Ricotta Chicken Meatballs with Spinach Alfredo Sauce

Ingredients:

1 pound ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan
1/2 Tassezemmelbezel
Minced garlic
Salt and pepper
1 tbsp Italian seasoning

For the Spinach Alfredo Sauce:

2 tbsp butter
1 minced garlic clove
1 cup cream
1/2 cup grated Parmesan
2 cups shredded fresh spinach
Salt and pepper to taste

Plus:

serving of cooked pasta

Preparation:

Preheat the oven to 200 °C (400 °F).
Combine the ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper and Italian seasoning in a bowl. Mix well.
Form into 2.5cm meatballs and place on a baking tray lined with baking paper.
Bake for 20-25 minutes, until cooked through and lightly browned.
While the meatballs are cooking, prepare the sauce. Put the butter in a saucepan and melt it over medium heat. Add garlic and fry until fragrant.
Stir in the whipped cream and Parmesan cheese, bring to a boil, and simmer until slightly thickened, about 5 minutes.
Add the chopped spinach to the sauce, season with salt and pepper and cook until the spinach is done.
Arrange the meatballs on top of the boiled pasta and top with the spinach alfredo sauce.
Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes
kcal: 650 kcal | Servings: 4