Chicken Ricotta Meatballs

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, combine the ground chicken, ricotta cheese, 1/2 cup grated Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Roll the mixture into golf ball-sized meatballs and place them on the prepared baking sheet. Drizzle with olive oil.

Bake the meatballs for 20-25 minutes, or until they are golden brown and cooked through.

While the meatballs are baking, prepare the Spinach Alfredo Sauce. In a large pan, melt the butter over medium heat.

Add the flour and whisk continuously for about 1 minute to create a roux.

Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook until the sauce begins to thicken.

Stir in the grated Parmesan cheese, nutmeg, salt, and pepper. Continue to cook until the cheese has melted and the sauce is smooth.

Add the chopped spinach to the sauce and cook for another 2-3 minutes, until the spinach has wilted.

Serve the baked chicken meatballs hot, topped with the creamy Spinach Alfredo Sauce. Enjoy!

For a gluten-free option, use gluten-free breadcrumbs and flour. If you have picky eaters, you can blend the spinach into the Alfredo sauce so it’s less noticeable. To add a bit of zest, mix some lemon zest into the meatballs or sprinkle some red pepper flakes into the sauce for a little heat. For those who love cheese, a bit of shredded mozzarella over the top when baking the meatballs can add an extra gooey delight.