Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Directions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. Mix well.
3. Form into 1-inch meatballs and place on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, until cooked through and lightly golden.
5. While meatballs are baking, make the sauce: In a saucepan over medium heat, melt butter. Add garlic and sauté until fragrant.
6. Stir in heavy cream and Parmesan, bring to a simmer, and let cook until slightly thickened, about 5 minutes.
7. Add chopped spinach to the sauce, season with salt and pepper, and cook until spinach is wilted.
8. Serve meatballs over cooked pasta, topped with the spinach Alfredo sauce.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 650 kcal | Servings: 4 servings