Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Instructions:

1. In a large bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, salt, and pepper. Form the mixture into small meatballs.
2. Heat olive oil in a skillet over medium heat. Cook the meatballs until browned on all sides and fully cooked, about 8-10 minutes. Set aside.
3. In the same skillet, melt the butter and sauté garlic until fragrant. Stir in the heavy cream and bring to a simmer.
4. Add Parmesan cheese and stir until the sauce thickens. Mix in the chopped spinach and cook until wilted.
5. Return the meatballs to the skillet and toss them in the creamy spinach Alfredo sauce. Serve hot over pasta or rice.

Notes:

• Add red pepper flakes to the sauce for a spicy kick.
• Serve with garlic bread for a complete meal!

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Calories: 500 | Servings: 4