These baked chicken–ricotta meatballs stay unbelievably moist thanks to creamy ricotta and Parmesan. Tossed in a silky spinach Alfredo, they make a comforting, restaurant-worthy dinner with the straightforward method you expect from tinsuf.
Table of Contents
Ingredients
For the Meatballs
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 3 Tbsp olive oil, for drizzling
For the Spinach Alfredo Sauce
- 1 Tbsp olive oil
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup milk
- 1/4 tsp ground nutmeg
- Salt and black pepper, to taste
