Chicken Ricotta Meatballs (Print Version)
# Ingredients:
01 -
1/2 cup seasoned bread crumbs.
02 -
1/2 cup fresh milk.
03 -
1 onion, finely diced.
04 -
3 garlic cloves, minced.
05 -
1/4 cup fresh parsley, chopped.
06 -
1/4 cup sun-dried tomatoes, finely chopped.
07 -
1 1/2 pounds ground chicken.
08 -
3/4 cup fresh ricotta cheese.
09 -
1 large egg.
10 -
1/3 cup fresh parmesan cheese, grated.
11 -
3/4 teaspoon Italian seasoning.
12 -
1/2 teaspoon salt.
13 -
1/4 teaspoon black pepper, freshly ground.
14 -
1 jar Alfredo sauce.
15 -
6 ounces fresh spinach.
# Instructions:
01 -
Heat your oven to 450°F. Line a baking sheet with parchment and spray with cooking spray.
02 -
Mix breadcrumbs with milk in a bowl. Let them sit for 2 minutes to soften.
03 -
Put ground chicken, onion, garlic, herbs, tomatoes, cheeses, egg, and seasonings in a bowl with the soaked breadcrumbs. Mix just until combined.
04 -
Roll the meat mixture into balls and put them on your baking sheet. Bake for 15-20 minutes until golden brown.
05 -
Heat Alfredo sauce in a big pan. Add spinach and cook until it wilts into the sauce.
06 -
Put the baked meatballs in the sauce. Cook a few more minutes until everything's hot and the sauce thickens a bit.
# Notes:
01 -
Ground turkey works well as a substitute.
02 -
Soaking breadcrumbs keeps meatballs moist.
03 -
Can be made ahead and reheated.
04 -
Freezes well for up to 3 months.