauce over your favorite pasta, rice, or enjoy them as a standalone dish. Garnish with extra Parmesan cheese if desired.