Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Meatballs:
2 lbs. Ground Chicken (1lb. dark meat and 1lb. light meat)
1 ½ cups ricotta cheese
½ cup grated Parmesan cheese
2 eggs, beaten
1 cup breadcrumbs
4 cloves garlic, minced
Salt, to taste
Pepper, to taste
2 tbsp. Italian seasoning
Olive oil
Spincach Alfred Sauce
4 tbsp. butter
4 tbsp. flour
2 cloves garlic, minced
2 cups milk
2 cups heavy cream
1 cup grated Parmesan cheese
2 cups fresh spinach, chopped
Salt, to taste
Pepper, to taste
Preheat oven to 400-degrees F. Line a baking sheet with parchment paper.
Meatballs:
In a large bowl, combine the ground chicken, ricotta cheese, ½ cup Parmesan cheese, breadcrumbs, eggs, minced garlic, Italian seasoning, salt and pepper. Mix well until all ingredients are incorporated.
Roll the mixture into golf ball-size meatballs and place them on the prepared baking sheet. Drizzle with olive oil. Bake the meatballs for 20-25 minutes, or untl they are golden brown and cooked through.
Spinach Alfredo Sauce:
Melt the butter in a large saucepan over medium heat. Add the flour and whisk continuosly for 1 minute to create a roux. Slowly pour in the milk and heavy cream, whisking constantly. Cook until sauce thickens. Stir in the Parmesan cheese, salt and pepper. Cook until the cheese has melted and the sauce is smooth. Add the chopped spinach and cook another 3-5 minutes, or until spinach has wilted. Serve over pasta.
