Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (or gluten-free alternative)
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 tbsp butter
- 1 clove garlic, minced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/4 cup fresh parsley, chopped
- 1 egg
- Salt and black pepper to taste
- Pinch of nutmeg
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, egg, salt, and pepper. Mix gently until just combined.
- Shape the mixture into 12–16 meatballs and place them on the prepared baking sheet. Bake for 20–25 minutes or until golden brown and cooked through.
- Meanwhile, melt butter in a skillet over medium heat. Add fresh spinach and sauté until wilted. Set aside.
- In the same skillet, sauté minced garlic in butter for about 1 minute. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, nutmeg, salt, and pepper until thickened.
- Add wilted spinach to the sauce and stir well before gently coating the baked meatballs in the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball with sauce (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 470mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 105mg